Ingredients

• 1 bulb of garlic, cloves broken apart, peeled and ends trimmed
• 3 Tbsp. olive oil 3 lb. russet potatoes, cut in half
• (and peeled, if desired)
• 1 tsp. salt
• 3 Tbsp. unsalted butter
• 1 cup half and half
• 2 tsp. fresh squeezed lemon juice
• 1 tsp.Tabasco sauce

Directions

1. Preheat oven to 325 degrees.

2. In a small, oven-proof pan, toss garlic cloves in olive oil. Place in oven and roast for about 10 minutes, until very soft. Let cool.

3. Add potatoes to a stockpot of water with salt and bring to a boil. Boil potatoes until soft, and then drain.

4. Return cooked potatoes to the pot, add roasted garlic, butter and half and half. Mash to desired consistency, and add more half and half as necessary. Add lemon juice and Tabasco sauce and salt to taste. Mix well and serve.

Email to a friend | Print this recipe | Back