Yukon Gold Garlic Smashed Potatoes
Yukon Gold Garlic Smashed Potatoes
Description
Chunky-smooth smashed potatoes add old-fashioned comfort to any meal. We've taken a somewhat modern approach by using Yukon Gold potatoes (or red bliss) and combining them with roasted garlic, Veggie-Glace Gold, some milk, and a minimum of butter. What's missing? A lot of fat and calories, but none of the taste and pleasure. Use this same method for other vegetables like turnips and cauliflower.Ingredients
Yield
12 servings
| Garlic, large heads, roasted | 2 each |
| Potatoes, Yukon gold or red bliss, scrubbed and cut into 1- to 2-inch chunks | 4 pounds |
| Veggie-Glace Gold® | 3 ounces |
| Milk, heated | 8-12 fluid ounces |
| Unsalted butter | 2 ounces |
| Salt, to taste | |
| Pepper, to taste |
Methods/steps
- Squeeze the cloves out of the heads of roasted garlic into a bowl, and mash them with a fork until smooth.
- Cover the potatoes with cold water, bring to a boil, and cook until they are completely tender. When the potatoes are almost done cooking, combine the mashed garlic with the Veggie-Glace Gold® and milk in a saucepan over low heat. Stir to dissolve the glace, and heat until the mixture is hot.
- Drain the potatoes, add garlic-stock-milk mixture, and mash until the potatoes are somewhat smooth. Add the butter, salt and pepper to taste, and and stir until well blended.
Additional Tips
To roast garlic: Preheat the oven to 350°. Brush the garlic with the olive oil, wrap it in aluminum foil, and roast it until it is tender, about 60 minutes.