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Potatoes, Roasted Garlic Mashed

by Pierre S. Aoukar, MD
Posted: March 8

Servings: 4


4 large Idaho baking potatoes OR about 2 pounds red bliss, new potatoes (or any variety you like)
2 Tb. extra virgin olive oil
1 whole head garlic, peeled
sea salt to taste
crushed black pepper
fresh thyme or rosemary (optional)


1. You can either bake Idaho potatoes or boil two pounds of small red bliss or new potatoes. Wash the potatoes. Bake in the oven at 450˚F or boil in pot of salted water until fork tender. Do not peel the potatoes (if you boiling larger potatoes, you will have to peel them). The skin contains the majority of nutrients and flavor.

2. I think the following is the easiest and most flavorful way to roast garlic. In a clay dish or small sauté pan that is oven safe, pour oil and add all the peeled whole garlic cloves. Cook over low heat until the garlic just starts to brown. You can finish cooking the garlic either on the stovetop or in the oven, whichever is more convenient for you. The garlic cloves are done when they are a uniform light brown color and soft in texture.

3. With a fork or potato masher, coarsely mash the potatoes. Add all the garlic and oil and mash into the potatoes. Throw in a handful of fresh chopped thyme or rosemary, if you lik. Adjust salt and black pepper for flavor.

Roasted Garlic Mashed Potatoes, The Recipes of Dr. Aoukar


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