Kate's Cuisine

Nov 25 2009

Garlicly Brown Butter Mashed Potatoes

Another great way to make what’s old, new again!

1 5-pound bag baby potatoes, preferably a mixture of red and white, washed but not peeled $4.99
2 heads of garlic, one peeled with individual cloves smashed $0.52
1 lemon, with the rind peeled and reserved and the lemon cut in half $0.65
2 tablespoons chopped fresh tarragon $0.60
2 tablespoons olive oil $0.36
3 tablespoons butter $0.18
Salt and pepper to taste $0.02

Total Cost   $7.32

1.) Preheat oven to 350 degrees Fahrenheit.

2.) Place the unpeeled head of garlic on a cookie sheet and pour the 2 tablespoons of olive oil over it. Place it in the oven and allow it to cook for about 30 minutes.

2.) Meanwhile, place baby potatoes in a large pot and cover them generously with salted water. Into the water also place the peeled and smashed cloves of garlic. Place on burner over high heat and allow potatoes to boil until tender enough to mash. Their skins should be splitting but they shouldn’t lose their shape entirely, about 30 – 40 minutes depending on how much water you are using.

3.) Just before potatoes are finished cooking, check the head of garlic in the oven. You will know if it’s finished if the skin of the garlic is also splitting and the outside of the garlic is just starting to brown. When the garlic looks like this, pull it out of the oven and split the skin as much as you can so it can begin cooling down. You will need it to be cool enough to touch.

4.) As the garlic is cooling, place a frying pan over a burner at medium-high heat. Place the butter in the frying pan and leave it to melt. Allow the butter to start to brown, about 3 minutes and remove from heat just as it starts browning.

5.) Once you can pierce the potatoes with a fork, drain the potatoes and the cloves of garlic in a colander. After the potatoes are drained, place the potatoes and cloves of garlic back into the hot pot they came from. Take the cooled head of unpeeled garlic and gently squeeze the roasted cloves out into the pot of potatoes. Mix in the browned butter, chopped tarragon, and lemon rind. Making sure not to squeeze out any seeds into the potatoes, juice the lemon into the potatoes as well.

6.) Stir until all ingredients are blended.

7.) Serve and enjoy!

Read the review here

No responses yet

Comments RSS

Leave a Reply