Roasted Garlic Sweetgrass Mashed Potatoes

Image

Incorporate Sweetgrass
into traditional mashed potatoes.

What could be better than traditional creamy mashed potatoes?  Spice up traditional mashed potatoes by adding a little Sweetgrass.  This dish is sure to impress anyone at your Thanksgiving table.

Serves 6 as a side dish

Prep/cook time: About 50 minutes

Roasted Garlic:

  • 2 heads of garlic
  • 1 Tablespoon olive oil
  • Salt and pepper to taste
  • 3 Tablespoons chicken stock

1.  Preheat oven to 500 degrees F.

2.  Take each garlic head and remove as much of the papery outside as possible.  Cut off the top 1/5 of each head, exposing the tops of the garlic cloves.

3.  Place heads, cut site up in a baking dish just large enough to hold the garlic comfortably.  Rub each top with olive oil, sprinkle with salt and pepper, and add stock to baking dish.

4.  Roast for about 30 minutes, or until the cloves can be pierced easily with the tip of a sharp knife.  Remove from oven and allow garlic to cool.  Once cool, squeeze garlic from skins capturing as much paste as possible.

Potatoes:

  • 2 pounds of your favorite potato variety, peel (if desired) and cut in to large chunks
  • Cold water
  • Sea Salt
  • 1 cup butter, unsalted
  • 1 cup milk (whole preferred)
  • 2 teaspoons dried thyme
  • 2-5 Tablespoons Sweetgrass American Pale Ale
  • Kosher salt and pepper

1.  Place potatoes in a large saucepan with enough cold water to cover, add enough salt to taste like ocean water.  Bring to boil over high heat and cool until tender 15-20 minutes, or until potatoes can be pierced easily with a tip of a sharp knife.

2.  Press the potatoes through a ricer, mash with hand masher, or process in food processor until smooth.  Be careful to not over process potatoes.  Return to same large saucepan.

3.  Over medium heat, add butter, milk, and thyme to medium saucepan.  Bring mixture to a boil, lower heat to a simmer and cook 10 minutes.  Add roasted garlic and simmer for 3 more minutes whisking to thoroughly combine.  Season with salt and pepper and add Sweetgrass.  Add more Sweetgrass to reach desired taste.

4.  Add 1 cup of the garlic cream to the mashed potatoes and fold in.  Taste and add more garlic cream if desired.

Recipe adapted from The Home Brew Chef and the Food Network http://www.homebrewchef.com/RoastedGarlicIPAMashPotatoes.html and http://www.foodnetwork.com/recipes/emeril-lagasse/oven-roasted-garlic-recipe/index.html

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