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Preheat oven to 350F
8 cloves garlic, peeled
1/2 tsp. olive oil
1 1/2 lbs potatoes (russet, Yukon Gold)
1/2 cup 2%evaporated milk
2 tsp. chopped fresh parsley
1 tsp. chopped fresh chives or green onions
1/4 tsp. crumbled dried tarragon (or use 1 tsp. fresh)
1/2 tsp. salt
1/4 tsp. pepper (preferably white, but black will work)
Makes 6 servings
In a small ovenproof dish, toss garlic with olive oil; roast in preheated oven for 20 to 25 minutes or until lightly browned.
Peel potatoes; boil or microwave until tender.
Mash potatoes with garlic.
Add milk, parsley, chives, tarragon, salt and pepper; mash until soft and creamy.
8 cloves garlic, peeled
1/2 tsp. olive oil
1 1/2 lbs potatoes (russet, Yukon Gold)
1/2 cup 2%evaporated milk
2 tsp. chopped fresh parsley
1 tsp. chopped fresh chives or green onions
1/4 tsp. crumbled dried tarragon (or use 1 tsp. fresh)
1/2 tsp. salt
1/4 tsp. pepper (preferably white, but black will work)
Makes 6 servings
In a small ovenproof dish, toss garlic with olive oil; roast in preheated oven for 20 to 25 minutes or until lightly browned.
Peel potatoes; boil or microwave until tender.
Mash potatoes with garlic.
Add milk, parsley, chives, tarragon, salt and pepper; mash until soft and creamy.
