Garlic Mashed Potatoes
I see recipes using boiled garlic or roasted garlic. Which is your preference? Also, if using roasted garlic, can you roast it the day before? Thank you!
i drop whole smashed cloves into the water that i'm going to boil the potatoes in. by the time they're done, and you've add your butter, stock, milk, whatever, the garlic has deteriorated and infused the whole pot. it's just so easy.
I roast the garlic in the customary way and usually add it to the mashed potatoes when the garlic is done, but I have also stored the garlic for a day in the fridge and added it later with no issues. I did zap it for a few seconds in the microwave in order to make it easier to remove. The roasting gives it a sweet, caramelized flavor that we really enjoy.
Roasted for me.
I have a earthenware crock I use for oven garlic roasting, but rubbing a clove or cloves with oil and using a foil pack works as well in the oven and I have even just thrown oiled cloves in a pyrex glass loaf pan in the oven with good results.
In a pinch granulated garlic added when adding cream/milk and butter will suffice.
Never thought to just throw it in the boiling water to cook and infuse at the same time. Clever indeed.
Taters' are quite forgiving and always willing to work with other ingredients I have found. LOL.
I don't really like the taste of roasted garlic in mashed potatoes, so I throw in whole, peeled cloves with the potatoes and just mash along with....no trouble at all.