Tuesday, February 15, 2011

Roasted Garlic Mustard Mash

I've never had a mash with more flavour.. You have the sweet roasted garlic the velvety potatoes with the tangy bit of mustard. Super duper delish.

4 russet potatoes
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
1 head of garlic roasted
1 tablespoon creme fraiche
1 tablespoon butter
1 tablespoon cream or milk

Cut the a half inch from the top of the garlic. Place the garlic in tin foil and drizzle extra virgin olive oil and fold so it's completely covered. Bake at 350 for an hour. Remove the garlic and let cool. You can squeeze each segment out of the skin. Reserve.
Cut potatoes into fourths and boil in salted water (I like keeping the skins on for texture) until cooked. In a saucepan, warm the creme fraiche, cream and butter until melted and smooth.  Put the potatoes through a ricer (I like to put the potatoes through a ricer but you can mash them) add the cream mixture and garlic segments as well as the mustard's. Mix and serve.

No comments:

Post a Comment