Thanksgiving: Roasted Garlic and Cheddar Mashed Potatoes

As most of you probably know, I am from the land of potatoes. Idaho. Up through high school I always got 2 weeks off from school in October for “Spud Harvest.” Those who were old enough would find temporary work from a spud farmer and help bring in the potatoes. I never helped with the harvest because I always went to the Utah Shakespearean Festival during that time, but my town revolved around potatoes. Now that I’m here in Ohio, every one who finds out I’m from Idaho automatically thinks I LOVE potatoes. I do like potatoes, but I would argue that I do not love them just because I am from Idaho. I like them just as much as the average person. But I do LOVE all the unhealthy toppings and mix-ins served with potatoes. Gravy, sour cream, cheese, butter.

At the gym the other day I saw a commercial on the T.V. advertising Idaho potatoes as being certified to carry the “heart check mark” from the American Heart Association. First off, I almost started bawling on the elliptical because I miss my home. Second off, sure potatoes are low in saturated fat, but who eats them plain? Name one person who chokes down a potato without putting something fattening on top?

Just so you know, this recipe is NOT certified by the American Heart Association. I’m all for being healthy, but Thanksgiving is a feast. The definition of feast as a verb is “to eat and drink sumptuously.” One day a year, throw your diets away and celebrate!

PRINTABLE RECIPE

Ingredients:

• 2 pounds russet or Yukon potatoes (from Idaho)
• Water for boiling
• 2 TBSP. salt
• 1 stick softened butter or 1/2 C. olive oil
• 1 1/2 C. sour cream or yogurt
• 2 tsp. salt
• 4 whole heads of garlic
• 1 C. shredded cheddar cheese
• 1 squirt of Dijon mustard, to taste (optional)
• 1/2 C. fresh chopped parsley
• salt and pepper to taste (you will need some salt, so be sure to taste it and add some)

Directions:

1.To Roast the garlic: Cut the garlic heads in half crosswise. Set them on a sheet of foil and drizzle with olive oil. Wrap up the foil around the garlic and roast at 350 F for 1 hour. Squeeze out the individual cloves.

2. Peel and slice the potatoes and put them in a large pot. Cover the potatoes with cold water and add 2 TBSP salt. Bring to a boil and simmer over medium-low heat until tender. Drain the water and transfer spuds to a large bowl.

3. Add the butter or olive oil, sour cream, 2 tsp. salt, pepper to taste, and all the cloves of roasted garlic. Mash the potatoes and garlic with a masher. If you want it smoother, use a hand beater. I like mine chunky. I also liked getting chunks of roasted garlic. It has a sweet, creamy, deep flavor; much different from raw garlic.

4. Stir in the cheese and fresh parsley. Salt and pepper to taste. You could also add crumbled bacon. Yum

Serve with gravy or just eat on it’s own.

Recipe by Edible Experiments. Idea from Food Network Magazine: Thanksgiving Issue