Roasted Garlic Mashed Potatoes

Roasted slowly,  garlic becomes buttery and sweet and turns mashed potatoes into extraordinary.  For vegans, or all of us for that matter, use coconut milk to mash the potatoes.  Pure coconut milk is the kind you buy in a can for Thai curry dishes. There is a lite option, which is fine to use in this recipe. Don’t use the Coco Lopez coconut milk with sugar that bartenders use in pina coladas.

2 pounds potatoes, scrubbed

Real Salt

1 bulb (6 to 8 cloves) roasted garlic (see recipe below)

Freshly ground black pepper

4 tablespoons unsalted butter or olive oil (optional)

About 1 cup pure coconut milk, warmed

Put the scrubbed but unpeeled potatoes in a large saucepan and cover with cold water.  Add about a teaspoon of salt to the water and boil until the potatoes are tender, 20 to 35 minutes, depending on size. Remove the potatoes from the water. You can save the water for another use—it makes a good base for soup stock.

Hold the hot potatoes in a clean kitchen towel and rub off any extra skin. (Or leave the skin on for that matter.) Break the potatoes into chunks and mash them with a potato masher. Mash in the soft garlic. Gradually beat in the warm coconut milk until the potatoes are smooth and light and moist. Season to taste with more salt and freshly ground pepper. Serve immediately.

Roasted Garlic

Preheat the oven to 350 degrees. Separate the bulbs of 1 head of garlic and rub off the outer papery skins. Put them in a small oiled baking dish or on a sheet of foil large enough to fold over itself and the garlic. Drizzle with olive oil. Add a couple of tablespoons of water. Cover tightly or fold the foil over and crimp the edges. Bake for about 1 hour or more, until the garlic is completely soft inside. Add to mashed potatoes  or serve as an appetizer with crackers or toasted baguette slices.

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