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Roasted Garlic Mashed Potatoes
Reviews:
July 12, 2011

I know this is supposed to be an easy recipe but I am a little confused by the garlic part. I wonder if it was meant to have a little burnt taste/smell. Mine turned out a little dark brown half way through the cooking time. We dont like the taste of burnt garlic so i squeezed out as much of the soft stuff. When I roast garlic I usually use the whole bulb of garlic, leaving the first layer of skin on and cut 1/4 at the end, place in remiken, drizzle olive oil then cover with foil. Maybe next time I will use this method for the individual gloves leaving the skins on. When cooled, squeeze out the soft garlic. Now, let's get with the whole result...it was bland and had to add more butter, a little more shakes of salt, and used more heavy cream. With little tweaks, you got a winner.

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