>> Wednesday, June 8, 2011
In my household we like spicy and sharp foods. With fast-oh-so-changing lifestyle, new friends entering our lives, I have thought it is time to start working on softening sharp flavors.
GARLIC AND PARSLEY MASHED POTATOES.
Peel the potatoes.
Place potatoes in a saucepan with cold water, add salt and bring to a boil over high heat until soft and tender. While potatoes are boiling:
Bring the water to a boil. Pour over unpeeled garlic. Let it stand for 2 minuted. Peel the garlic.
(It's so much easier to peel the garlic this way).
I would drain the water first, of course, but I was cooking with my child, so we played a little too.
Add garlic and parsley mixture.
Puree the potatoes (I use hand mixer).
It turned out nicely. Flavorful, yet not sharp.
Next time I will try baking garlic in the oven.