- 8 red potatoes, unpeeled
- 2 cloves garlic, roasted
- ½ cup hot vegetable or chicken stock
- 2 tbsp butter or 2 tbsp extra virgin olive oil
- 2 green onions finely chopped
- sea salt and freshly ground black pepper to taste
Preheat oven to 350 F. Wrap garlic cloves in some aluminum foil and roast for about 15 minutes. Remove and squeeze the garlic out of the shell and set aside. Cut potatoes into 1-1/2 inch chunks. In a large pot of boiling salted water, cover and cook potatoes until tender; about 15 minutes. Drain and return to low heat, shaking pan to dry out potatoes.
Add stock and butter or olive oil; using a potato masher, mash coarsely and add the roasted garlic. Mash well to incorporate the garlic. Stir in green onion, sea salt and black pepper. Makes 6 servings.