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- 1 head garlic, tips cut off (1 )
- 1 Tbsp canola oil (15 mL)
- 1 large sweet potato, peeled and cut into 1 1/2 inch (4 cm) pieces (1)
- 3 large russet potatoes, peeled and cut into 1 1/2 inch (4 cm) pieces (3)
- 3 Tbsp coarsely chopped flat leaf parsley (45 mL)
- 2 Tbsp canola oil (30 mL)
- 2-3 Tbsp warm milk (30-45 mL)
- 1 Tbsp canola oil (15 mL)
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- Preheat oven to 400º F (200º C)
- Place garlic head on a small piece of foil. Drizzle 1 Tbsp (15 mL) canola oil over top. Wrap garlic completely in foil, crimp edges. Bake for approximately 15 minutes or until the garlic is very tender.
- Meanwhile, bring 3 cups (750 mL)water to a boil in a large pot. Place sweet potato and russet potato pieces into boiling water. Bring water back to a boil. Cover pot and reduce heat to medium low. Cook potatoes 20 – 25 minutes or until potatoes are cooked throughout.
- Drain excess water from potatoes. Mash potatoes using potato masher, to desired consistency. Squeeze roasted garlic from skins into the potatoes. Mash again. Stir in herbs, 2 Tbsp canola oil and milk.
- In a small frying pan over medium high heat, heat 1 Tbsp canola oil. The oil needs to be 350-375º F for frying. Add sage leaves and fry until crisp, about 2 minutes.
- Transfer potatoes to serving bowl. Garnish with sage leaves.
Mashed Potatoes with Roasted Garlic
- Servings
- 6-8 people