Mashed Potatoes with Roasted Garlic

• 
  • 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)
• 
  1. Preheat oven to 400º F (200º C)
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Transfer potatoes to serving bowl. Garnish with sage leaves.

Related Recipes

Eat Veggies Roasted Carrots and Parsnips

Try these honey roasted vegetables as an appetizer or side for your next family dinner…

Makes

6-8