ROASTED GARLIC MASHED POTATOES IN BALSAMIC GRILLED
Ingredients for potatoes:
- 1 cup unpeeled garlic
- Vegetable or olive oil
- 2 pounds Yukon Gold or
- 1 to 2 tablespoons unsalted
- 1/2 cup milk, plus more
- Kosher salt and freshly
Directions for potatoes:
- Preheat oven to 400 degrees
F. Spray garlic with cooking oil spray.
- Arrange garlic in one
layer on a double thickness of foil, cover with foil and seal edges tightly.
Roast garlic on the middle rack of oven for about 40 minutes or until very
soft. Cool, then squeeze garlic from skins.
- Peel potatoes and cut
into 1-inch chunks. Boil in salted water in a large saucepan for 10 to 12
minutes or until tender. Drain.
- Mash potatoes, garlic,
butter and milk until smooth. Add more milk if necessary to make the mixture
creamy. Salt and pepper to taste. Ingredients for grilled vegetables: 16 asparagus
spears, trimmed 4 portobello mushroom caps, cleaned 1/4 cup balsamic vinegar
Vegetable or olive oil cooking spray Kosher salt Garnish: Paprika and fresh
Directions for grilled
- Brush asparagus and portobellos
with balsamic vinegar. Let sit for about 30 minutes to absorb flavor.
- Heat grill to medium
- Spray asparagus and portobellos
with cooking spray or brush with oil. Sprinkle with salt. Grill until tender
and charred grill marks appear, about 15 minutes for portobellos, about 5
to 7 for asparagus.
- Mound mashed potatoes
onto upturned portobello caps.
- Arrange 4 asparagus spears
so their points meet over the top of the potatoes.
- Lightly sprinkle with
paprika. Garnish with thyme sprigs and serve.
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