4 large cloves garlic, peeled
4 large potatoes, peeled and chopped into cubes
1 tbsp butter or olive oil
1/4 – 1/3 cup milk or vegetable stock
salt and pepper to taste
Preheat oven to 450° and roast garlic 15 – 20 minutes until soft. In a pot, cover potatoes with water and cook on high till boiling, reduce to medium high and cook 15 – 20 minutes or until potatoes break apart easily with a fork. Drain potatoes and mash thoroughly until there are no lumps. Add butter, milk, roasted garlic, salt and pepper to taste and mix thoroughly. With Portobello sauce, serves 3 as a vegetarian main course. With beef and Portobello sauce, serves 4.
Recipe compliments of Dan T’s Inferno Foods.