Welcome to 2016, and a steaming bowl of Roasted Garlic Mashed Potatoes with Scallions. Now you didn’t really think I would begin the New Year with a juicing, cleansing, join the gym Post did you?
Not that I’ve anything against juicing, but heaven knows we hear plenty of it after the holidays, along with stories on heading out to the gym, so I’ll leave these to the experts. Besides, I did host a rather lovely party on New Year’s Day with the theme being ‘lucky foods’ where mashed potatoes, while not holding any lucky associations that I know of, most certainly fit into the ‘must have’ category when serving the fattened pork roast insuring our happiness, lots of greens for our good fortune, and the sauerkraut for our anticipated long lives.
With the Pork simmering in slow cookers, and assorted dishes easily prepared earlier in the day, it always seems to me that among the holidays New Year’s Day is actually the easiest to prepare. The one exception is that I always have a preference for cooking and whipping the mashed potatoes just before serving. This year I got a kick out of having the opportunity to demonstrate whipping up today’s mashed potatoes for my guests using my final appliance of 2015 that I received from Hamilton Beach for testing. It felt kind of official in a fun sort of way. Fortunately, I had remembered to photograph the appliance beforehand so you can view the lovely brand new hard plastic case that holds assorted beating and whipping attachments which the mixer sets right atop of for easy storage, I love that feature.
The Hamilton Beach Hand Mixer with the Snap- On Case, as all the Hamilton Beach appliances I’ve ever owned is easy to use. But mostly, and with guests agreeing, the hand mixer certainly whips up some deliciously fluffy and creamy Roasted Garlic Mashed Potatoes with Scallions. Wishing You and Yours the fruits of lucky foods in a very Happy, Healthy, and Abundant New Year 2016!
I received this Hand Mixer from Hamilton Beach for trying and testing out. All opinions expressed about this appliance are sincere and my own.
- 5 pounds large russet potatoes
- 1 head garlic for roasting (instructions below)
- 1- 1/2 sticks butter
- 3/4-1 cup warm milk
- 3/4- 1 tablespoon table salt, more or less by taste
- 5 thin scallions, chopped finely
- Place liquid measure of milk into a small pan, add in the peeled, roasted garlic. Unwrap butter and set at room temperature. Peel potatoes and cube into even sized pieces placing into a large size pot filled with cold water. Drain and rinse potatoes of the starch, refilling the pot with clean, cold water just covering the potatoes. Cook potatoes on high heat until very soft and the potatoes easily break when inserted with a fork, around 35-45 minutes, more or less, depending on the power of your range. Heat milk and roasted garlic on low heat. Drain potatoes into a colander then return back to the pot and on low heat stir potatoes around to dry out from the water a bit. Begin whipping the potatoes using a hand mixer, pour in 3/4 of the heated milk and roasted garlic, continue whipping, beat in a stick of butter gradually adding in the salt. Beat potatoes until fluffy then taste, check salt seasoning, add in remaining milk and butter as desired. Sprinkle in the scallions, whip to incorporate, turn off mixer. Serve mashed potatoes steaming hot straight away.
- Preheat oven to 350 degrees. Place the whole head of garlic into a small ovenproof dish. Add a small amount of water to the bottom of the dish, cover with aluminum foil and place into the oven. Roast garlic around thirty minutes more or less, until soft. Remove from oven and let cool, still covered with the foil. Separate the soft cloves squeezing the roasted garlic into a small dish, cover and set aside until ready to use.