Roasted Garlic Mashed Potatoes & Easy Asparagus
So yesterday I revealed my updated and healthier version of a favorite hole in the wall dish, lemon-caper chicken. As promised, here are the two easiest side dishes ever. Even the most celebrated cook would think you took hours mashing these potatoes!
1 1/2 to 2 lbs yukon gold potatoes, washed and partially peeled
1/2 cup milk, heated
To roast garlic:
Peel away paper skins from a whole head of garlic. Cut off the pointed top, place on a sheet of foil (root side down), drizzle with 1 tbsp olive oil making sure oil covers the exposed cloves. Close foil to make a loose pouch and place on cookie sheet in a 375 degree oven. Bake for about 45 minutes, until garlic is tender and cloves easily squeeze out.
Place whole potatoes in large pot and fill with cold water, just enough to cover the potatoes. Bring water and potatoes to boil and let cook for 35-40 minutes. The potatoes will become tender and break apart when they are done. Drain the water, reserving a little of the cooking liquid.
Mash potatoes with a potato masher or fork, add warm milk, 3 -4 roasted garlic cloves, salt and pepper to taste. Continue mashing until desired consistency. If you like a creamier mashed potato add a little more milk. To keep warm place over a low heat and stir frequently so potatoes don’t stick to the pan.
1 lb asparagus
salt and pepper
Wash and trim asparagus spears and let dry on a paper towel. Place prepped asparagus of a cookie sheet sprayed lightly with olive oil.
Spray asparagus with olive oil spray or drizzle a little olive oil over asparagus, toss the asparagus to make they are coated evenly. Season with salt and pepper then top with fresh lemon zest to taste.
Place in a 425 degree oven and bake for 15 minutes. Serve immediately.
The leftover roasted garlic is great spread on warm bread or rolls in place of butter. You can even use it in a pasta dish.
This is my favorite way to eat asparagus, I took note from the Barefoot Contessa on this one. Roasting vegetables makes them so flavorful and really easy to prepare.
Here’s a trick for trimming the asparagus, hold a each end and gently bend the asparagus spear, it will naturally break off its stem.