Side Dishes

ROASTED GARLIC MASHED POTATOES

Roasted whole garlic got its start at Chez
Panisse. Here, it’s added to the decade’s
ultimate comfort food, smooth and creamy
mashed potatoes.

• 1 large head garlic
• 1 teaspoon olive oil
• 2 1/2 pounds russet potatoes, peeled,
  cut into 1/2-inch pieces
  
• 2/3 cup half and half
• 5 tablespoons butter, cut into 5 pieces

Preheat oven to 400°F. Place garlic on large
square of foil. Drizzle with oil. Wrap foil
around garlic to enclose. Bake garlic until
soft, about 40 minutes. Cool garlic. Separate
cloves. Press garlic cloves between fingertips
to release from skins.
Cook potatoes in large pot of boiling salted
water until tender, about 20 minutes. Drain;
return potatoes to same pot. Add garlic and
mash together.
Bring half and half to simmer in small saucepan.
Add half and half and butter to potatoes; stir
to blend. Season with salt and pepper.

Makes 4 to 6 servings.

Yorkshire Pudding with Roast Beef

Servings: 12

• 1 c Flour
• 1/2 ts Salt
• 1 c Milk
• 2 Eggs
• 1 5 to 7 lb. rump roast

Preheat oven to 300 degrees.Cook rump roast
in 9 x 9" pan for 25 to 30 minutes or until
internal temperature in meat is 150 to 170
degrees. Mix and sift flour and salt.Add milk
to make a smooth paste.Then add eggs,beat 2
minutes in electric mixer. Cover bottom of
9 x 9" pan about 1/4" with drippings from roast.
Pour mixture 1/2" deep on drippings in pan. Bake
20 to 30 minutes. Delicious when served.