I'm making "Garlic Mash" for work tomorrow.

[liberalnurse]

We typically have a carry-in on the Sunday I work. Someone is bringing in lasagna, so I'm roasting garlic in a crock. I have 3 bulbs peeled and divided into their cloves, smothered in extra virgin olive oil, butter, herbs, fresh ground pepper and sea salt.

When it's soft and bubbling, I'll mash it with a fork. It looks lumpy and yucky but it taste sooooooo goooood on crusty bread.

Thats my contribution. :smoke:

[BrklynLiberal]

1. mmmmmmmmmmm delicious.

[Ilsa]

2. Ummm. Sounds really good. I love doing that

with garlic and shallots also. When they get well-roasted their sweetness really comes through.

[Suich]

3. Do you use the regular sized garlic

or those great big ones?

[liberalnurse]

4. Regular only.

I never used the jumbo because I heard they were not as flavorful.

[gardenista]

5. Good, as long as *everybody* eats some!

Sounds like a fun work tradition.