I have no crock - So how can I make Garlic Mash?

[MrScorpio]

http://www.democraticunderground.com/discuss/duboard.php?az=show_topic&forum=105&topic_id=3435140

I'd love to make a batch, but I want to do it right.

[Skink]

1. Wrap the Garlic in tinfoil and bake it for about an hour....

Then squeeze it like a tube of toothpast into freshly boiled and mashed potato. Leave the skin on the potato for extra taste.

[AlienGirl]

2. In a glass baking dish in the oven, over low heat

[liberalnurse]

7. Yea, I believe that will work.

My little crock has a lid. One may wish to cover the roasting garlic. I think it might even be good to use a small container.


I use a Garlic Baker from King Arthur Flour....by Robinson Ransbottom Pottery Company. I suggest you could sign up for the King Arthur Catalog.

I just tried to find the crock I use. Here is a post which shares my experience way back when.

http://www.cincypost.com/living/1999/garlic022099.html

[XanaDUer]

3. I wnder what the herbs are that are used?

n/t

[liberalnurse]

8. I use the Herb's of Provence....

ground Pepper, sea salt and after it is mashed, add a tiny bit of fresh torn basil. Too much basil will make it have a green tint.

[XanaDUer]

9. Thnx.

...

[DS1]

4. Beats me, I all but eat it raw

:shrug:

[Cyndee_Lou_Who]

5. Just pan roast in olive oil... like described.

Use a good sauce-pan. Be sure not to peel or cut the cloves, it changes the flavor.

Pan roast til lotsa brown spots. Let cool and it will squirt right out of the skin.


PERRRRFECT. It's the secret to my world-famous lasagna.

Enjoy!

[Suich]

6. I was wondering about which herbs, too. n/t

[enigami]

10. only the best