The kind folks at Marx Foods sent me some amazing black garlic to sample awhile back. There's something about garlic and smashed potatoes that makes me happy, so I thought to myself, "how about black garlic smashed taters?"
Black garlic is amazing. It's got a sweet, umami flavor that packs a lighter punch than conventional garlic. It is, in fact, conventional garlic, but it has been fermented at a high temperature for a month, resulting in softened, sweetened, and blackened cloves. Read all about it black garlic here.
Here's how to make the black garlic spuds:
* 3 pounds waxy potatoes, quartered and boiled until tender
* 2 cups half and half
* 3 tbsp butter
* 6 cloves black garlic mashed into bits
* 5 ounces Cheddar
* salt and pepper
Directions:
Boil potatoes until tender. Drain the pot. Leave spuds in pot.
While that boils, smash up your black garlic.
In a saucepan, warm half and half and butter to a light simmer. When it gets to simmering, turn off the pot and pour it over the spuds. Mash together. Fold in cheese, garlic, salt and pepper to taste.
I served mine up with pork tenderloin and green beans.
Welcome, Gabriella!
Thanksgiving this year was all about the baby.
We finally had a chance to meet our new niece, Gabriella.
She is healthy and feeling fine at 6 weeks.
Highlights:
[where: Minnesota, Food, Minneapolis, Twin Cities, 55418]
We finally had a chance to meet our new niece, Gabriella.
She is healthy and feeling fine at 6 weeks.
Highlights:
- I fed her twice and she didn't puke on me.
- She likes to cuddle up close, which is adorable.
- She like to sleep and eat, which works well on Thanksgiving.
- She rocks Packer fan attire.
- She smiled when gerg held her.
[where: Minnesota, Food, Minneapolis, Twin Cities, 55418]
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