0 Ratings
1 cup *Garlic Mashed PEI Potatoes *
2 oz Grated Aged White Cheddar Cheese
1.5 oz Bacon Bits
1.5 oz Sundried Tomatoes, julienne
1.5 oz *Roasted Garlic Cloves*
5 lb PEI Potato Russets, peeled
0.25 lb Butter, melted
cup Whipping Cream
0.5 cup Roasted Garlic Cloves
0.5 tsp Ground Nutmeg
Salt & Pepper
Whole Peeled Garlic Cloves
Canola Oil
ROASTED GARLIC CLOVES: Place garlic cloves in an oven proof dish and cover with oil. Preheat oven to 350 degrees F. Cover dish with aluminum foil and roast. Cooking times will vary depending on size of dish used and amount of garlic being cooked. Finished product will have a wonderful golden brown colour and be very soft in texture (similar to room temperature peanut butter). If your garlic isn't soft, it's not cooked, so recover with foil and place back in oven. Store extra roasted garlic in the oil, refrigerated for up to two weeks.
GARLIC MASHED POTATOES: Place peeled potatoes in a stock pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes until soft and fork tender. Strain and place potatoes back in pot. Add butter, cream, garlic, nutmeg, salt and pepper. Mash well eliminating all potato lumps. Taste and adjust seasoning and add additional cream if “dry” tasting.
PEI POTATO MARTINI: Place hot mashed PEI potatoes into an empty martini glass, piling high. Top with aged cheddar and rim the glass with warmed bacon bits, sundried tomatoes, and roasted garlic. Garnish with finely sliced scallions cut on a sharp bias and serve immediately.
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