Cook Time: 40 minutes
Total Time: 40 minutes
- 1 head of garlic
- 1 Tbsp. olive oil
- 6 floury (Idaho) potatoes
- 10 strips of turkey bacon
- 1 red onion, finely chopped
- 1 cup skim milk, 1% milk, or buttermilk
- 2 Tbsp. butter, room temperature
Preheat oven to 375º. Slice the top off of the head of garlic to expose the cloves, place on a piece of aluminum foil, and drizzle with olive oil. Fold and seal the aluminum foil into a packet around the garlic, place in oven, and roast for 30 minutes. When done, cool slightly and then squeeze the roasted cloves from their peels.
Meanwhile, bring a pot of water (6-8 cups, enough to immerse and cover the potatoes) to a low boil over high heat. Peel the potatoes, cut into quarters, and place in the pot; reduce heat to medium-high to maintain a low simmer. Cook until the potatoes break apart easily with a fork (about 30 minutes).
As the potatoes cook, cut bacon into small pieces and fry with chopped onion in a non-stick pan until bacon is crisp and onions are soft.
Drain potatoes well and pat lightly with paper towels to dry. Run the potatoes through a ricer or break apart well with a fork. Combine with roasted garlic cloves, milk, and butter; mash vigorously until potatoes are smooth and creamy (Note: a stand mixer with a whisk attachment is great for this).
Spoon generous piles of the garlic-mashed potatoes onto individual plates. Make a well in the center of each pile and fill with the bacon-onion mixture. Serve with steamed vegetables and a salad.
Yield: 5 to 6 servings of Danish Burning Love potatoes.