Ingredients

4 large cloves garlic, peeled

4 large potatoes, peeled and chopped into cubes

water

1 tbsp butter or olive oil

1/4 – 1/3 cup milk or vegetable stock

salt and pepper to taste

Directions

Preheat oven to 450° and roast garlic 15 – 20 minutes until soft. In a pot, cover potatoes with water and cook on high till boiling, reduce to medium high and cook 15 – 20 minutes or until potatoes break apart easily with a fork. Drain potatoes and mash thoroughly until there are no lumps. Add butter, milk, roasted garlic, salt and pepper to taste and mix thoroughly. With Portobello sauce, serves 3 as a vegetarian main course. With beef and Portobello sauce, serves 4.

Recipe compliments of Dan T’s Inferno Foods.