Everybody has a visually terrible meal that we love with all our heart. Yesterday’s food all put together or cup noodles with ketchup. They are ugly – unless you are some sort of food designer that makes even them look cool – but they make us happy somehow.
I have my favorite dish, which I like to call “Ju’s gororoba”, in Portuguese. It consists of two tablespoons of white rice, one tablespoon of corn, half a tablespoon of black beans and a generous tablespoon of mashed potatoes. The strange thing is that I can’t eat this if it’s all separated on the plate, and so it becomes one of the ugliest things I have ever made in the kitchen. Just try and you’ll see. Nonetheless, I think it’s delicious and I can go down on it three times every meal.
Every ingredient in my dish is easy to find at home, but for some reason, over the years, my mother’s mashed potatoes became less commom. She says it’s too much trouble to mash them. And I had to find a way to get what I needed. So I learned this amazing mashed potatoes recipe, with paprika and lots of garlic.
Roasted Garlic Mashed Potatoes
Recipe from Jelly Toast, with adaptations.
1,4kg potatoes, washed, peeled and cut in cubes
2 garlic heads
2 tablespoons olive oil
1 tablespoon salt
5 tablespoons (70g) butter
1 cup heavy cream
1 1/2 teaspoons paprika
Salt and pepper
1 – Set your oven to 400°F. While it heats up, remove the outer papery skin from the garlic and cut the top off with a very sharp knife, leaving each clove out. With a square piece of aluminum foil, make a small bag to hold the garlic heads. Drizzle with olive oil.
2 – Roast for about 45 minutes, or until the garlic cloves are tender when you test them with a fork. If they aren’t, leave for another 5 minutes in the oven. When ready, put aside, opened.
3 – In a large sauce pan, put the potatoes in plain tap water to boil, along with the tablespoon of salt. Boil until they are easily pierced with a fork, about 20 minutes depending on your stove.
4 – When they are tender, drain them well and return the empty pan to the stove. Add heavy cream, butter and paprika and let it simmer.
5 – Squeeze each of the garlic cloves out of the heads and into the mixture. Let this boil for another 3 minutes.
6 – Add the potatoes back into the pan and give it a little stir. Turn off the heat and, with a potato masher or with a fork, mash it all together. Make sure the garlic is going in as well.
7 – Season with salt and pepper and be very happy.
These mashed potatoes are another tastier version of the well-known Outback Steakhouse dish.
– If it’s too much garlic for you, use only one head. If it’s too little, use two and a half.
– There’s no problem with a bit of potato skin with mashing them.
– With a potato masher, it might get a little clumpy, but you can always use a fork.