Spicy Roasted Garlic and Beer Mashed Red Potatoes

Who can resist the intoxicating smell of roasted garlic? Who can pass up a classic comfort dish like mashed potatoes? This dish combines the two with a secret weapon... beer!

Prep time-- 20 minutes
Cook time-- 80 minutes
Makes 5 real-sized servings!

I know, quite a mouthful of a name, right? But how else could I describe all the savory flavors that roll into this remarkable recipe? The spices accent one another perfectly and offset the roasted garlic impeccably, making for and enticing and enchanting taste! So, don't worry, you'll delight to get a mouthful of these potatoes when you're done!

I came up with this recipe because I love to experiment with spirits and brews in my cooking (don't worry, they always burn off with the correct allotment of time, due to alcohols' high boiling point, so you wont buzz grandma at the next family function!). Garlic mash was my moms signature dish when I was younger, and she taught it to me when I was in my teens, and I have been testing different methods of cooking and using spices in it ever since. I'm a huge fan of the use of exotic additives and will try just about anything in my food, but this one, I feel like I finally got it right.

Preheat your oven to 375º

This is a two-part dish, but its very easy! To get set up, first you need to grab:

small bowl for mixing
small microwavable glass or a small glass or stainless steel pot for warming butter
baking dish with top, or, if no top can be found, use heavy duty foil
whisk
small spoon (plastic is best)
potato masher

For the spice mix...
a half a teaspoon of each:
black pepper, onion powder, paprika, garlic powder
and a full teaspoon of the following:
mustard powder (or horseradish, if you crave heat!), sea salt,
and ample pinches of:
coriander, dill, cardamom (optional; not for everyone),

one medium bulb that should yield 6-9 cloves
1/2 of a cup of chopped onion
1/2 of a cup of olive oil
2 tablespoons of butter (if unsalted, take care to adjust your sea salt amount a bit)
1/2 of a cup of canned evaporated milk
sour cream
a can of beer
6-8 medium to large red potatoes
chopped chives for garnish

First thing you need to do is to wash and quarter the potatoes; the larger ones may need to be cut into 1/8th slices. Rinse the slices well, and place them in your baking dish, pour your beer over them and scatter your onions among them. Next, take your garlic and separate the cloves, then peel them and slice them in half. Add them to your potatoes and beer scattering them evenly, cover the dish and place in the center of the oven to bake for 35-40 minutes (depending on your oven).

Meanwhile, your dish is cooking, you can start on the second part of it! All of your spices go into your small mixing bowl, to be whisked until mixed well. Pour the measured olive oil into the microwaveable glass and add the butter to it, then warm them in your microwave on a low power setting until butter is all but gone. Remove it and mix well, making sure its not too hot, and add your mixed spices to your oil and stir with your spoon. If you do not have a microwave, a glass or stainless steel pot may be used on your stovetop, and as you are warming the oils, you can pour the spices into it, careful not to let it get too hot, once again. Set the mixture aside until your time is up on your dish.

Once 35 minutes has passed, remove your dish and carefully uncover it. With a thin knife or toothpick, check your potatoes to see that they are done (you will know by how starchy or soft they look, and if your knife goes in smoothly) and if they are, you can now pour your spiced oil over, making sure to cover all the potatoes. If need be, you can turn them about in the dish to ensure they are covered! Lower the temperature to 350º and place the dish back in the center, allowing it to bake another 35-40 minutes.

When the time is up, take it out, and allow it to cool a bit. Add the milk, a few dollops of sour cream (to taste), and mash until chunks are reduced, making sure to mix the cream and milk in well. Garnish with chives and serve!

Variant additives:

Watch the salt content if you chose this move, but I like to add bacon bits sometimes! They make the potatoes that much richer in flavor!

And nothing finishes a dish like cheese! To properly accompany our spices used, I like to top my potatoes with a nice white English cheddar. It still has that cheddar tartness, but its a more subdued, less sharp taste.