Holiday Mashed Potatoes

These are good during holiday dinners with family and friends...or just because they taste good!

You will need:
Garlic Roaster
large bowl of water
1 large coffee/tea mug
Large stock pot
Electric mixer or Stand Alone Mixer (Kitchen Aid type)
potato peeler
paring knife
chef's knife

Ingredients:
Two potatoes per serving..generally I use 10 -12 potatoes and that does give me leftovers for the next day.
1 tbs. sea salt
1/2 C Earth Balance vegan margarine
1 qt. chicken or vegetable broth - purchased or home made
sprig of chives chopped fine
1 Bulb Garlic
1 tsp ground rosemary

First step is to roast the garlic bulb which can be done a day or two ahead of time. Gently remove excess skin's from the garlic bulb and then cut the top off with the chef knife. place onto garlic roaster and cover with a small amount of olive oil...I usually do three bulbs at a time because we always find uses for roasted garlic and it lasts, but this recipe uses only one bulb total. Remove the roasted garlic from one bulb and set aside with spices.

Next, peel all the potatoes and remove any darkened areas or bruises, toss into a bowl of cold water while you are doing these so they do not brown from exposure to the air. After all the potatoes are peeled and cleaned, pour into a strainer and rinse clean...then cube with the paring knife into 1 inch cubes. Put cubes into stock pot and cover with water, add sea salt. Bring potatoes to a rolling boil, test often for fork tender cubes..once reached remove from heat and take a large mug of the potato water from the pot before you strain the potatoes.

Immediately place potatoes into large mixing bowl or mixing appliance; add melted margarine, roasted garlic and rosemary..begin to mash on low speed then add the potato water and continue to mash. Add vegetable or chicken broth to thin to the mashed consistency you like and serve...garnish with chopped chives for a fresh addition.