6 cups (1.5 L) cubed peeled russet potatoes
1 can (19 oz / 540 mL) white kidney beans, rinsed and drained
1 head roasted garlic
2/3 cup (150 mL) hot milk
1/4 cup (50 mL) butter
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) freshly ground pepper
1/8 tsp (0.5 mL) nutmeg

Cook potatoes in boiling salted water until tender. Add kidney beans and cook for 2 minutes; drain. Squeeze roasted garlic out of skins and mash with a fork. Add mashed garlic pulp, hot milk, butter, salt, pepper and nutmeg to potato mixture. Mash with a potato masher until fluffy. Some pieces of beans will remain intact. Serves 8.

Cook's Note: To prepare roasted garlic, cut the top 1/4 inch (6 mm) off each garlic head. Place each garlic head on a piece of foil. Drizzle each head with a little olive oil and sprinkle with thyme. Twist foil around each head to enclose completely. Bake at 350°F (180°C) until soft, about 30 - 45 minutes. Squeeze softened garlic out of skins and puree. Roasted garlic puree may be frozen for up to 1 month.
Last updated on February 15, 2019