The kind folks at Marx Foods sent me some amazing black garlic to sample awhile back. There's something about garlic and smashed potatoes that makes me happy, so I thought to myself, "how about black garlic smashed taters?"
Black garlic is amazing. It's got a sweet, umami flavor that packs a lighter punch than conventional garlic. It is, in fact, conventional garlic, but it has been fermented at a high temperature for a month, resulting in softened, sweetened, and blackened cloves. Read all about it here: www.marxfoods.com/Fermented-Black-Garlic
Here's how to make the black garlic spuds:
* 3 pounds waxy potatoes, quartered and boiled until tender
* 2 cups half and half (Cedar Summit)
* 3 tbsp butter (Hope Creamery)
* 6 cloves black garlic mashed into bits
* 5 ounces Cedar Grove Cheddar Cheese
* salt and pepper
Directions:
Boil potatoes until tender. Drain the pot. Leave spuds in pot.
While that boils, smash up your black garlic.
In a saucepan, warm half and half and butter to a light simmer. When it gets to simmering, turn off the pot and pour it over the spuds. Mash together. Fold in cheese, garlic, salt and pepper to taste.
I served mine up with some baked Fischer Farms pork tenderloin and steamed green beans from the garden, which were hiding in the deep freeze.
Sounds yummy. What are your thoughts on using garlic ALONG with black garlic in a dish? Because I really like black garlic, but it doesn't give me that quite the garlic taste I enjoy in ALL my food haha.
ReplyDeletethanks for commenting, Lydia! I think you could definitely incorporate garlic that has been roasted, but not backened, to add more of a garlic flavor. I'd be careful with it though, and I'd leave the black garlic pieces relatively large, so as to maintain the black garlic flavor profile next to the stronger garlic flavor.
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