with Roasted Garlic Mashed Potatoes
Ingredients
Green Beans:
1kg. Green beans, trimmed
1/3 cup Stirling Unsalted Butter
½ cup Monastery Signature Sliced Blanched Almonds
2 Garlic cloves, minced
¼ tsp. Martelli Sea Salt
Mashed Potatoes:
6 large Yukon Gold potatoes, peeled and cubed
3 tbsp. Stirling Unsalted Butter
2 Garlic bulbs, whole
1 tbsp. Olio Carli Extra Virgin Olive Oil
½ cup Sealtest Sour Cream, full fat
¼ cup Fresh Chives, chopped
¼ tsp. Martelli Sea Salt
Directions
Preheat your oven to 400°F.
Peel any loose layers from the garlic bulb, and slice the garlic in half horizontally. Place it on a sheet of foil and drizzle with Olive Oil. Wrap it up with the foil and pop in the oven on the middle rack for 30 to 35 minutes until very fragrant and soft.
Remove from the oven, set aside to cool.
Put the peeled and diced potatoes in a large pot of water and bring to a boil, cooking until tender, about 15 to 20 minutes. Drain and place back in the pot. Squeeze out the roasted garlic cloves from the bulb. They should pop right out of the skin when squeezed. Add to the potatoes and mash with a potato mashed or a ricer until smooth. Over medium-low heat, add the sour cream to the potatoes, then the butter and chives stirring until combined. Season with a dash of salt and pepper.
Meanwhile, for the green beans, bring a large pot of water to a boil and cook the beans until tender but still crisp, about 3-4 minutes. Drain from the water and rinse until cold water. Set aside on a plate lined with paper towel to absorb the water.
In a large frying pan, melt the butter over medium heat and let slowly bubble and turn a light golden colour. Add the garlic and the sliced almonds and stir frequently just until fragrant, about 2-3 minutes. Add the beans, toss to coat and serve along with your mashed potatoes for a perfect side to you Thanksgiving Dinner!
Buon Appetito!
Try these classic side dishes alongside Monastery’s fresh Free Range Grade A Turkey. Our Christmas Turkey Dinners available for order now! Inquire at Customer Service.
Courtesy of Monastery Bakery