Firstly,preheat oven to 220c, peel a whole head of garlic, 10-12 cloves, place on a piece of foil, season with salt and pepper and a tablespoon of oil and wrap tightly. Cook for 25-30 minutes.
Peel 1 1/2 kilos or there abouts mashing potatoes, cut up and cover with cold salted water. Bring to boil and cook until tender. Drain, return to pot. Add about 4 tablespoons of butter, 1 cup of milk and 1/4 cup sour cream, roasted garlic, salt and pepper, 1/2 small grated onion and 1 grated clove of garlic and 1/2 teaspoon paprika. Mash until smooth, adding more milk if needed. Add 1/4 cup chopped spring onions.
And that is it. Now just assemble your usual taco bits
4-6 servings
- 8 to 10 garlic cloves, peeled
- 1 tablespoon olive oil
- 1 1/2 kilos potatoes peeled and cubed
- 4 tablespoons butter
- 1 cup milk
- ¼ cup sour cream
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 grated small onion
- 1 clove of garlic, grated
- ½ teaspoon paprika
- ¼ cup sliced spring onions
- taco shells
- 2 avocados mashed with the juice of 1 lime
- tomatoes, diced
- iceberg lettuce, shredded
- cheddar cheese, shredded
- salsa
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