Ode to a Tuber - Part Eleven with Lemon-Herb Roasted Game Hens

There is nothing better than mashed potatoes with crispy, roasted poultry! This potato dish was an attempt to recreate a potato dish prepared by my son-in-law recently.

I used a potato/carrot combination but squash would be delicious as well - or, a combination of both! Nothing like getting two veggies in one dish!

This would be a great side-dish for Thanksgiving and the game hens would make a perfect Thanksgiving dinner for two.

"Potato harvesting" by the Swedish painter Carl Larsson (1853-1919)

Potato and Carrot Mashers
Adapted from Bon Appétit | February 1998
Printable Recipe

Serves 4

2 pounds russet potatoes, peeled, cut into 1-1/2-inch pieces
1/2 pound carrots, peeled, cut into 1-inch pieces
1/3 cup fat free half and half
2 tablespoons butter
4 cloves of garlic, roasted

Rub a little olive oil on 4 cloves of unpeeled garlic. Place on small baking sheet and roast in 350 degree oven for approximately 8 minutes. Cool slightly and squeeze the roasted garlic out of their skins.

Cook potatoes and carrots in separate, medium saucepans of boiling salted water until tender, about 20 minutes. Drain potatoes and carrots. Return each vegetable to its own pan and shake over heat to dry slightly. Mash carrots coarsely, leaving some larger bits. Mash potatoes normally with roasted garlic, butter and half and half. Transfer mashed carrots to mashed potato mixture and blend with a large spoon. Season to taste with salt and pepper.

Potatoes can be prepared up to 2 hours ahead of time. Let stand at room temperature and reheat covered over low heat. Stir before serving to test for warmth.

Lemon-Herb Roasted Game Hens
Printable Recipe

Serves 2

2 Cornish Game Hens thawed in refrigerator for 24 hours
Juice of one lemon
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and freshly ground Tellicherry pepper

Preheat oven to 375F.

Cut thawed game hens in half through the breast and backbone using a poultry shears or sharp chef's knife, removing backbone. Remove excess fat, rinse and pat dry with paper toweling. Place the halved game hens on a baking sheet, skin side up. Drizzle lemon juice over each half and sprinkle with garlic and onion powders and season with salt and pepper.

Roast in 375F oven for about one hour and 15 minutes or until golden brown, basting with pan juices every 10 minutes during last 30 minutes.

I'm sharing these recipes at Designs by Gollum for Foodie Friday. Stop in and see what's cooking!

Please join Marsha's Kitchen for National Chocolate Covered Anything Day on December 16!