Yield: 6 servings
Ingredients:
12 oz mature ʻulu (peeled, cored, and steamed)
1 tbsp butter
¾ cup milk
¼ cup confit garlic
Salt and pepper, to taste
Confit garlic:
20 cloves peeled garlic
oil to cover completely
Bake in an oven at 275 degrees Fahrenheit for 1.5-2 hours or until garlic is tender
Directions:
Chop ʻulu (and sweet or regular potato, if using) into chunks and place in a saucepan with 1” water. Bring to a boil.
Reduce heat to medium and cook, covered, until fork can be inserted; add more water as needed to keep from burning.
If using frozen ʻulu, cooking time will be reduced.
Remove from heat and place in a mixing bowl. Add butter, milk, stalk, and pepper. For the garlic, mash the cloves into a paste and then add in to the rest of the mix.
Blend with a hand mixer or potato masher until mostly smooth. Leaving some chunks of skin adds a fun texture.
Serve warm and enjoy!
Tip: be careful not to over-mix or else mash will start to become sticky like poi.