Cooking garlic slowly in olive oil gives the oil a wonderful sweet, nutty, garlicky taste. It’s important to keep the heat low so that the garlic doesn’t blacken and burn. If it looks like your garlic is cooking too fast, turn the heat down further. If it burns, instead of nutty sweetness, there will be bitterness. Olive oil shouldn’t ever get to smoking point. When it burns, it chemically changes from being beneficial to health to carcinogenic.
If your mouth is sore, add a little Greek yogurt or whole milk to get the potato to the right consistency.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.