Cook the potatoes while the sun is shining then finish up stove top just before serving. Use any excess cooking liquid to make some soup.
Garlic Mashed Potatoes
1 1/2 pounds russet potatoes, peeled and cut into 2-inch pieces
3 cloves garlic, peeled and cut in half
2 cups chicken or vegetable broth
1/4 cup olive oil
1/2 cup freshly grated Romano cheese
salt and pepper to taste
Set Sun Oven out to preheat.
Put the potatoes and garlic in a large pot with the broth. Cover and transfer to the Sun Oven. Cook until the potatoes are soft. Drain in a colander over a pot to catch the cooking liquid; keep warm. Return the potato mixture to the pot and mash with a potato masher. Stir in the oil and enough of the cooking liquid to obtain the desired consistency. Stir in the cheese. Season to taste with salt and pepper.
Makes 6 servings.