Garlic Roasted Creamy Mashed Potatoes
Roasted garlic mashed potatoes are super creamy and loaded with sweet bits of garlic.
Servings 6
Calories 316kcal
Equipment
Ingredients
- 1 head garlic top cut off
- 1/2 teaspoon olive oil
- 3 lbs Yukon Gold or Russet potatoes peeled and cut into 1/2 in cubes
- 8 tablespoons butter
- 3 tablespoons minced fresh parsley
- 1 cup warm milk
- 4 oz cream cheese softened
- Salt and pepper to taste
Instructions
- Drizzle top of garlic head with olive oil and wrap in tin foil and place in a small baking pan. Roast garlic at 400F 1 hour until garlic cloves are very soft. Unwrap from foil and let set until cool. Then squeeze the garlic out of the skins. Set aside.
- While garlic is roasting, peel potatoes and cut into chunks. Bring to a boil over medium-high heat, then reduce heat to low and cover. Let potatoes simmer until tender.
- Drain water from potatoes and place potatoes back into pot. Place a cube of butter in the pot to melt.
- In a pyrex measuring cup or small bowl heat the milk in a microwave for 30 seconds or just until warm.
- Scoop potatoes into a potato ricer, squeeze into a bowl and repeat until you have riced all of the potatoes.
- Add in your cream cheese, garlic, warmed milk and butter. Whisk until creamy.
- Top with minced chives or parsley.
Notes
You can also use a potato masher or an electric mixer to cream your potatoes.
This is a great recipe to use if feeding a crowd since it's simple to scale to make more servings. Just make sure you're boiling the potatoes in a big enough pot, or use two pots if necessary.
Nutrition
Serving: 1g | Calories: 316kcal | Carbohydrates: 58g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 139mg | Fiber: 6g | Sugar: 3g
