Stir a few heads of roasted garlic into traditional mashed potatoes for the perfect side dish.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 20 min |
| Yield: | 6 |
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 20 min |
| Yield: | 6 |
Ingredients
- 2 to 4 heads garlic, depending on size
- 2 tablespoons olive oil
- 2 pounds Idaho or Yukon gold potatoes, unpeeled
- Kosher salt and freshly ground black pepper
- 1 cup whole milk
- 1 stick (8 tablespoons) unsalted butter
Instructions
- Preheat the oven to 350 degrees F.
- Slice the heads of garlic in half crosswise and drizzle with the oil. Wrap the garlic in foil and roast until creamy, about 1 hour. When cool enough to handle, squeeze the cloves into a small bowl and mash lightly with a fork.
- Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain.
- Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Mash the potatoes with the milk and butter using a fork or potato masher. Stir in the roasted garlic and 2 teaspoons salt; season with pepper.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 356 |
| Total Fat | 21 g |
| Saturated Fat | 11 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 6 g |
| Cholesterol | 45 mg |
| Sodium | 560 mg |
| Serving Size | 1 of 6 servings |
| Calories | 356 |
| Total Fat | 21 g |
| Saturated Fat | 11 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 6 g |
| Cholesterol | 45 mg |
| Sodium | 560 mg |