| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 3/4 pound small red bliss potatoes, quartered
- 12 whole roasted garlic cloves
- 1/2 cup heavy cream
- 2 tablespoons butter
- Salt and freshly-ground black pepper
- 1 tablespoon chopped green onion, for garnish
Instructions
- In a saucepan cover unpeeled potatoes with cold water and bring to a boil. Cook just until tender — do not overcook or potatoes will be watery. Drain well, return pan with potatoes to low heat and shake to dry. Squeeze in garlic cloves, cream, butter, and salt and pepper to taste. Mash together with a potato masher until ingredients are combined but potatoes are still lumpy.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 233 |
| Total Fat | 17 g |
| Saturated Fat | 11 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 3 g |
| Cholesterol | 56 mg |
| Sodium | 308 mg |
Reviews
YUM! What a fantastic quick mash potato recipe! Immediately saved to my potato folder.
Delicious! I roasted the garlic in my toaster oven in a ramekin with olive oil for 20 minutes @ 350 degrees. It added so much flavor to the potatoes. O! I used half and half instead of heavy cream.
Yummy, love the creamy texture and flavor of this recipe.