CREAMY ROASTED-GARLIC MASHED POTATOES
Roasting the garlic head first reduces the garlicky taste in the mashed potatoes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees. Slice tops 1/4-inch off garlic heads, and discard. Coat heads with olive oil, and wrap heads in aluminum foil. Bake until tender and golden, about 45 minutes. Remove from oven, and let stand until cool enough to handle. Carefully peel garlic cloves; set aside.
- Place potatoes in a large stockpot, cover with cold salted water, and bring to a boil. Cook until very tender, about 12 minutes. Drain in a colander, and pass through a potato ricer or food mill over a large bowl.
- Heat butter and cream in a saucepan until butter has melted and cream is hot. Pour over riced potatoes, season with salt and pepper, and stir well to combine. Gently stir in the roasted garlic cloves; serve.
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W Simon
[email protected]I've made this recipe several times now and it's always a winner. The roasted garlic adds a wonderful depth of flavor. I like to add a little bit of sour cream and chopped chives on top before serving.
Jamal Jibril
[email protected]Meh. They were okay. Not as creamy as I thought they'd be.
Payton Nabors-Hilburn (Tin)
[email protected]These mashed potatoes were a hit at our Thanksgiving dinner! They were creamy and flavorful, with just the right amount of garlic. I loved that the recipe was easy to follow and didn't require any special ingredients. I'll definitely be making these