Best The Definitive Mashed Potato With Roasted Garlic Recipes

ROASTED GARLIC MASHED POTATOES

Roasted Garlic Mashed Potatoes image

Russet potatoes are blended with roasted garlic, butter and milk. This recipe is a standard.

Provided by Kathleen Burton

Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes

Time 1h10m

Yield 8

Number Of Ingredients 6

Ingredients

1 medium head garlic
1 tablespoon olive oil
2 pounds russet potatoes, peeled and quartered
4 tablespoons butter, softened
½ cup milk
salt and pepper to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour.
Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.
Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend potatoes with an electric mixer until desired consistency is achieved.

Nutrition Facts : Calories 171.7 calories, Carbohydrate 23.5 g, Cholesterol 16.5 mg, Fat 7.9 g, Fiber 2.2 g, Protein 2.8 g, SaturatedFat 4.1 g, Sodium 294.5 mg, Sugar 1.7 g

ROASTED GARLIC MASHED POTATOES - THE BEST YOU'VE EVER HAD

Roasted Garlic Mashed Potatoes - the Best You've Ever Had image

Make and share this Roasted Garlic Mashed Potatoes - the Best You've Ever Had recipe from Food.com.

Provided by Mimi Bobeck

Categories Potato

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs potatoes
1 head garlic
1 tablespoon olive oil
1/4 cup sour cream
4 tablespoons butter
milk or cream, if needed
salt
white pepper

Steps:

Separate head of garlic into individual cloves.
Toss in olive oil and wrap tightly in small piece of aluminum foil.
Bake in 350°F (180°C) oven for 45 minutes.
When the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves.
Mash the roasted garlic with a fork, or force through a fine strainer.
If you use a ricer as recommended below, simply rice the garlic along with the potatoes.
Peel and boil potatoes in salted water until tender.
Force the cooked potatoes through a ricer (recommended) or mash by your usual method.
Put the riced potatoes, garlic, sour cream, butter, and salt and white pepper in a mixer bowl, and whip at medium speed until smooth.
Add cream or milk to adjust consistency.

THE DEFINITIVE MASHED POTATO

The Definitive Mashed Potato image

Provided by Michael Chiarello : Food Network

Time 42m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

2 pounds yellow Finnish potatoes
1/2 cup unsalted butter, at room temperature
1 tablespoon minced garlic
1 1/2 cups heavy cream, or more to taste
Sea salt, preferably gray sea salt
Freshly ground black pepper
1/2 to 2/3 cup extra-virgin olive oil

Steps:

Preheat oven to 325 degrees F.
Put the potatoes in a large saucepan with salted cold water to cover and bring to a boil over high heat. Cook until tender, about 10 minutes. Drain well, scatter onto a baking sheet and let cool for several minutes. Place in the oven to dry out, about 5 minutes. Smash the potatoes with a large fork or potato masher.
Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown. Add the garlic and cook quickly until pale gold. Add the cream, season, to taste, with salt and pepper, and bring to a boil. Reduce the heat to low and fold in potatoes with a wooden spoon or large whisk. Add the remaining butter by tablespoons, stirring after each addition. Stir in the extra-virgin olive oil. Season with salt and pepper, to taste.