Best Yummyroasted Garlic Mashed Potatoes Recipes

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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

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

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.

CREAMY GARLIC ROASTED MASHED POTATOES



Creamy Garlic Roasted Mashed Potatoes image

Make and share this Creamy Garlic Roasted Mashed Potatoes recipe from Food.com.

Provided by Tina Jack

Categories     Potato

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 6

3 heads garlic
3 tablespoons olive oil
2 lbs peeled and diced potatoes
1/2 cup butter
milk
salt and pepper

Steps:

  • Preheat oven to 450 degrees.
  • Place garlic in pan and brush with olive oil and salt and pepper.
  • Roast for 35 minute until golden brown.
  • Let cool, then squeeze garlic from head.
  • Boil potatoes for about 15 to 20 minute.
  • Drain.
  • Add garlic and butter and mash.
  • Add milk until desired texture.

Nutrition Facts : Calories 356.5, Fat 22.4, SaturatedFat 10.7, Cholesterol 40.7, Sodium 149.4, Carbohydrate 36.4, Fiber 4, Sugar 1.5, Protein 5.1

ROASTED GARLIC MASHED POTATOES



Roasted Garlic Mashed Potatoes image

Roasting garlic in the oven brings out its sweet, nutty flavor. So it doesn't overpower mellow mashed potatoes.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h20m

Yield 6

Number Of Ingredients 6

6 medium potatoes (about 2 lb)
6 unpeeled garlic cloves
2 tablespoons olive or vegetable oil
1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary leaves
1/2 teaspoon salt
1/3 to 1/2 cup milk

Steps:

  • Heat oven to 375°F. Scrub potatoes; pierce with fork to allow steam to escape. Wrap garlic cloves in foil. Bake potatoes and garlic 1 hour or until potatoes are soft.
  • In 8-inch skillet, heat oil and rosemary over medium heat 2 to 3 minutes, stirring frequently, until rosemary is fragrant.
  • Cut potatoes in half; carefully spoon potatoes into large bowl. Save skins for another use or discard. Slip skins off cloves of garlic; discard skins. Add garlic, oil mixture and salt to potatoes. Mash until fluffy, adding milk until desired consistency.

Nutrition Facts : Calories 140, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 2 g, TransFat 0 g

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