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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (274g) Recipe makes 4 servings |
||
| Calories 359 | ||
| Calories from Fat 163 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.2g | 27% | |
| Saturated Fat 9.7g | 48% | |
| Monounsaturated Fat 6.3g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 36mg | 12% | |
| Sodium 105mg | 4% | |
| Potassium 1039mg | 29% | |
| Total Carbohydrate 45.2g | 15% | |
| Dietary Fiber 5.3g | 21% | |
| Sugars 2.0g | ||
| Protein 6.1g | 12% | |
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Roasted Garlic Mashed Potatoes - the Best You've Ever Had
SERVES 4
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
Directions
1
Separate head of garlic into individual cloves.2
Toss in olive oil and wrap tightly in small piece of aluminum foil.3
Bake in 350°F (180°C) oven for 45 minutes.4
When the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves.5
Mash the roasted garlic with a fork, or force through a fine strainer.6
If you use a ricer as recommended below, simply rice the garlic along with the potatoes.7
Peel and boil potatoes in salted water until tender.8
Force the cooked potatoes through a ricer (recommended) or mash by your usual method.9
Put the riced potatoes, garlic, sour cream, butter, and salt and white pepper in a mixer bowl, and whip at medium speed until smooth.10
Add cream or milk to adjust consistency.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
- Cuisine > North American > United States > Midwestern
- Preparation > Time to Make > < 4 hours
- Occasion > Dinner Party
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Holiday/Event > Non-Religious > Thanksgiving
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- Occasion > To Go... > Potluck
- Occasion > Everyday
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Quasinart
On May 22, 2009
I just made these yesterday, and they were absolutely delicious. Nice work!
From: UmmBinat
On Apr 25, 2009
More than 5 stars! These were absolutely delicious for DH, DD and I. They are the best mashed potatoes I have ever had. I made them dairy free by adding some of my homemade chicken stock in replacement of the milk/cream/sour cream and mostly canola oil and a little olive oil to replace the butter. I served this with Balsamic Chicken , carrots cooked tender with a little soft dark brown sugar, and a salad. I will make these again for sure.
From: HeatherDiane
On Nov 27, 2004
These lived up to the hype - I made them the night before Thanksgiving and reheated them while the turkey was resting. They were yummy, and now I know how to roast garlic! Thanks, Mimi!
From: Bergy
On Mar 20, 2005
I will add my applause to this recipe - Excellent flavor I love the roasted garlic. I mixed the mashed garlic, sour cream & buttert together and kept it at room temperature so all I had to do after draining the potatoes was to put the mixture in mash and season. — posted Nov 18, 2004 This time I used the scooped out innards from potatoes that I used for Potato skins and it worked perfectly - I baked the miture for 30 minutes at 350F It was great, some crisp bits an looked golden
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