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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

Recipe #68159 | 1¼ hours | 5 min prep | add private note

By: Mimi Bobeck
Aug 4, 2003

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SERVES 4 (change servings and units)

Ingredients

Directions

  1. 1
    Separate head of garlic into individual cloves.
  2. 2
    Toss in olive oil and wrap tightly in small piece of aluminum foil.
  3. 3
    Bake in 350°F (180°C) oven for 45 minutes.
  4. 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. 5
    Mash the roasted garlic with a fork, or force through a fine strainer.
  6. 6
    If you use a ricer as recommended below, simply rice the garlic along with the potatoes.
  7. 7
    Peel and boil potatoes in salted water until tender.
  8. 8
    Force the cooked potatoes through a ricer (recommended) or mash by your usual method.
  9. 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. 10
    Add cream or milk to adjust consistency.

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Featured Reviews for This Recipe

From: Chef #669074

On Nov 20, 2009

These are great potatos, however I would like to share a easy way to do roast garlic. Just slice the top of the whole head off just enough to expose the cloves inside. Drizzle the head with olive oil, then wrap in foil. Cook at 350 for about 40 minutes. When it has cooled enough to handle hold the whole head and squeeze. The cooked cloves will come out just like squeezing tooth paste. Squeeze directly in your potato's and mash as usual. For more garlic flavor and another head. Hope you find this helpful..thank you.

0 people found this review helpful

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    From: Lauralie41

    On Nov 11, 2009

    I used Idaho potatoes and they were very starchy so next time I will use baking potatoes. Dont have a ricer so I used my hand mixer to combine all the ingredients. Wish there was more of the roasted garlic flavor, a bit disappointed there. I did use cream instead of milk and unsalted butter. Five stars for being so easy and versatile to make. Served with kittycatmom's Cheeseburger Meatloaf and green beans for supper tonight. Thank you Mimi for sharing this recipe.

    0 people found this review helpful

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  • 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!

    20 people found this review helpful

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    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

    19 people found this review helpful

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  • Read all 146 reviews

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