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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: Quasinart

On May 22, 2009

I just made these yesterday, and they were absolutely delicious. Nice work!

0 people found this review helpful

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  • 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.

    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!

    16 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

    15 people found this review helpful

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  • Read all 138 reviews

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