Roasted Garlic Mashed Potatoes

Roasted Garlic Mashed Potatoes
Staff Writer
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If mashed potatoes are a given at your table, give them an extra punch of flavor with roasted garlic. Ted Lahey from Atlanta's Table & Main creates a simple recipe with just a few additional touches. 

20
Servings
33
Calories Per Serving
Deliver Ingredients

Ingredients

  • cloves garlic, peeled
  • 1/4  Cup  vegetable oil
  • 16  russet potatoes, peeled and cut into quarters and kept in a bowl of cold water
  • 3  Cups  milk
  • 1  Cup  heavy cream
  • stick butter
  • 3  Tablespoons  salt

Directions

In a small frying pan over high heat, bring 2 cups of water to a boil. Boil garlic until slightly softened. Remove with a slotted spoon to a paper towel to dry and reserve liquid. Dry the frying pan with a paper towel and return to medium heat. Add the vegetable oil and garlic. Cook until the garlic has browned and is completely softened. Remove the garlic and place in a large mixing bowl for later use. Place the potatoes in a large pot and cover with cold water and the garlic cooking liquid. Place on high heat and watch closely. When the water begins to boil, set a timer for 20 minutes. When the potatoes are cooked through, remove them from the water quickly and drain. Move to a large mixing bowl with the garlic. Meanwhile, in a medium saucepot, bring milk, cream, and butter to a boil. Pour slowly over the potatoes and mash with a potato masher. Season and transfer to a serving dish.

Nutritional Facts

Total Fat
2g
3%
Saturated Fat
1g
4%
Cholesterol
7mg
2%
Carbohydrate, by difference
2g
2%
Protein
1g
2%
Vitamin A, RAE
39µg
6%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
52mg
5%
Choline, total
2mg
0%
Folate, total
3µg
1%
Magnesium, Mg
6mg
2%
Phosphorus, P
41mg
6%
Selenium, Se
1µg
2%
Sodium, Na
29mg
2%
Water
36g
1%

Roasted Garlic Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Roasted Garlic Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.