3
3 ratings

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. 

Ingredients

  • 4 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
  • 1 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
Servings20
Calories Per Serving284
Total Fat13g20%
Sugar3gN/A
Saturated7g33%
Cholesterol32mg11%
Protein6g11%
Carbs38g13%
Vitamin A104µg12%
Vitamin B120.2µg3.3%
Vitamin B60.7mg35%
Vitamin C11mg19%
Vitamin D0.6µg0.2%
Vitamin E0.9mg4.6%
Vitamin K4µg6%
Calcium77mg8%
Fiber3g10%
Folate (food)30µgN/A
Folate equivalent (total)30µg7%
Iron2mg10%
Magnesium50mg12%
Monounsaturated5gN/A
Niacin (B3)2mg10%
Phosphorus148mg21%
Polyunsaturated1gN/A
Potassium878mg25%
Riboflavin (B2)0.1mg8.4%
Sodium590mg25%
Thiamin (B1)0.2mg12.1%
Trans0.2gN/A
Zinc0.7mg5%