Garlic Mashed Potatoes
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Garlic Mashed Potatoes
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Dreamy, roasted garlic mashed potatoes; enhanced with the flavorful elegance of roasted garlic, these will become your go-to mashed potatoes.
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Ingredients
- 5 pounds potatoes I like Yukon Gold, can use Russet; washed, peeled partially, cubed
- ½ onion sliced thin
- 5-6 cloves garlic smashed, skins removed
- 1 teaspoon salt
- 1 garlic bulb for roasted garlic (optional)
- 1-2 teaspoons olive oil
- 1 bay leaf
- ¾ cup butter softened (no substitutes)
- 8 ounces cream cheese regular or Neufchatel, softened
- ½ - ¾ cup half-and-half
- ½ - 1 teaspoon seasoning salt like Lawry's
- ½ teaspoon black pepper
Instructions
- Peel and cut the potatoes into similar sized pieces and place in a large pot filled with cold water, potatoes should be covered in water, but only by a bit. Slice onion and smash garlic and toss in with the potatoes. Add bay leaf and salt, stir to combine. Bring to boil and cook for about 30-35 minutes until they are just about falling apart.
- While potatoes are boiling, prep garlic. Preheat oven to 375°F and cut off tips of garlic bulb revealing the garlic cloves. Drizzle a little olive oil and sprinkle a little sea salt over the top. Seal in a foil pocket and bake for 30-40 minutes until soft and caramel colored. Drain in colander, discard bay leaf.
- Return potatoes, onions and garlic to dry pot (same one you cooked them in). Mash the potatoes, onions and garlic in pot over low heat. Allowing the steam to escape before adding any other ingredients. The steam won't completely go away but it will diminish. Turn off stove and add 1 ½ sticks of butter, cream cheese and about ½ a cup of half-and-half. Mash, mash it all up! Add your seasoning salt and black pepper, stir well.
- Squeeze out your roasted garlic cloves and mash into the potatoes, watch you don't get garlic skins in the potatoes. Place into lightly sprayed or butter medium-sized baking dish.
- If serving right away, place a few pats of butter on top and place them in a 350°F oven and heat until the butter is melted, potatoes are hot. Sprinkle lightly with regular or smoked paprika and serve.
- If making a few days in advance, remove from fridge 2-3 hours ahead of time and then reheat (covered) in 350 degree oven for 20-30 minutes, until warmed through. Stir well and add a couple pats of butter along with a sprinkle of paprika. Delicious smothered in a silky pool of this amazing Giblet Turkey Gravy. You're welcome!
Equipments used:
Notes
- LIGHTER POTATOES
- If serving immediately and the potatoes have cooled, place them in a 350° oven and heat until butter is melted and potatoes are warmed.
- If making a couple days ahead of time, remove from the fridge 2-3 hours before serving. Bake at 350° for about 30 minutes until warmed through. Stir and place your pats of butter and sprinkle with paprika.
- Reduce butter to 2/3 - 1/2 cup (1 stick)
- Omit cream cheese, or use Neufchatel cheese
- Use Greek yogurt in place of cream cheese
- Replace 1/2 & 1/2 with whole milk or low-fat milk
Nutrition Information
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Serving
1serving
Calories
401kcal
(20%)
Carbohydrates
43g
(14%)
Protein
7g
(14%)
Fat
24g
(37%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
64mg
(21%)
Sodium
551mg
(23%)
Potassium
1022mg
(29%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
779IU
(16%)
Vitamin C
46mg
(51%)
Calcium
72mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10-12
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 401kcal | 20% |
| Carbohydrates | 43g | 14% |
| Protein | 7g | 14% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 551mg | 23% |
| Potassium | 1022mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 779IU | 16% |
| Vitamin C | 46mg | 51% |
| Calcium | 72mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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