Saturday, November 29, 2014

Roasted Garlic Mashed Potatoes

  • 5 pounds Russet Or Yukon Gold Potatoes, Peeled And Rinsed
  • 3 heads To 5 Heads Roasted Garlic
  • 1-1/2 stick Regular Salted Butter (3/4 Cup)
  • 8 ounces, plain Greek Yogurt
  • 1/2 cup Or So Half-and-half or other cream
  • Salt To Taste
  • Black Pepper To Taste

  1. Cut the peeled potatoes into pieces and cook in boiling water until fork-tender. 
  2. Drain water and return to pot, and mash potatoes with a masher, not a hand mixer, until lots of the steam has escaped.
  3. Next, mash in softened butter, cream cheese, half-and-half, and salt to taste. 
  4. Dump in three to five heads of roasted garlic cloves; stir together, then check seasoning. Be sure to salt adequately.
  5. Add some fresh ground black pepper, and serve with one or two roasted garlic cloves on top.


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