- Prep Time: 15 minutes
- Cook Time: 60 minutes
Roasted Garlic Mashed Potatoes
Potatoes. What’s not to love? I am over the moon for this recipe and we have it all the time. There are only 2 of us in my house and so one batch of these will do 6 small glass containers that I freeze and then take out to bake whenever we need a quick but delicious side for chicken, steak, turkey or whatever. Don’t be intimidated! It’s so easy to make, and worth every second.
Five pounds will go a long way, so if you are making for two, like I do, then you can portion your 5lbs of potatoes into 5 small glass baking dishes and freeze right before you bake them. Then, throughout the month, you can just pull one out to thaw, pop it in the over with a dollop of butter, and you've got fancy potatoes on a Tuesday!
Ingredients
- Roasted Garlic
- garlic - 1 bulb, cloves peeled
- extra virgin olive oil - 1/2 tsp
- Potatoes
- potatoes - 5 pounds russet or yukon gold, peeled and chunked
- unsalted butter - 3/4 cp, plus more for dotting
- light cream cheese - 8 oz, softened
- whipping cream - 1/4 cup half-and-half (or whipping cream)
- sea salt & cracked black pepper
Instructions
- Prepare your Garlic: Heat oven to 375 degrees. Toss the garlic in oil and wrap in tin foil. Bake for one hour – too long and the garlic will harden.
- Make the Potatoes: Preheat the oven to 350 degrees F.
- Dice the potatoes and boil in a pot of water until fork tender, 25 to 30 minutes. Drain and return to the pan.
- Mash the potatoes over low heat for 3 minutes to allow the steam to escape.
- One at a time, add and mix thoroughly the butter, cream cheese, half and half. Season with salt and pepper to taste.
- Add mashed roasted garlic to taste. Start small and add to your liking
- Put the potatoes into a buttered or sprayed baking dish. Dot the top with butter. Bake until golden – about 30 minutes.
Modified from from Ree Drummond, The Pioneer Woman
Add to Favourites
