Roasted Garlic Mashed Potatoes - the Best You've Ever Had
Reviews
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These are great potatos, however I would like to share a easy way to do roast garlic. Just slice the top of the whole head off just enough to expose the cloves inside. Drizzle the head with olive oil, then wrap in foil. Cook at 350 for about 40 minutes. When it has cooled enough to handle hold the whole head and squeeze. The cooked cloves will come out just like squeezing tooth paste. Squeeze directly in your potato's and mash as usual. For more garlic flavor and another head. Hope you find this helpful..thank you. -
Obviously, it has all been said before, but these taters are creamy and delicious! I doubled the entire recipe and, while the roasted garlic was yummy, I think next time I would add even more. It was too subtle for my tastes. We had them with pork chops and gravy and they were PERFECT! Thanks so much for a goodie!
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Delicious!
I made this recipe using 5lb of Yukon gold for Thanksgiving dinner. I used 3 heads of garlic and a little extra butter, as well as some half-and-half for mashing. I don't have a ricer, so I just used a hand mixer instead. These have a really wonderful flavor. The garlic is subtle but flavorful, and the butter and sour cream really make these rich and creamy. -
Delish! I didn't have time to roast garlic, so I sauteed crushed garlic in the butter and added the potatoes with extra sour cream and more butter.
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WOWZER!!! That is what I have to say. These potatoes were just awesome. They turned out very nice. I did not peel my potatoes, however that did not change the fact of how good they were. I really enjoyed these, the garlic was such a nice treat since I love garlic. I did have to add a bit of milk to get them to a nice consistency. Made for the All Aboard the L-O-V-E Train in the Contests and Events Forum.
