Roasted Garlic Mashers
- 1 whole head of garlic
- 1 tablespoon olive oil
- Piece of foil
- 5 to 7 medium russet or Yukon gold potatoes, peeled and cut into 2″ chunks
- 1 1/2 teaspoons salt - divided
- Fresh ground black or white pepper
- 2 tablespoons butter, plus more for the top
- 1/4 to 1/2 cup warm milk or heavy cream
- Chopped chives or Italian parsley
- To roast garlic, cut off the top (stem end) of the head of garlic.
- Place the garlic in a piece of foil and drizzle with the olive oil.
- Wrap tightly and roast in a preheated 375 degree oven for about 45 to 55 minutes until it’s completely soft and caramelized.
- Let cool slightly, then squeeze it into a small bowl and roughly mash.
- Fill a large pan with water.
- Add potatoes and 1 teaspoon of the salt, bring to a boil.
- Reduce heat to medium, cover and cook 20 to 30 minutes or until potatoes are really tender when pierced with a fork.
- Remove from heat and drain potatoes in a colander.
- Return potatoes to the pan.
- Mash potatoes with a potato masher.
- Stir in butter, mashed garlic, remaining 1/2 teaspoon salt and 1/4 cup of milk or cream.
- Add extra milk or cream, a little at a time, if necessary, for desired consistency.
- Season with a little extra salt and pepper if they need it.
- Serve with more butter and chives or parsley on top.
Calories: 296kcal | Carbohydrates: 47g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 939mg | Potassium: 1147mg | Fiber: 6g | Sugar: 3g | Vitamin A: 205IU | Vitamin C: 53mg | Calcium: 53mg | Iron: 2mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.