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SIDE
DISHES - RICE and POTATO
Roasted Garlic Mashed
Potatoes
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Roasted
Garlic Mashed Potatoes |
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Creamy and
delicious...
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1
head |
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garlic |
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1
Tbs |
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olive oil |
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1
bunch |
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green onions, chopped |
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2
Tbs |
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butter |
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6
large |
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red
potatoes, cut into ¼" pieces |
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6
oz |
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cream cheese, softened and cubed |
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fresh ground pepper |
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paprika |
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1 |
Preheat oven
to 350 degrees F. |
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2 |
Cut 1/8"
from the top of the garlic head to expose the
cloves. Place in a baking pan and drizzle with
olive oil. Bake 45-60 minutes or until brown.
Remove from oven. Pop cloves out of skin and
mash when cool. |
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3 |
Sautè green
onions in butter in skillet just until tender.
Set aside. |
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4 |
Combine
potatoes with enough water to cover in a
saucepan. Bring to a boil; reduce heat. Cook,
uncovered, for 10 minutes or until tender;
drain. Mash potatoes with potato masher. Stir in
garlic, green onions, cream cheese and pepper.
Spoon into a baking dish and sprinkle with
paprika. |
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5 |
Bake at 300
degrees for 10 minutes, or until light brown. |
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Servings: 6 |
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Cooking Tips |
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*This dish may be
prepared 1 day in advance and stored in the
refrigerator. Bring the mashed potatoes to room
temperature before reheating. |
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**You may also roast
the garlic 1 day in advance or while cooking the
potatoes. |
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RATE this Recipe
Ratings:
***Hey,
This One's A Keeper!- would
make it again. "Delicious!
This was a hit with our pot roast."
-St. Louis, MO
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