Roasted Garlic Mashed Potatoes
Just when you think you've tasted every possible spin on mashed potatoes, this introduces this indulgent beauty. The roasted garlic promises a rich sweetness, while cream cheese delivers welcome tang.
Serving size: 8
Calories per serving: 420
5 pounds russet or yukon gold potatoes, peeled and rinsed
1 1/2 sticks regular salted butter, plus more for dotting
8 ounces cream cheese, softened
1/4 cup or so half-and-half
a splash heavy cream
salt and black pepper
3 to 5 heads roasted garlic
Dice the potatoes and boil in a pot of water until fork tender, 25 to 30 minutes. Drain and return to the pan over low heat. Mash the potatoes for 5 minutes to allow a lot of the steam to escape.
Add the butter, cream cheese, half-and-half, cream, some salt, pepper and roasted garlic. Stir/mash to combine. Test and adjust the seasonings.
Spread the potatoes into a large buttered baking dish. Dot the top with butter. Bake until heated through, about 30 minutes.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.