Recipe Roasted Garlic Mashed Potatoes

Mash the roasted garlic with a fork or force through a fine strainer.

Recipe roasted garlic mashed potatoes. Drain water and return to pot and mash potatoes over low heat until lots of the steam has escaped. Bake in preheated oven for 1 hour. Slice off the very top of the garlic head.

Meanwhile add potatoes to a large pot. After about 30 minutes check if potatoes are. Mash the potatoes for 5 minutes to allow a lot of the steam to escape.

Prep time includes time needed to roast garlic cut the peeled potatoes into pieces and cook in boiling water until fork tender. Dice the potatoes and boil in a pot of water until fork tender 25 to 30 minutes. Drizzle head with olive oil and wrap in foil.

Cover pot and bring to a boil. Next mash in softened butter cream cheese half and half and salt to taste. Cover potatoes with a few inches of water about 6 cups and season with salt.

Preheat oven to 425 degrees f. Force the cooked potatoes through a ricer recommended or mash by your usual method. If you use a ricer as recommended below simply rice the garlic along with the potatoes.

Step 3 bring a large pot of salted water to a boil. Drizzle garlic with olive oil then wrap in aluminum foil.