Recipe: Roasted Garlic Mashed Potatoes
Roasted garlic mashed potatoes – jazz up your traditional side dish this Thanksgiving with a fan favour, roasted garlic! These potatoes are rich, creamy, and packed full of flavour. Okay, let’s check out this easy recipe in time for the holiday season. Let’s get cooking.
Ingredients
- 2 pounds of yellow potatoes
- 5 tablespoons of salted butter
- 1/3 cup of soy milk
- salt and pepper to taste
- freshly chopped green onions
- 1 head of roasted garlic
I didn’t rice the potatoes for this batch, yet feel free to if you like. For me, it often depends on how much time I have when I’m cooking.
First up, roast the garlic. I usually do this in the afternoon, or even a day or two before. Set the oven to 400 degrees, and then cut off the top of the garlic head. Lay the garlic cut side up on a sheet of foil wrap. Drizzle with a bit of olive oil and season with salt and pepper. Then wrap up the head of garlic and roast until it’s soft and golden brown, about 40-60 minutes. Then, squeeze out and use up.
Once the garlic is roasted, wash and peel your potatoes. Then cut them all relatively the same size. I usually cut each potato into 8 pieces. Add to a large pot of salted water and bring to a boil, then gently boil for 15-20 minutes, until a knife easily slices the potato.
Drain and rinse – pat dry with a clean dish towel and pass a few pieces at a time through the ricer before it lands back in the clean pot.
Then, add the butter, milk and salt (pepper, too if you wish). Mix well and let sit in the warm pot until you’re ready to serve.
Once you’re ready, dish out the potatoes into a serving platter, top with the roasted garlic and chopped up green onions. Then, eat up!
Well, there you have it, roasted garlic mashed potaotes!
We hope you have an awesome family dinner scheduled sometime in the near future – happy eating.
See you again soon.
Roasted Garlic Mashed Potatoes
Ingredients
- 2 pounds of yellow potatoes
- 5 tablespoons of salted butter
- 1/3 cup of soy milk
- salt and pepper to taste
- freshly chopped green onions
- 1 head of roasted garlic olive oil drizzle
Instructions
- First up, roast the garlic. I usually do this in the afternoon, or even a day or two before. Set the oven to 400 degrees, and then cut off the top of the garlic head.
- Lay the garlic cut side up on a sheet of foil wrap. Drizzle with a bit of olive oil and season with salt and pepper.
- Then wrap up the head of garlic and roast until it’s soft and golden brown, about 40-60 minutes. Then, squeeze out and use up.
- Once the garlic is roasted, wash and peel your potatoes. Then cut them all relatively the same size. I usually cut each potato into 8 pieces.
- Add to a large pot of salted water and bring to a boil, then gently boil for 15-20 minutes, until a knife easily slices the potato.
- Drain and rinse – pat dry with a clean dish towel and pass a few pieces at a time through the ricer before it lands back in the clean pot.
- Then, add the butter, milk and salt (pepper, too if you wish). Mix well and let sit in the warm pot until you’re ready to serve.
- Once you’re ready, dish out the potatoes into a serving platter, top with the roasted garlic and chopped up green onions. Then, eat up!
