INSTRUCTIONS: Yukon gold potatoes taste richer and whip up creamier than russets, but you can use either variety.
1. Preheat oven to 350 degrees.
2. Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350 degrees for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
3. Place potato and onion in a saucepan; cover with water, and bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid. Combine garlic, potato mixture, 1/4 cup cooking liquid, and remaining ingredients; mash with a potato masher. Yield: 8 servings (serving size: 1/2 cup).
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sounds good, will definitely try this one. i was buying garlic mashed potatoes from the store and they stopped selling it so this will be my substitute where i can make myself which will probably be cheaper
Incredible! I buy Elephant Garlic. The cloves are huge & it's easy to remove the 'butter'. I roast them, in a terracotta garlic roaster, found at a yard sale, puree the butter in olive oil & store the cream, in a jar, in the frig. Mix again after chilled. Yulon Gold+ Klondike Rose are best. So yummy
I've made this in the past (probably from Cooking Light), and it's sooo good. A few tips...use a cooking spray on the foil when you wrap the garlic and make extra garlic when roasting the heads for this recipe. The roasted garlic is a great spread for bread and you can freeze it in a plastic bag.