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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 671.9
  • Total Fat: 50.3 g
  • Cholesterol: 62.1 mg
  • Sodium: 1,755.2 mg
  • Total Carbs: 57.4 g
  • Dietary Fiber: 6.2 g
  • Protein: 9.6 g

View full nutritional breakdown of MASHED POTATO WITH ROASTED GARLIC calories by ingredient
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MASHED POTATO WITH ROASTED GARLIC

Submitted by: N2TROUBLE

Introduction

If yer gonna cheat on the holidays - why not do it with real Mashed Potatoes instead of the peacan pie?? As your guests listen to the recipe and t hink you're crazy you'll just smile ... then they'll taste it and beg you for the recipe!
This is time consuming but real easy to make!
If yer gonna cheat on the holidays - why not do it with real Mashed Potatoes instead of the peacan pie?? As your guests listen to the recipe and t hink you're crazy you'll just smile ... then they'll taste it and beg you for the recipe!
This is time consuming but real easy to make!

Number of Servings: 8

Ingredients

    For the Garlic Paste:
    1 lb whole garlic (about 7 bulbs)
    1/2 C pure olive oil
    Gray sea salt
    freshly ground pepper

    4 lbs Yukon Gold potatoes
    2 sticks unsalted butter, at room temperature
    1 Tbsp garlic paste
    1/2 C extra-virgin olive oil
    Gray Sea salt
    freshly ground pepper

Directions

Start with the roasted garlic: Preheat the oven to 350 degrees F.
Peel outermost layers of skin off garlic. Cut off the top 1/3 of the heads to open the cloves. Heat olive oil in a large oven-safe sauté pan over med heat. Add garlic, cut sides up, and sauté for about 10 minutes. Season with salt and pepper. Transfer pan to the oven and roast for 15 minutes. Remove from heat and let cool.
Pop garlic cloves from their skins and place cloves in a blender. Puree until smooth; you should have a paste-like consistency.

For the potatoes: Cube the potatoes and boil with salted water until tender, about 10 minutes. Drain well, and remove skins. Alternatively, smash the potatoes with a large fork or potato masher. Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown. Add the garlic paste and cook quickly. Season, to taste, with salt and pepper, and bring to a boil. Reduce the heat to low and fold in potatoes with a wooded spoon or large whisk. Add the remaining butter by tablespoons, stirring after each addition. Stir in the extra-virgin olive oil. Season with salt and pepper, to taste, and serve.

Number of Servings: 8

Recipe submitted by SparkPeople user N2TROUBLE.






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