Friday, April 16, 2010

Roasted Garlic Mashed Potatoes

These are the best mashed potatoes, aside from the ones at Carrabba's, of course. This recipe makes a ton. I usually half it.Roasted Garlic Mashed Potatoes

From: The Pioneer Woman

5 lbs. potatoes, peeled and rinsed
1 1/2 sticks butter, softened
1 pkg. cream cheese, softened
1/2 cup 1/2 & 1/2 or heavy cream (or milk if your a wuss)
3-5 heads of garlic
olive oil
kosher salt

Preheat oven to 375 degrees. Roast garlic by drizzling 1-2 Tbs. of olive oil in the bottom of a pie plate, turn to coat the bottom. Cut the tops off of the garlic to expose the cloves. Place in the pie plate. Drizzle olive oil over the tops of the cloves. Coat well so that they don't burn. Sprinkle clvoes with kosher salt and freshly ground black pepper. Cover with foil and put in over for 45-60 minutes. Squeeze cloves out of papery skins.

Cut the potatoes into pieves and cook in boiled water until fork tender. Drain the water and return the potatoes to the pot. Mash the potatoes over low heat until lost of the steam escapes. Next, mash in the softened butter, cream cheese, cream and salt and pepper to taste. Dump in 3-5 heads of the roasted garlic, mash into the potatoes and check seasonings. (I like to mash up the cloves of garlic on a plate with a fork before dumping it in. It helps you not to get chunks of garlic.)

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