Best 20 Garlic Roasted Mashed Potatoes Recipes

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Indulge in the ultimate comfort food experience with ourGarlic Roasted Mashed Potatoes, a culinary masterpiece that elevates the classic dish to new heights. These pillowy-soft mashed potatoes boast a symphony of flavors, starting with the aromatic roasted garlic that infuses every bite with its savory goodness. The addition of tangy sour cream, creamy butter, and freshly chopped parsley creates a harmonious balance of flavors, while the sprinkle of grated Parmesan cheese adds a touch of nutty richness. Whether you're preparing a hearty family meal or a special occasion feast, these Garlic Roasted Mashed Potatoes will steal the show and leave your taste buds craving more.

This ultimate guide to Garlic Roasted Mashed Potatoes includes three variations to suit your preferences:

1. **Classic Garlic Roasted Mashed Potatoes:** Experience the timeless perfection of this classic recipe, where roasted garlic blends seamlessly with creamy mashed potatoes, creating a comforting and familiar dish that warms the soul.

2. **Cheesy Garlic Roasted Mashed Potatoes:** For those who love a cheesy indulgence, this variation takes the classic recipe to new heights. A generous amount of shredded cheddar cheese is folded into the mashed potatoes, resulting in a gooey, cheesy delight that will satisfy even the most discerning palate.

3. **Loaded Garlic Roasted Mashed Potatoes:** This fully loaded version is a feast in every bite. Along with roasted garlic and cheese, it's packed with crumbled bacon, crispy onion straws, and chives. Prepare to impress your guests with this over-the-top mashed potato extravaganza.

No matter which variation you choose, these Garlic Roasted Mashed Potatoes are sure to become a staple in your culinary repertoire. Their versatility makes them the perfect accompaniment to a wide range of main courses, from roasted chicken and grilled steak to hearty stews and braised short ribs. Dive into the world of mashed potato bliss and let your taste buds embark on a delightful journey.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED GARLIC MASHED POTATOES



Roasted Garlic Mashed Potatoes image

Russet potatoes are blended with roasted garlic, butter and milk. This recipe is a standard.

Provided by Kathleen Burton

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 1h10m

Yield 8

Number Of Ingredients 6

1 medium head garlic
1 tablespoon olive oil
2 pounds russet potatoes, peeled and quartered
4 tablespoons butter, softened
½ cup milk
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour.
  • Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.
  • Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend potatoes with an electric mixer until desired consistency is achieved.

Nutrition Facts : Calories 171.7 calories, Carbohydrate 23.5 g, Cholesterol 16.5 mg, Fat 7.9 g, Fiber 2.2 g, Protein 2.8 g, SaturatedFat 4.1 g, Sodium 294.5 mg, Sugar 1.7 g

ROASTED GARLIC MASHED POTATOES



Roasted Garlic Mashed Potatoes image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 1h

Yield 3 to 4 servings

Number Of Ingredients 6

1 head garlic
Olive oil
2 pounds red potatoes, washed well and quartered
Salt and freshly ground black pepper
5 tablespoons butter
3/4 cup heavy cream

Steps:

  • Preheat oven to 425 degrees F.
  • Slice off the very top of the garlic head. Drizzle head with olive oil and wrap in foil. Place on a sheet tray and bake until tender and fragrant, roughly 35 minutes. Remove from the oven and let cool. Remove the cloves and mash with a wooden spoon.
  • Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil. Cook until fork tender and drain. Mash the potatoes until smooth.
  • Meanwhile heat butter and cream until butter melts. Add the roasted garlic and potatoes and mash all together.
  • Taste and season with salt and pepper. Serve immediately.

JOE'S ROASTED GARLIC MASHED POTATOES



Joe's Roasted Garlic Mashed Potatoes image

Categories     Cheese     Dairy     Garlic     Potato     Side     Kid-Friendly     Winter     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 4 to 6

Number Of Ingredients 9

1 garlic head, unpeeled
2 1/2 pounds red potatoes (about 16 medium)
2 tablespoons unsalted butter, softened
1/4 cup sour cream
1/4 cup buttermilk
1 tablespoon chopped fresh chives
2 tablespoons olive oil
1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
a pinch freshly ground white pepper, or to taste

Steps:

  • Preheat oven to 400°F.
  • Cut top 1/4 inch off garlic head and wrap head in foil. Roast garlic 40 to 50 minutes, or until very soft, and cool. Squeeze roasted garlic from head and reserve.
  • In a 4-quart saucepan cover potatoes with water by 2 inches and simmer until very tender, about 30 minutes. Drain potatoes in a colander (do not peel). Transfer potatoes while still hot to a large bowl and add butter. With an electric mixer on low speed mash slightly. Beat in sour cream, buttermilk, chives, and oil until combined well. Add Parmesan, reserved garlic, pepper, and salt to taste, beating until smooth.

ROASTED GARLIC PARMESAN MASHED POTATOES



Roasted Garlic Parmesan Mashed Potatoes image

It is the sweetness of the roasted garlic that makes these mashed potatoes so delicious.

Provided by Angel

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 1h15m

Yield 8

Number Of Ingredients 8

6 cloves garlic, peeled
¼ cup olive oil
7 baking potatoes, peeled and cubed
½ cup milk
¼ cup grated Parmesan cheese
2 tablespoons butter
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place garlic cloves in a small baking dish. Drizzle with olive oil, cover, and bake 45 minutes, or until golden brown.
  • Bring a large pot of lightly salted water to boil. Add potatoes, and cook until tender but firm. Drain, and transfer to a large mixing bowl.
  • Place roasted garlic, milk, Parmesan cheese, and butter into the bowl with the potatoes. Season with salt and pepper. Beat to desired consistency with an electric mixer.

Nutrition Facts : Calories 250.6 calories, Carbohydrate 34.2 g, Cholesterol 11.1 mg, Fat 10.8 g, Fiber 4.2 g, Protein 5.4 g, SaturatedFat 3.4 g, Sodium 222 mg, Sugar 2.2 g

ROASTED GARLIC MASHED POTATOES - THE BEST YOU'VE EVER HAD



Roasted Garlic Mashed Potatoes - the Best You've Ever Had image

Make and share this Roasted Garlic Mashed Potatoes - the Best You've Ever Had recipe from Food.com.

Provided by Mimi Bobeck

Categories     Potato

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

2 lbs potatoes
1 head garlic
1 tablespoon olive oil
1/4 cup sour cream
4 tablespoons butter
milk or cream, if needed
salt
white pepper

Steps:

  • Separate head of garlic into individual cloves.
  • Toss in olive oil and wrap tightly in small piece of aluminum foil.
  • Bake in 350°F (180°C) oven for 45 minutes.
  • When the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves.
  • Mash the roasted garlic with a fork, or force through a fine strainer.
  • If you use a ricer as recommended below, simply rice the garlic along with the potatoes.
  • Peel and boil potatoes in salted water until tender.
  • Force the cooked potatoes through a ricer (recommended) or mash by your usual method.
  • Put the riced potatoes, garlic, sour cream, butter, and salt and white pepper in a mixer bowl, and whip at medium speed until smooth.
  • Add cream or milk to adjust consistency.

EASY ROASTED GARLIC MASHED POTATOES



Easy Roasted Garlic Mashed Potatoes image

The Yukon Golds give this dish a rich, buttery color and a hearty texture. It's sure to be a hit! -Marilyn Geary-Symons, Portland, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 7

1 whole garlic bulb
1 teaspoon olive oil
2-1/2 pounds Yukon Gold potatoes, peeled and quartered
2 cups chicken broth, divided
1/4 cup butter, softened
1/4 teaspoon pepper
1/8 teaspoon salt

Steps:

  • Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off bulb; brush with oil. Wrap in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes., Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Place 1 cup broth in a blender. Squeeze softened garlic into blender; cover and process until blended. Drain potatoes; place in a large bowl. Add the butter, pepper, salt, garlic mixture and remaining broth; beat until smooth.

Nutrition Facts : Calories 147 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 327mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

MASHED POTATOES WITH ROASTED GARLIC AND MASCARPONE CHEESE



Mashed Potatoes with Roasted Garlic and Mascarpone Cheese image

Provided by Bobby Flay

Categories     side-dish

Time 45m

Number Of Ingredients 7

3 pounds Idaho potatoes, peeled and cut into large dice
Kosher salt
1 1/2 cups whole milk
6 cloves roasted garlic cloves, pureed
1/2 stick unsalted butter
8 ounces mascarpone cheese
Freshly ground black pepper

Steps:

  • Place potatoes in a large saucepan, add cold water just to cover and 1 tablespoon of salt. Bring to a boil over high heat and cook until tender. Drain well and run through a food mill set over a large bowl.
  • While the potatoes are cooking, combine the milk, garlic puree and butter in a small saucepan and bring to a simmer over low heat. Stir the milk mixture into the potatoes until combined. Fold in the mascarpone and season well with salt and pepper. Keep warm over in a bain marie or double boiler until serving.

BLUE POTATOES MASHED WITH ROASTED GARLIC



Blue Potatoes Mashed with Roasted Garlic image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 6

3 pounds blue potatoes
2 1/2 ounces roasted garlic
2 ounces sour cream
1/2 ounce butter
1 ounce Parmesan, grated
Salt and pepper

Steps:

  • Peel and cut the potatoes into cubes. Boil them in salted water for approximately 15 minutes or fork tender. Once potatoes have cooked, drain the water.
  • In a large bowl add the garlic, sour cream, butter, and Parmesan to the potatoes, and mash until desired consistency. Add salt and pepper to taste.
  • To serve, add as a side to any dish.

VEGAN ROASTED-GARLIC MASHED POTATOES



Vegan Roasted-Garlic Mashed Potatoes image

Yellow-fleshed potatoes, like Yukon gold, are dense, creamy and moderately starchy, making them perfect for mashed potatoes-especially these vegan spuds, which have no dairy and are low in calories and fat.

Provided by Food Network Kitchen

Time 1h5m

Yield 4 servings

Number Of Ingredients 6

4 large cloves garlic, peeled
3 teaspoons extra-virgin olive oil
2 pounds Yukon gold potatoes, unpeeled, cut into 3/4-inch cubes (about 4 potatoes)
1 cup plain unsweetened almond or other plant-based milk, warm, plus more if needed
Kosher salt
2 tablespoons minced chives (about 1/4 a small bunch), plus more for garnish

Steps:

  • Preheat the oven to 350 degrees F. Place the garlic on a piece of foil, drizzle with 1 teaspoon of the oil, wrap and roast until very tender, about 20 minutes.
  • Meanwhile, put the potatoes in a large saucepan, cover by 1 inch with cold water and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are very tender, about 20 minutes. Strain and return the potatoes to the saucepan.
  • Add the roasted garlic with any juice that has collected, almond milk, remaining 2 teaspoons of oil and 1 1/4 teaspoons salt to the potatoes. Mash with a potato masher until smooth or to the desired consistency, adding additional almond milk if necessary. Stir in the chives and add salt to taste. Transfer the potatoes to a serving bowl, garnish with additional chives and serve.

Nutrition Facts : Calories 200 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Sodium 670 milligrams, Carbohydrate 39 grams, Fiber 4 grams, Protein 5 grams, Sugar 4 grams

ROSEMARY , ROASTED GARLIC, CHEESE, MASHED POTATOES



Rosemary , Roasted Garlic, Cheese, Mashed Potatoes image

Make and share this Rosemary , Roasted Garlic, Cheese, Mashed Potatoes recipe from Food.com.

Provided by Rita1652

Categories     Potato

Time 30m

Yield 10 serving(s)

Number Of Ingredients 10

8 -16 garlic cloves
3 tablespoons olive oil
5 lbs baking potatoes, peeled and cubed
1/2 cup milk
1/4 cup butter
1 sprig fresh rosemary
1/2 cup grated parmesan cheese
salt
pepper (lots of pepper!)
1 sprig fresh rosemary, some minced to toss in and garnish

Steps:

  • Place garlic in small ovenproof bowl, and drizzle with olive oil.
  • Roast for 30 minutes, or until very soft.
  • Cool and peel the garlic, and reserve the oil.
  • Boil potatoes and rosemary in a large pot of salted water until tender, about 20 minutes.
  • Drain, reserving 1 cup liquid.
  • Discard the cooked rosmary.
  • Place potatoes in a large bowl with milk, butter, garlic, and reserved olive oil.
  • Mash to desired consistency, adding reserved cooking liquid as needed.
  • Mix in 1/2 cup cheese.
  • Season with minced fresh rosemary, salt and pepper all to taste.
  • Garnish with fresh rosemary.

Nutrition Facts : Calories 306.9, Fat 10.8, SaturatedFat 4.7, Cholesterol 18.3, Sodium 124.7, Carbohydrate 47.3, Fiber 4.1, Sugar 2, Protein 6.8

ROASTED CHICKEN WITH FRESH GARLIC AND SPINACH STUFFED UNDER THE SKIN AND WILD MUSHROOM MASHED POTATOES



Roasted Chicken with Fresh Garlic and Spinach Stuffed Under the Skin and Wild Mushroom Mashed Potatoes image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 19

1/2 cup ground cumin
1/2 cup ground fennel
1/4 cup ground coriander
1/2 cup ground anise
1 tablespoon onion powder
1 tablespoon garlic powder
2 tablespoons salt
2 tablespoons white pepper
1 teaspoon olive oil
2 tablespoons sliced garlic
1 pound cleaned spinach
1 whole chicken
1 teaspoon kosher salt
1 teaspoon fresh black pepper
1 pound cooked potatoes dry and mashed
1 cup milk, heated
2 teaspoons whole butter
1 cup lightly cooked assorted wild mushrooms in a little whole butter and shallots, include shiitake, morels
2 tablespoons rich demi-glace

Steps:

  • Mix thoroughly and reserve for seasoning the chicken.
  • Preheat oven to 340 degrees. Brown off the garlic lightly in olive oil and place to the side. Then saute your spinach quickly until starts to wilt. Remove from the flame and add to lightly browned garlic. Chill. Slide your fingers in between the skin and the breast meat of the chicken. Neatly slide your spinach and garlic mixture in between the skin and the breast meat. Truss your chicken and lightly sprinkle some of your herb mixture over the top of chicken and rub with olive oil. Bake in a pre-heated 340 degree oven for about 45 minutes.
  • While the potatoes are still warm add your heated milk, butter, mushrooms, and demi-glace. Mix thoroughly until incorporated.

SOUR CREAM MASHED POTATOES WITH ROASTED GARLIC, DIJON MUSTARD AND BACON



Sour Cream Mashed Potatoes With Roasted Garlic, Dijon Mustard and Bacon image

Provided by Food Network Kitchen

Time 50m

Number Of Ingredients 8

2 pounds whole russet or Yukon gold potatoes
Kosher salt
1 stick softened butter or 1/2 cup extra-virgin olive oil
1 1/2 cups sour cream
Freshly ground pepper
4 heads garlic
2 tablespoons dijon mustard
1/2 pound bacon, cooked and crumbled

Steps:

  • Put the potatoes in a saucepan; cover with cold water and add 2 tablespoons kosher salt. Bring to a simmer over medium-low to medium heat and cook, uncovered, until tender, about 45 minutes. Drain the potatoes and let sit until just cool enough to handle, then peel and transfer to a bowl.
  • Add the butter to the potatoes. Add the sour cream, 2 teaspoons kosher salt, and pepper to taste; mash with a potato masher or fork.
  • Halve the garlic heads crosswise, put them on a sheet of foil and drizzle with olive oil; wrap and roast at 350 degrees F, 1 hour. Squeeze out the cloves; mash and stir into the potatoes. Fold in the mustard. Spoon the mashed potatoes into a serving dish and sprinkle with the bacon.

ROASTED GARLIC MASHED SWEET POTATOES



Roasted Garlic Mashed Sweet Potatoes image

Make and share this Roasted Garlic Mashed Sweet Potatoes recipe from Food.com.

Provided by Lavender Lynn

Categories     Mashed Potatoes

Time 1h

Yield 6 serving(s)

Number Of Ingredients 6

1 head garlic
olive oil
5 large sweet potatoes (Light yellow ones, not the orange yams)
6 tablespoons butter
1/2 cup whipping cream
salt and white pepper

Steps:

  • Cut the top off unpeeled garlic head. Drizzle with olive oil, place in baking pan & bake & 250 degrees for 30 - 40 minutes.
  • Bake the potatoes at 400 degrees for 1 hour or until tender.
  • Cut potatoes in half, scoop into saucepan and mash.
  • Squeeze roasted garlic into the mashed potatoes.
  • Add butter, mash while adding cream a little at a time. Add salt & pepper to taste.

WASABI AND ROASTED GARLIC MASHED POTATOES



Wasabi and Roasted Garlic Mashed Potatoes image

Provided by Guy Fieri

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 8

1 head garlic, whole
1 teaspoon olive oil
2 1/2 pounds waxy potatoes, such as red bliss, quartered
4 teaspoons wasabi powder
1/2 to 1 teaspoon water
1 cup unsalted butter, room temperature
1/2 cup heavy cream, plus more if needed
Kosher salt and freshly cracked black pepper

Steps:

  • Preheat the oven to 425 degrees F.
  • Trim off the top 1/2-inch of the garlic bulb with a sharp knife to expose some of the clove ends. Drizzle with olive oil, wrap loosely in aluminum foil, and place on a small baking sheet. Roast until the bulb is soft and fragrant, 45 to 55 minutes. Squeeze the cloves from the skins and set aside in a small bowl until ready to use.
  • Place the potatoes in a large stockpot and cover with cold water. Bring to a boil over high heat and simmer until a fork inserted into a potato releases easily, about 20 minutes.
  • In a small glass bowl, mix the wasabi powder with 1/2 teaspoon of water to start, adding any additional water by drops until a thick paste is created. Cover with plastic wrap and set aside to bloom, at least 5 minutes.
  • Drain water from the potatoes and return the potatoes to the pot, allowing excess water to evaporate. In a small saucepan or in the microwave, warm the butter and heavy cream. Add the mixture to the potatoes, along with the wasabi and roasted garlic cloves, and mash until smooth and fluffy. Adjust seasoning with additional salt and pepper, if needed.
  • Serve warm.

JALAPENO & ROASTED GARLIC CHEDDAR MASHED POTATOES



Jalapeno & Roasted Garlic Cheddar Mashed Potatoes image

Very savory and creamy potatoes. It's quick and easy, not a lot of ingredients. I wanted to make mashed potatoes and kept digging out new stuff from the fridge that I thought would taste good with potatoes. Impress with these comforting mashed potatoes.

Provided by d.chojnacki

Categories     Potato

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 14

4 -5 medium size red potatoes, quartered
1 small onion, finely chopped
3 slices bacon, bite size pieces
5 -6 roasted garlic cloves, minced (roast in oven on 450 for approx. 30 min.)
1 jalapeno, finely chopped (seeds and ribs included)
1/2 cup 2% low-fat milk
1/4 cup butter
1 tablespoon butter
6 ounces sharp cheddar cheese, shredded
salt and pepper, to taste
1 teaspoon dried oregano
1 teaspoon garlic powder
canola oil
extra virgin olive oil

Steps:

  • Place garlic in foil and wrap tight. Place in 450 degree oven and roast 30 minutes. Remove and let cool.
  • Place the potatoes in a medium saucepan and cover with cold water and liberally add salt. Set heat to high and let potatoes come to a boil for about 15 minutes until fork tender.
  • Meanwhile, in a medium size pan add chopped bacon and drizzle a tablespoon of canola oil on top to separate bacon. Fry until crisp and remove from pan. Place on paper towel to drain fat.
  • Turn heat to medium low, add butter and extra virgin olive oil and add the onion. Season with salt, pepper, oregano, and garlic powder. Cook for 7-8 minutes then add the jalapeno and roasted garlic. Cook until onions are sweet, not caramelized. Should only take 15 minutes total. Set aside.
  • Drain the potatoes and return to pan. Add a little more salt and a generous portion of pepper. Add the butter and warm milk *microwave for 30-45 seconds until warm*. Mash with potato masher.
  • When the potatoes are smooth add the onion, jalapeno, and garlic mixture. Mix together bacon then add the cheese until melted.
  • Make any other adjustments with seasonings to your liking!
  • Enjoy!

Nutrition Facts : Calories 1124.2, Fat 74.2, SaturatedFat 42.2, Cholesterol 193.6, Sodium 1069.1, Carbohydrate 79.7, Fiber 8.4, Sugar 10, Protein 36.7

SAUTE CHICKEN BREAST AND VEGETABLES WITH MANGO CHUTNEY AND ROASTED GARLIC MASHED POTATOES



Saute Chicken Breast and Vegetables with Mango Chutney and Roasted Garlic Mashed Potatoes image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 1 serving

Number Of Ingredients 28

1 tablespoon butter
4 ounces boneless, skinless chicken breast
2 ounces flour
Salt and freshly ground black pepper
4 ounces boneless chicken legs and thighs
1 tablespoon fresh chopped herb mixture, rosemary, sage, thyme
Sauteed Vegetables, recipe follows
Roasted Garlic Mashed Potatoes, recipe follows
Mango Chutney, recipe follows
1/4 head fennel, cored, peeled, to remove tough strings, and sliced thinly
2 stalks asparagus, snapped where tender, peeled, and cut into 2-inch lengths
1/4 rutabaga, cut into 1-inch pieces and tourneed (football shaped)
1 tablespoon olive oil
Salt and freshly ground black pepper
1 (5-ounce) baking potato, like russet, peeled and diced
1 ounce roasted garlic
Salt and freshly ground black pepper
1 ounce heavy cream
1 tablespoon finely diced shallots
1 tablespoon olive oil
4 ounces fresh mango, diced
1 ounce water
2 tablespoons cider vinegar
2 tablespoons raisins
1 tablespoon Dijon mustard
Salt and freshly ground black pepper
1 tablespoon corn syrup
1 tablespoon brown sugar

Steps:

  • Preheat oven to 350 degrees F.
  • In saute pan over medium heat, add the butter and melt. Dredge the chicken breast in flour and place in the pan, skin side down, and saute until golden brown, about 4 to 6 minutes. Then flip and sprinkle with seasoning salt and roast in the oven until cooked through. The internal temperature should be 160 degrees F on an instant-read thermometer.
  • Pound thigh and leg portions to 1/4 inch thick and sprinkle with herbs and seasoning salt. Roll up and place in a smoker until a medium dark smoke color is obtained, about 10 minutes. Finish in the oven as necessary. The internal temperature should be 160 degrees F on an instant-read thermometer.
  • Serve with Sauteed Vegetables, Roasted Garlic Mashed Potatoes, and Mango Chutney.
  • Blanch all of the vegetables separately in boiling, salted water until crisp-tender. Remove and shock in an ice bath. Drain and set aside.
  • Just before you are ready to serve, heat a large saute pan over medium-high heat. Add the olive oil and heat. When the oil is hot, add the vegetables and saute until heated through.
  • In large pot, boil the potatoes until tender. Drain well.
  • In mixing bowl, combine all ingredients until blended well. Pipe decoratively from a pastry bag or dollop with a large spoon.
  • Saute the shallots in olive oil until translucent. Add the mango, water, and vinegar. Cook for 30 seconds on high heat and add remaining ingredients. Remove from the heat. Serve at room temperature.

ROASTED GARLIC MASHED FAUX POTATOES - LOW CARB!!!



Roasted Garlic Mashed Faux Potatoes - Low Carb!!! image

Ok, on Low Carb diets we use cauliflower as a substitute for potatoes. This particular recipe is a re-write of my Garlic mashed potato recipe. I just removed the exact same amount of potato and replaced it with the same exact amount of frozen cauliflower. Not only did I find THIS recipe much easier than using real potatoes, it tastes 10 times better and is LOADED with Vitamins! I'm forever giving this recipe out. I WILL be posting a recipe for "Low Carb, Low Fat Shepherd's Pie" soon, and I always use THIS recipe for the "Mash" potatoes you cover the Shepherd's pie with. I ask that you all please make THIS recipe for mashed potato when making my Low-carb recipe for Shepard's Pie for maximum benefits. This makes 12 SMALL servings or 6 larger ones (or 1 gluttony) Thank you!

Provided by BBCFan

Categories     One Dish Meal

Time 55m

Yield 12 serving(s)

Number Of Ingredients 12

2 lbs frozen cauliflower (2 one pound bags, you can even mix it up a bit for fun and get 1 bag just cauliflower and the other )
1 head garlic
1 tablespoon olive oil
1 (14 ounce) box of classic Philadelphia Cream Cheese (you can use 1/2 as much if you want to cut back on fat, but it will impact the recipe)
1/4 cup sour cream
4 tablespoons butter
milk or cream, if needed
salt
white pepper
chives (fresh or dried)
onion powder
garlic powder (totally optional, this is for garlic-holics)

Steps:

  • Steam the frozen cauliflower (all 2 pounds of it) until it's ready.
  • Separate head of garlic into individual cloves.
  • Toss in olive oil and wrap tightly in small piece of aluminum foil.
  • Bake in 350°F (180°C) oven for 45 minutes.
  • When the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves.
  • Mash the roasted garlic with a fork.
  • .
  • Place the cooked cauliflower into a food processor/Cuisinart along with the garlic, sour cream, cream cheese, butter, and salt and white pepper in a mixer bowl, and whip at medium speed until smooth and all the spices are blended.
  • OPTIONAL: Add cream or milk to adjust consistency. Note: If you are going to be using this as a topping for the Shepherd's Pie, you will want to keep it thick. If it's a side dish and you want it a bit thinner - go for it.
  • Enjoy, and tell me how you liked it!

ROASTED GARLIC AND JALAPENO MASHED POTATOES



Roasted Garlic And Jalapeno Mashed Potatoes image

Provided by Molly O'Neill

Categories     side dish

Time 20m

Yield Four servings

Number Of Ingredients 8

2 large baking potatoes
6 tablespoons plain nonfat yogurt
6 tablespoons lowfat milk
10 cloves roasted garlic, peeled
1 jalapeno pepper, stemmed, seeded and minced
Pinch of cayenne
1/2 teaspoon salt, plus more to taste
Freshly ground pepper to taste

Steps:

  • Peel the potatoes and cut them into 1-inch cubes. Place in a medium-size saucepan, cover with water and bring to a boil over medium heat. Reduce the heat and simmer until tender, about 12 minutes. Drain and pass the potatoes through a ricer into a medium-size bowl.
  • Stir the yogurt and milk into the hot potatoes. Add the roasted garlic, jalapeno, cayenne, salt and pepper and mix well. Divide among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 0 grams, Carbohydrate 39 grams, Fat 1 gram, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 329 milligrams, Sugar 4 grams

ROASTED GARLIC VELVET MASHED POTATOES



Roasted Garlic Velvet Mashed Potatoes image

Though they are such a simple thing to prepare, potatoes can be mashed in an infinite amount of ways. This is my favorite; these smooth and fluffy mashed potatoes are perfect alongside your Thanksgiving turkey or your Christmas ham. I enjoy them especially with fried chicken. They're sure to be a hit!

Provided by Waylando

Categories     European

Time 50m

Yield 1 quart, 6-8 serving(s)

Number Of Ingredients 8

1 head garlic
1 tablespoon olive oil
2 lbs yukon gold potatoes
5 tablespoons butter
1 cup half-and-half
1 cup buttermilk
salt and pepper
chives

Steps:

  • Set oven to 400°F.
  • Slice off top of garlic head, barely cutting of the top of each clove.
  • Take a piece of aluminum foil and scrunch it into a "snake." Wrap this around the side of the garlic head.
  • Brush the top of the garlic head with the oil, roast in oven until top of cloves are golden brown and the cloves look to have separated from the side walls of the head, about 1 hour.
  • Meanwhile, wash and Peel the potatoes. Split in half, then cut half into four similarly sized pieces.
  • Place potatoes in a large, deep pot. Add enough water to come one inch over the potatoes. Cover, and bring to a boil over high heat. Keep and eye on the pot, so as to prevent boil-overs.
  • Boil until a paring knife can easily stab through a potato piece. When appropriate doneness is reached, drain and pour into the workbowl of a stand mixer (or keep in the pot and use a hand mixer.)
  • Whip the potatoes alone on high speed until thy are all broken down. Add the butter, continue to whip for 1-2 more minutes. It is important that the butter be added first - this will help to keep the starches in the potato from becoming gummy or gluey.
  • Slowly add the Buttermilk while the mixer is going. Slowly add the half-and-half, stopping periodically to see if he potatoes actually need the extra moisture. They may need more or less than perscribed, it is really a matter of personal preference.
  • Squeeze the roasted garlic cloves into the mashed potatoes, add the salt and pepper to taste. Mix thoroughly.
  • Garnish with snipped chives.

ROASTED GARLIC MASHED POTATOES



Roasted Garlic Mashed Potatoes image

Categories     Dairy     Garlic     Potato     Side     Roast     Thanksgiving     Vegetarian     Fall     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 5

1 large head garlic
1 teaspoon olive oil
2 1/2 pounds russet potatoes, peeled, cut into 1/2-inch pieces
2/3 cup half and half
5 tablespoons butter, cut into 5 pieces

Steps:

  • Preheat oven to 400°F. Place garlic on large square of foil. Drizzle with oil. Wrap foil around garlic to enclose. Bake garlic until soft, about 40 minutes. Cool garlic. Separate cloves. Press garlic cloves between fingertips to release from skins.
  • Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain; return potatoes to same pot. Add garlic and mash together.
  • Bring half and half to simmer in small saucepan. Add half and half and butter to potatoes; stir to blend. Season with salt and pepper.

Tips:

  • Choose the Right Potatoes: Use starchy potatoes like Russet or Yukon Gold for a creamy and fluffy texture.
  • Roast the Garlic: Roasting garlic enhances its flavor and adds a delicious depth to the mashed potatoes.
  • Use Fresh Herbs: Incorporate fresh herbs like parsley, chives, or rosemary for an extra layer of flavor.
  • Don't Overcook the Potatoes: Overcooked potatoes will become gluey. Cook them just until tender.
  • Mash Thoroughly: Use a potato ricer or masher to achieve a smooth and lump-free consistency.
  • Add Seasonings Gradually: Season the potatoes with salt, pepper, and garlic powder to taste. Avoid over-seasoning.
  • Use High-Quality Butter: Real butter adds richness and creaminess. Opt for unsalted butter to control the saltiness.
  • Serve Immediately: Mashed potatoes are best enjoyed fresh. Leftovers can be refrigerated or frozen for later use.

Conclusion:

Garlic roasted mashed potatoes are an easy yet flavorful side dish that complements a variety of main courses. Whether you're preparing a holiday feast or a weeknight dinner, these mashed potatoes will impress your family and friends. Experiment with different herbs and seasonings to create unique flavor variations. Enjoy the creamy texture, roasted garlic aroma, and comforting warmth of this classic dish.

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