Joes Roasted Garlic Mashed Potatoes Recipes

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.

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.

Steps:

• Preheat oven to 400 degrees F.
• Expose the cloves of garlic head by slicing off the top 1/2 inch.
• Place them in a small baking dish, and drizzle with olive oil.
• Cover tightly with aluminum foil and bake about 55 minutes, or until very tender when pierced with a small knife.
• Remove from oven, uncover, and allow to cool.
• Break apart the garlic heads.
• Squeeze each garlic clove into a small bowl and mash with a fork until almost smooth. You should end up with about 1/3 cup. Reserve any olive oil remaining in the baking dish.
• Pour 1-inch of water into a large pot and bring to a boil.
• Place the potatoes into a collapsible steamer basket and set the basket over the boiling water. (Do not allow the water to touch the bottom of the steamer basket). Cover and steam about 15 minutes, or until the potatoes are tender when pierced with a small knife. Transfer potatoes to a bowl.
• Empty the pot and wipe dry.
• Return the potatoes to the warm pot.
• Add the butter and 4 tablespoons of the roasted garlic and mash well with a potato masher.
• Add the 6 tablespoons milk, 1 teaspoon kosher salt, and 1/2 teaspoon pepper.
• Continue to mash, adding more milk, 1 tablespoon at a time, in order to reach the desired consistency.
• Taste and add more of the roasted garlic, if desired.
• Serve at once, drizzled with the reserved garlic oil.

Steps:

• Preheat oven to 400ºF.
• Cut top 1/4-inch 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.
• 3In a 4-quart saucepan cover potatoes (unpeeled) 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.

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.