Roasted Garlic Mashed Potatoes Lower Healthier Fat Recipes

ROASTED GARLIC MASHED POTATOES

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.

VEGAN ROASTED-GARLIC MASHED POTATOES

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.

ROASTED GARLIC MASHED POTATOES LOWER HEALTHIER FAT

Steps:

• Add potatoes to water and bring to a boil add salt to taste and boil for about 20 minutes till tender.
• Drain potatoes into a strainer.
• Return pot to low heat, adding milk, and oil just to warm.
• Meanwhile rice the roasted garlic first then the potatoes into a large bowl.
• Top with fresh cracked black pepper, fresh cracked salt, milk, mayo and oil. Stir to blend all ingredients together till creamy and tasty! Go ahead taste it! Go ahead have an other taste. If wanted add additional salt and pepper.

ROASTED-GARLIC MASHED POTATOES

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.

CREAMY ROASTED GARLIC MASHED POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place garlic cloves in aluminum foil and drizzle with olive oil.
• Roast in the preheated oven until very soft, about 25 minutes.
• Meanwhile, place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Mix potatoes, half-and-half, and melted butter until well combined. Add cream cheese, sour cream, and roasted garlic; mix with a hand mixer until well blended. Season with salt and pepper.

HEALTHY GARLIC MASHED POTATOES

Steps:

• Peel potatoes and cut in half. Place in large stovetop pot with 4 whole garlic cloves. Cover with cold water and bring to a boil. Reduce heat to a gentle boil and cook until potatoes are tender.
• When potatoes are tender, drain and mash along with garlic cloves using a potato masher or electric beaters.
• Stir butter or olive oil, sage, salt, pepper and sour cream or buttermilk into the remaining potatoes and return to low heat, stirring until warm.