Directions:
- Remove papery outer skin from garlic (do not peel or separate cloves).
- Brush with oil.
- Wrap in heavy-duty foil.
- Bake at 425° for 30-35 minutes or until softened.
- Cool for 10-15 minutes.
- Cut top off garlic head, leaving the root end intact.
- Squeeze softened garlic into a large bowl; set aside.
- 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.
- Drain and add to garlic.
- Add the butter, sour cream, milk and parsley; mash.
- Add the onions, corn, salt and pepper; mix well.
- Spoon into a greased 11-in. x 7-in. x 2-in. baking dish.
- Sprinkle with the cheese.
- Bake, uncovered, at 350° for 25 minutes or until heated through.
- **Total cook time does not include letting the garlic cool for 10-15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 368.98 Kcal (1545 kJ) | ||
| Calories from fat | 189.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.07g | 32% | |
|---|---|---|---|
| Cholesterol | 55.47mg | 18% | |
| Sodium | 150.82mg | 6% | |
| Potassium | 1069.82mg | 23% | |
| Total Carbs | 37.56g | 13% | |
| Sugars | 2.8g | 11% | |
| Dietary Fiber | 4.44g | 18% | |
| Protein | 9.39g | 19% | |
| Vitamin C | 20.9mg | 35% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.4mg | 13% | |
| Calcium | 175.6mg | 18% | |
| Amount Per 100 g | |||
| Calories | 129.68 Kcal (543 kJ) | ||
| Calories from fat | 66.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.41g | 32% | |
|---|---|---|---|
| Cholesterol | 19.5mg | 18% | |
| Sodium | 53.01mg | 6% | |
| Potassium | 375.99mg | 23% | |
| Total Carbs | 13.2g | 13% | |
| Sugars | 0.98g | 11% | |
| Dietary Fiber | 1.56g | 18% | |
| Protein | 3.3g | 19% | |
| Vitamin C | 7.3mg | 35% | |
| Iron | 0.8mg | 13% | |
| Calcium | 61.7mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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