Corny Garlic Mashed Potatoes |
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Prep Time: 35 Minutes Cook Time: 55 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This dish is a nice change from regular ole mashed taters. Ingredients:
1 whole head of garlic |
1 tablespoon olive oil |
8 medium red potatoes, peeled and cut into chunks |
1/2 cup butter, cubed |
1 cup sour cream |
2 tablespoons milk |
1 tablespoon minced fresh parsley |
3 green onions, sliced |
1 (11 ounce) can whole kernel corn, drained |
salt and pepper |
1 cup shredded cheddar cheese |
Directions:
1. Remove papery outer skin from garlic (do not peel or separate cloves).
2. Brush with oil.
3. Wrap in heavy-duty foil.
4. Bake at 425° for 30-35 minutes or until softened.
5. Cool for 10-15 minutes.
6. Cut top off garlic head, leaving the root end intact.
7. Squeeze softened garlic into a large bowl; set aside.
8. Place potatoes in a large saucepan and cover with water.
9. Bring to a boil.
10. Reduce heat; cover and cook for 15-20 minutes or until tender.
11. Drain and add to garlic.
12. Add the butter, sour cream, milk and parsley; mash.
13. Add the onions, corn, salt and pepper; mix well.
14. Spoon into a greased 11-in. x 7-in. x 2-in. baking dish.
15. Sprinkle with the cheese.
16. Bake, uncovered, at 350° for 25 minutes or until heated through.
17. **Total cook time does not include letting the garlic cool for 10-15 minutes.
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