Roasted Garlic Smashed Potatoes |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 1 |
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The garlic can be roasted and stored in the refrigerator up to one day ahead. Ingredients:
1 large or 2 small garlic bulbs |
1 tablespoon olive oil |
4 pounds red potatoes, peeled and quartered |
1 (8-oz.) package cream cheese, softened |
1 cup sour cream |
1/2 cup butter |
1/4 cup milk |
3/4 teaspoon salt |
1/4 teaspoon pepper |
garnish: chopped fresh chives |
Directions:
1. Cut off pointed end of garlic bulb; place garlic on a piece of aluminum foil, and drizzle with oil. Fold foil to seal.
2. Bake at 350° for 1 hour; cool. Squeeze pulp from garlic; set aside.
3. Cook potatoes in a Dutch oven in boiling salted water to cover 20 to 25 minutes or until tender; drain and place in a large bowl.
4. Mash potatoes with roasted garlic pulp, cream cheese, and next 5 ingredients in a bowl until smooth. Garnish, if desired.
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