Ally's Sweet and Savory Eats: Roasted Garlic Mashed Potatoes

Wednesday, November 12, 2014

Roasted Garlic Mashed Potatoes


These Roasted Garlic Mashed Potatoes are the perfect side dish for Thanksgiving. 
Put them on your meal plan today!
 
 
I often think you are either a garlic lover or hater.  Kinda like mushrooms.  Or cilantro.  There isn't any middle ground, you will either gladly gobble them up or your turn your nose the other way.
 
I've also heard of garlic being too strong for sensitive stomachs.  Thank god I don't have a sensitive stomach!
 
Because folks, I love garlic.  In all forms.  Freshly minced on pizza, slow simmering in spaghetti sauce, infused in oil and spread on toasted bread, and of course in these potatoes.  Roasting a head of garlic prior to putting it into a dish makes it become sweet and not as strong.
 
 
If you have tin foil, olive oil and an oven - you can do this!  Follow my simple directions found here.  Then once you have that roasted goodness, boil up some potatoes and put these on the dinner table.  Or like I said above, save for Thanksgiving!
 
That lovely American holiday is just a couple of weeks away.  Have you started planning your meal yet?  We will be home on the day of {the husband works}, but we will travel to my parent's on that Saturday.  So on the actual day I will probably make something simple and non-fussy.
 
Maybe these mashed potatoes?
 
 
We have so much to be thankful for this year.  A new, healthy, happy baby.  Two beautiful and rambunctious older children.  My husband's job that allows me to stay home and take care of these babies.  A home, albeit small and a bit outdated, that is warm and cozy.  Food on our table every night and clothes that keep us warm.
 
What are you thankful for this year?
 



Roasted Garlic Mashed Potatoes

Print this Recipe!

1 head of roasted garlic {use these directions}
8 medium-sized peeled potatoes
1/3 stick of unsalted butter
4 oz. cream cheese, softened
1/2 c. milk
1 t. onion powder
1 t. salt
1 t. pepper
parsley

1.  In a large stock pot place potatoes {cut in half} in the pan.  Fill with cold water until covering the potatoes.  Bring the pot to a boil.
2.  Boil potatoes until fork tender, around 25 minutes or so, just keep checking until soft.
3.  Drain the potatoes and place in a stand mixer {a hand held mixer works too}.  Add in all other ingredients.
4.  Whisk at medium-high speed until no longer lumpy and potatoes are smooth.
5.  Garnish with fresh or dried parsley.
6.  Serve warm or allow to cool, place in the fridge and reheat in the oven 30 minutes before serving.

5 comments:

  1. I love all forms of garlic too - the best is roasting a head of garlic, then smearing it straight from the oven on crostini with just a bit of olive oil and a splash of balsamic - yum!

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  2. My husband can't eat garlic so I'll have to pop on over to your house and have some of these fluffy taters!

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  3. I love garlic too! Your potatoes look great. I can't wait for Thanksgiving to have a nice helping of mashed potatoes.

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  4. Yum!!! Sharing!!!!

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