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Roasted Garlic Mashed Potatoes

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.

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