Equipment
- stand mixer with wire whip or hand mixer
Ingredients
- 3 Potatoes peeled and diced
- 4 cloves Garlic peeled whole cloves
- 1 tsp Extra-virgin olive oil
- 2 oz Butter
- 2 oz Milk
- 2 tbsp Scallions chopped
Instructions
- Preheat the oven to 350°F.
- Peel and cut the potatoes into like-sized chunks so they all cook evenly.
- Place the potatoes in a pot with cold water over high heat, once they come to a boil, turn the heat down to a simmer.
- Place the garlic cloves in a piece of aluminum foil, drizzle with oil and season with salt and pepper. Wrap up the foil and place it in the oven for about 15 minutes, or until the garlic turns golden brown and is very soft. Remove from the oven and set aside.
- In a saucepan, melt the butter. Once the butter is melted, stir in the milk to warm and then remove from the heat and set aside.
- Check different potatoes by inserting a fork into them. Once the fork slides in and out with ease, take off the heat and strain out all of the water.
- Using a stand mixer with a whip attachment or a handheld mixer, season the potatoes with salt and pepper and whip them on low to break up the chunks.
- Slowly add in the milk and butter mixture while whipping. Once incorporated fully, increase the speed to medium, add in the garlic cloves and scallions, and whip for about 1 minute longer. Be careful not to over-whip or they will become gummy.
- Season with salt and pepper to taste before serving.
Nutrition
Calories: 110kcal | Carbohydrates: 1g | Protein: 1g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 107mg | Potassium: 19mg | Sugar: 1g | Vitamin A: 377IU | Calcium: 19mg
Roasted Garlic Mashed Potatoes
Equipment
- stand mixer with wire whip or hand mixer
Ingredients
- 3 Potatoes peeled and diced
- 4 cloves Garlic peeled whole cloves
- 1 tsp Extra-virgin olive oil
- 2 oz Butter
- 2 oz Milk
- 2 tbsp Scallions chopped
Instructions
- Preheat the oven to 350°F.
- Peel and cut the potatoes into like-sized chunks so they all cook evenly.
- Place the potatoes in a pot with cold water over high heat, once they come to a boil, turn the heat down to a simmer.
- Place the garlic cloves in a piece of aluminum foil, drizzle with oil and season with salt and pepper. Wrap up the foil and place it in the oven for about 15 minutes, or until the garlic turns golden brown and is very soft. Remove from the oven and set aside.
- In a saucepan, melt the butter. Once the butter is melted, stir in the milk to warm and then remove from the heat and set aside.
- Check different potatoes by inserting a fork into them. Once the fork slides in and out with ease, take off the heat and strain out all of the water.
- Using a stand mixer with a whip attachment or a handheld mixer, season the potatoes with salt and pepper and whip them on low to break up the chunks.
- Slowly add in the milk and butter mixture while whipping. Once incorporated fully, increase the speed to medium, add in the garlic cloves and scallions, and whip for about 1 minute longer. Be careful not to over-whip or they will become gummy.
- Season with salt and pepper to taste before serving.
Nutrition
Calories: 110kcalCarbohydrates: 1gProtein: 1gFat: 12gSaturated Fat: 8gCholesterol: 32mgSodium: 107mgPotassium: 19mgSugar: 1gVitamin A: 377IUCalcium: 19mg
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