Roasted Garlic Mashed Potatoes

I just adore having mashed potatoes at any time of the year, but it’s especially the best during the holidays. Making it was a pain and I just didn’t like making it, but only during the holidays will I be willing enough to make it. Last year I had made garlic mashed potatoes. They didn’t turn out as creamy as I had hoped. This year I have revised this past recipe and I am going to try it out today.

Here are the ingredients needed for this recipe:

  • 3lbs. unpeeled red potatoes, rinsed and quartered (or peeled)
  • 8 oz. unsalted butter, room temperature
  • 3 oz. Romano cheese, grated
  • 3 Tbsp. roasted garlic, minced (See Notes)
  • 1 tsp. salt
  • 1 1/2 tsp. dried oregano

Step 1: In a large pot, have water boiling with a dash of salt.

Step 2: Add the potatoes to the pot and boil for 20-25 minutes, or until fork tender.

Step 3: Drain the water thoroughly. (Note: I drained the water into the serving bowl to warm it up)

Step 4: Add the potatoes to a large mixing bowl.

Step 5: Add the rest of the ingredients to the bowl.

Step 6: Mash with either a masher or an electric mixer until desired consistency. (Note: I recommend using the masher, it’s easier to control and you can take your time with it. Also you can add some milk to make it smoother, 1 Tbsp. at a time or so.)

Notes:

To make roasted garlic is very simple. Here is what you will need to do:

  1. Preheat the oven to 375°F
  2. Slice the top of the head of the garlic off
  3. Remove the extra papery skin
  4. Place on top of foil
  5. Drizzle olive oil on top and season with a sprinkle of salt
  6. Wrap the garlic tightly in the foil
  7. Bake for 35 minutes
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