Mashed Potatoes with Oven-Roasted Garlic
Oven-roasted garlic and skin-on Yukon Gold potatoes set this classic side dish apart from your basic mashed potato recipe. They're even good cold the next day!
- Serves: 10 persons
- 1head garlic
- 2tablespoons olive oil
- 5pounds Yukon gold potatoes, scrubbed and quartered
- 4ounces reduced-fat cream cheese
- 6tablespoons margarine
- ½cup skim milk
- ½cup reduced-fat sour cream
- ½teaspoon salt
- ½teaspoon ground black pepper
Step 1Preheat the oven to 400 degrees F (200 degrees C).
Step 2Remove outer skin from garlic head, leaving individual cloves intact. Cut 1/4 to 1/2 inch off the top, exposing all cloves. Coat top of garlic with olive oil and use your fingers to work it in. Wrap in foil and place in a baking dish.
Step 3Roast in the preheated oven for 45 minutes.
Step 4When the garlic is about halfway done, place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, but still firm, 15 to 20 minutes. When poked with a fork, they should break once. Drain.
Step 5Remove garlic from the oven. Squeeze garlic from each clove into a small bowl and mash with a fork.
Step 6Return potatoes to the pot and mix with cream cheese, margarine, milk, sour cream, and garlic. Mix in salt and pepper.