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Recipe courtesy of Ree Drummond
Roasted Garlic Mashed Potatoes
Getting reviews...
- Level: Easy
- Total: 1 hr 15 min
- Active: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 555
- Total Fat
- 32 g
- Saturated Fat
- 20 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 7 g
- Sugar
- 4 g
- Protein
- 10 g
- Cholesterol
- 95 mg
- Sodium
- 878 mg
- Level: Easy
- Total: 1 hr 15 min
- Active: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 555
- Total Fat
- 32 g
- Saturated Fat
- 20 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 7 g
- Sugar
- 4 g
- Protein
- 10 g
- Cholesterol
- 95 mg
- Sodium
- 878 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F.
- Dice the potatoes and boil in a pot of water until fork tender, 25 to 30 minutes. Drain and return to the pan over low heat. Mash the potatoes for 5 minutes to allow a lot of the steam to escape.
- Add the butter, cream cheese, half-and-half, cream, some salt, pepper and roasted garlic. Stir/mash to combine. Test and adjust the seasonings.
- Spread the potatoes into a large buttered baking dish. Dot the top with butter. Bake until heated through, about 30 minutes.
Cook’s Note
Potatoes can be made 1 day ahead of time and baked the next day.
My Private Notes
Show:
The Pioneer Woman
Episode:
Old Friends, New Friends
