The roasted garlic adds a nice touch to mashed potatoes when you aren't having gravy. Leaving the potato skins on gives you more vitamins and makes the potato preparation much easier.
1 head garlic, bottom chopped off
1/2 tbsp olive oil
6-8 medium potatoes, scrubbed and quartered, but not peeled
1 stick butter
1/2 cup cream
Preheat oven to 350. Place garlic in a small oven safe dish and pour olive oil on top. Roast for 1 hours.
Put the quartered potatoes in a large pot and cover with cold water. Place over high heat. Bring to a boil, and continue to boil for 20 minutes or until potatoes are fork tender.
Drain water and place potatoes back in the hot pot. Add butter and let melt. Peel and mash garlic and add to potatoes. Add cream and mash potatoes.
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