Roasted Garlic Mashed Potatoes Lower Healthier Fat Food

ROASTED GARLIC MASHED POTATOES

Steps:

• Preheat oven to 425 degrees F.
• Slice off the very top of the garlic head. Drizzle head with olive oil and wrap in foil. Place on a sheet tray and bake until tender and fragrant, roughly 35 minutes. Remove from the oven and let cool. Remove the cloves and mash with a wooden spoon.
• Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil. Cook until fork tender and drain. Mash the potatoes until smooth.
• Meanwhile heat butter and cream until butter melts. Add the roasted garlic and potatoes and mash all together.
• Taste and season with salt and pepper. Serve immediately.

VEGAN ROASTED-GARLIC MASHED POTATOES

Steps:

• Preheat the oven to 350 degrees F. Place the garlic on a piece of foil, drizzle with 1 teaspoon of the oil, wrap and roast until very tender, about 20 minutes.
• Meanwhile, put the potatoes in a large saucepan, cover by 1 inch with cold water and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are very tender, about 20 minutes. Strain and return the potatoes to the saucepan.
• Add the roasted garlic with any juice that has collected, almond milk, remaining 2 teaspoons of oil and 1 1/4 teaspoons salt to the potatoes. Mash with a potato masher until smooth or to the desired consistency, adding additional almond milk if necessary. Stir in the chives and add salt to taste. Transfer the potatoes to a serving bowl, garnish with additional chives and serve.

ROASTED GARLIC MASHED POTATOES LOWER HEALTHIER FAT

Steps:

• Add potatoes to water and bring to a boil add salt to taste and boil for about 20 minutes till tender.
• Drain potatoes into a strainer.
• Return pot to low heat, adding milk, and oil just to warm.
• Meanwhile rice the roasted garlic first then the potatoes into a large bowl.
• Top with fresh cracked black pepper, fresh cracked salt, milk, mayo and oil. Stir to blend all ingredients together till creamy and tasty! Go ahead taste it! Go ahead have an other taste. If wanted add additional salt and pepper.

ROASTED GARLIC MASHED FAUX POTATOES - LOW CARB!!!

Steps:

• Steam the frozen cauliflower (all 2 pounds of it) until it's ready.
• Separate head of garlic into individual cloves.
• Toss in olive oil and wrap tightly in small piece of aluminum foil.
• Bake in 350°F (180°C) oven for 45 minutes.
• When the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves.
• Mash the roasted garlic with a fork.
• .
• Place the cooked cauliflower into a food processor/Cuisinart along with the garlic, sour cream, cream cheese, butter, and salt and white pepper in a mixer bowl, and whip at medium speed until smooth and all the spices are blended.
• OPTIONAL: Add cream or milk to adjust consistency. Note: If you are going to be using this as a topping for the Shepherd's Pie, you will want to keep it thick. If it's a side dish and you want it a bit thinner - go for it.
• Enjoy, and tell me how you liked it!

ROASTED GARLIC MASHED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour.
• Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.
• Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend potatoes with an electric mixer until desired consistency is achieved.

ROASTED GARLIC MASHED POTATOES

Steps:

• Boil potatoes till tender about 20 minutes. Drain into colander.
• Rice or mash potatoes and place back in pot.
• Warm milk, butter add cream cheese in a pot over low heat to a simmer. Stir into the potatoes adding the remaining ingredients folding in well.
• Place in serving bowl and garnish with additional kosher salt and paprika.

HEALTHIER ROASTED GARLIC MASHED POTATOES

Steps:

• Preheat oven to 350°F.
• Place garlic cloves baking dish & drizzle with olive oil.
• Bake 15-20 minutes until garlic is soft & golden, then remove from oven and let cool.
• Peel potato & cut in half. Place in pot & cover with cold water.
• Bring to boil over high heat & simmer 30 minutes until tender. Drain.
• In small saucepan bring broth to boil, reduce heat, & simmer.
• Squeeze garlic to release cloves from skin. Throw away skins and mash cloves (I use a fork).
• Mash potatoes; add roasted garlic. Gradually add broth to desired consistency. Mix in kosher salt & pepper.
• Garnish with fresh parsley & flaked sea salt (I use black or pink flake salt for color).