Easy Roasted Garlic Mashed Potatoes

By Addie

The Yukon Golds give this dish a rich, buttery color and a hearty texture. It's sure to be a hit! —Marilyn Geary-Symons, Portland, Oregon


MY NOTES: Add less broth~!

Ingredients

• 1 whole garlic bulb
• 1 teaspoon olive oil
• 2 1/2 pounds Yukon Gold potatoes, peeled and quartered
• 2 cups chicken broth, divided
• 1/4 cup butter, softened
• 1/4 teaspoon pepper
• 1/8 teaspoon salt

Preparation

Step 1

Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off bulb; brush with oil. Wrap in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes.

Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.

Place 1 cup broth in a blender. Squeeze softened garlic into blender; cover and process until blended. Drain potatoes; place in a large bowl. Add the butter, pepper, salt, garlic mixture and remaining broth; beat until smooth. Yield: 8 servings.
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REVIEWS:

Too watery - wasn't visually appealing!

Excellent texture and very tasty. I made with 5lbs of potatoes, halved the broth and left the other ingredients the same. Delicious!