Linda's Chunky Garlic Mashed Potatoes
November 08, 2011
Categories: Comfort Food, Dinner, Side Dishes, Dairy, Vegetables, Garlic, Potatoes, North American, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, Ladies Luncheon, Mother's Day, Romantic Dinner, St. Patrick's day, Summer, Sunday Dinner, Thanksgiving, Wedding, Winter, Weeknight Meals, Boil, Oven Bake, Stove Top, Gluten-Free, No Eggs, Vegetarian, Make it from scratch, Kosher Dairy more
"Oh man, these are a comfort food that goes with just about anything! I have been known to eat them by themselves :) This is definately one you will want to add to your recipe collection!"
- Serving Size: 1 (339.6 g)
- Calories 463.9
- Total Fat - 25.8 g
- Saturated Fat - 16 g
- Cholesterol - 65.9 mg
- Sodium - 234.4 mg
- Total Carbohydrate - 50.9 g
- Dietary Fiber - 6.2 g
- Sugars - 3.1 g
- Protein - 10.2 g
- Calcium - 168.1 mg
- Iron - 1.8 mg
- Vitamin C - 31.8 mg
- Thiamin - 0.3 mg
Preheat oven to 350.
Cut the top of the garlic bulb, and place on the middle rack in the oven. Bake until bulbs start to pop out of the skins, about 20-25 minutes.
After the garlic bulb is roasted in the oven, remove, and squeeze the bulb, and the garlic will pop out of each finger.
Put roasted garlic pieces into a dish, and mash, or chop up fine. Set aside.
Meanwhile: While the garlic is roasting, cook potatoes in a lg. pan, just covering with water for about 25 minutes, or until fork inserts easliy when inserted. Drain well, put cover on, and set aside.
To drained potatoes, add roasted garlic, butter, sour cream, salt, and pepper.
Mash with a hand masher. I use a rubber spatulda to break up potatoes a little more. You don't want them completely mashed like regular mashed potatoes.
Tips & Variations
No special items needed.