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I make a ton of garlic mashed potatoes every year for Thanksgiving. Every year, I have more and more health conscious guests. I make a version that is lower in fat and calories and higher in fiber. The secret to this mash is using the potatoes' own starchy water for depth in place of sticks of butter and whole milk. At the end, you add a bit of butter for that flavour. For guests who do want the full on fatty version, simply add a pat of butter to theirs and mix!
If you don't want potato skins, just peel before cutting and boiling.
This recipe multiplies perfectly.
Total Time: 30 minutes
My family loves them!
Preheat oven to 350 degrees F (175 degrees C). Place garlic cloves in a small baking dish. Drizzle with olive oil, cover, and bake 45 minutes, or until golden brown.
Bring a large pot of lightly salted water to boil. Add potatoes, and cook until tender but firm. Drain, and transfer to a large mixing bowl.
Place roasted garlic, milk, Parmesan cheese, and butter into the bowl with the potatoes. Season with salt and pepper. Beat to desired consistency with an electric mixer.
Source: "A Christmas Carol" Recipe
By Jodi from Aurora, CO
Adding rosemary and garlic to your mashed potatoes will turn this classic side dish into a delectable treat. This is a guide about rosemary garlic mashed potatoes recipes.
Cut potatoes into 1 inch pieces. Place potatoes and garlic in 2 qt. saucepan. Cover with water; bring to a boil over high heat.