Loaded Roasted Garlic Mashed Potatoes

Loaded Roasted Garlic Mashed Potatoes

Ingredients:

2 lbs. Red Potatoes-washed and diced

1 whole bulb Garlic-unpeeled

1 cup whole Cream

1 bunch Green Onions (Scallions)

1 cup white-yellow Cheese blend

1 stick of unsalted Butter

Salt and pepper to taste

Directions:

Wash and dice potatoes into large chunks. In a large pot, add salt & water- then place potatoes into pot and cover. Boil on medium high heat until potatoes are tender. Drain.

In a small baking sheet, cut off the edges of the top of the bulb of garlic, sprinkle with salt and pepper, and drizzle with olive oil. Place into the oven at 350 degrees. Bake until golden brown, and garlic is roasted and tender. With a fork, gently remove garlic from casings.

Add potatoes, garlic, chopped scallions, butter, and salt and pepper to large mixer. Mix until creamy and no lumps are remaining. Slowly add cream, adjusting for consistency. Add grated cheese, and mix well. Adjust salt and pepper if needed, and serve while potatoes are hot.

Roasted Sweet Potato-Carrot Mash

I served this at Christmas dinner, rather than my usual cheesy potatoes. It was a nice variation, & much healthier. The sweet potatoes and yams inclusion made it really sweet, even though there is no sugar added. The carrots were a really nice touch. All of the veggies were from my last Bountiful Baskets order. Yummmmm!

Roasted Sweet Potato-Carrot Mash

Ingredients:

2 medium sized Yukon Gold Potatoes

2 large Sweet Potatoes

2 large Yams

3 Rustic Carrots (yellow, red, & orange)

3/4 cup Heavy Cream

Salt & Pepper

3 tablespoons Butter

1 cup Chicken stock

1 cup water (Optional)

Directions:

Begin by washing, and peeling the carrots & potatoes. Slice all of the potatoes lengthwise in a horizontal direction. Preheat oven to 375. Grease a cookie sheet with sides, with a little olive oil.

Roast the carrots & potatoes for about 20-25 minutes, Turning at least twice, so they don’t burn or develop a hard crusty exterior.

Remove potatoes & carrots from baking sheet & dice into large bit sized pieces. Add salt & chicken stock to a large pot & cook potatoes, and carrots in stock over a medium-low heat until tender. You may need to add a little water as they cook down, to avoid burning. Stir regularly. Once finished, using a potato masher, mash them into a fine pulp. Add butter, & cream. With a hand style blender finish blending until the mixture has a creamy consistency & all lumps are gone. Season with salt & pepper.