Roasted Garlic Mashed Potatoes

I love mashed potatoes.  Potatoes and garlic are perfect together.  Today we roasted the garlic before adding to the boiling potatoes; we also decided a bit of goat cheese couldn’t hurt anything so here it goes.

Roasted Garlic Mashed Potatoes

  • 4 pounds russet potatoes
  • 14 cloves roasted garlic
  • 1/4 pound butter
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 2/3 cup heavy cream
  • 4 o.z. goat cheese

Peel the potatoes if desired.  Add peeled garlic cloves and cover with water; cook until tender; we diced ours 1/4 – 1/2 inch and cooked for about 15 minutes. Once tender drain well and using electric mixer begin beating potatoes at low-speed.  Add butter, salt, pepper, and cayenne.  Slowly add cream; you may need more or less depending on potatoes used.  Add goat cheese.  Bake at 350 degrees for about 10 – 15 minutes if desired.

Serve with a little extra butter or gravy.

Enjoy ~ Kimberly

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5 thoughts on “Roasted Garlic Mashed Potatoes

  1. You must have read my mind. This is very close to what I made last night (without the butter – I used a vegan substitute). It was absolutely delicious and such a rare treat for us.

    • The great thing about cooking is there are so many ways to make a recipe your own. I should certainly cook healthier more often and vegan substitutes are a nice option. Do you have a healthier option for the heavy cream as well? I have seen recipes with broth but haven’t given it a try.

      • When heavy cream is called for, I use coconut cream. It works well in most cases. I used coconut cream the other day instead of cream for an icing mixture, for example, and I always use it for curries. For cream sauces for pasta though, I tend to use light evaporated tinned milk – not vegan, I know, but tasty and better for you than full fat cream.

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