Roasted Garlic Mashed Potatoes Recipe

Roasted Garlic Mashed Potatoes Recipe

Marilyn Geary-Symons PORTLAND, OREGON The Yukon Golds give this dish a rich, buttery color and a hearty texture. I've taken this recipe to many potlucks and it's always a hit. Sometimes, I wish it wasn't so popular, because I never have any leftovers to take home! Marilyn Geary-Symons, Portland, Oregon

* 8 Servings
* Prep: 20 min.
* Bake: 30 min. + cooling

Ingredients

* 1 whole garlic bulb
* 1 teaspoon olive oil
* 2-1/2 pounds Yukon Gold potatoes, peeled and quartered
* 2 cups Progresso ® Chicken Broth, divided
* 1/4 cup butter, softened
* 1/4 teaspoon pepper
* 1/8 teaspoon salt

Directions

* 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 and place in a large bowl. Add the butter, pepper, salt, garlic mixture and remaining broth; beat until smooth. Yield: 8 servings.

Roasted Garlic Mashed Potatoes published in Country October/November 2008, p49 Beth Layman :)