Perfect Roasted Garlic Mashed Potatoes To Die For
1 large bulb garlic
1 teaspoon olive oil
1/4 cup chopped green onion
1/4 cup butter
2 1/2 pounds Yukon potatoes, peeled, quarterd and cooked
1/2 cup Dijon mustard
1 1/2 cups plain yogurt
1/2 cup cheddar cheese, shredded
1/4 cup fresh parsley leaves
white pepper and salt
splash milk or cream to thin if necessary
Preheat oven to 400 degrees
Place garlic in foil, drizzle well with olive oil, salt and pepper. Wrap up.
Place in a small baking pan and bake for 40-45 minutes.
(You'll know when it's done because the house will smell amazing.)
Let cool, then squeeze out the garlic pulp. Discard the skins.
In a large saucepan over medium heat, saute the garlic pulp and green onions in butter until tender
In a big bowl, rice your potaotes (yes, you CAN mash them, but riced are fluffier)
Add potatoes, mustard, yogurt and cheese.
If you need to thin them, add a bit of milk at a time (or cream...you wicked cook, you)
Put the potatoes in the ricer and press or mash potato mixture until smooth and well-blended.
Stir in parsley and season with salt and white pepper