Perfect Roasted Garlic Mashed Potatoes To Die For
By: Sheri Wetherell
Published: Wednesday, December 9, 2009 - 1:41am

Ingredients




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

Preparation

1 Preheat oven to 400 degrees 2 Place garlic in foil, drizzle well with olive oil, salt and pepper. Wrap up. 3 Place in a small baking pan and bake for 40-45 minutes. 4 (You'll know when it's done because the house will smell amazing.) 5 Let cool, then squeeze out the garlic pulp. Discard the skins. 6 In a large saucepan over medium heat, saute the garlic pulp and green onions in butter until tender 7 In a big bowl, rice your potaotes (yes, you CAN mash them, but riced are fluffier) 8 Add potatoes, mustard, yogurt and cheese. 9 If you need to thin them, add a bit of milk at a time (or cream...you wicked cook, you) 10 Put the potatoes in the ricer and press or mash potato mixture until smooth and well-blended. 11 Stir in parsley and season with salt and white pepper