What do you get when you add roasted garlic to the best 4-ingredient mashed potatoes? Garlic Mashed Potatoes so good, people will sneak spoonfuls when you’re not looking! If you’ve been making your mashed potatoes with garlic powder all this time, consider roasting some garlic.It’s really easy to do and results are, well, sneak-worthy.Recipe ingredients: Ingredient notes: Garlic: 40 cloves of garlic sounds like a lot, and it is! But I did the math: You’ll get about 20 cloves of garlic per bulb, so grab 2 bulbs (or 3 if the bulbs look small).

And don’t worry, once it’s roasted, the flavor of garlic is super mellow and delicious.Russet potatoes: In my humble opinion, Russets make the best mashed potatoes.That’s because they’re starchy (instead of waxy) and that makes them fluff up when mashed.

However, skin-on baby red potatoes are just as delicious.(With waxy varieties, a potato ricer keeps the potatoes from getting over beaten and gluey.) Step-by-step instructions: First, roast the garlic.Break up the cloves, but don’t peel them.

Keep them in their paper.Dry roast them in a skillet over medium-low heat.Stir them occasionally, cooking until dark brown, soft, and spotted.

This should take 20 to 25 minutes.Take the skillet off the heat, cover, and let cool for 10-15 minutes until cool enough to handle.Then peel the garlic, mince it, and set it aside.

To start the potatoes, place the peeled cut-up potatoes in a large pot and fill the pot with coo

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