Roasted Garlic Mashed Potatoes
Sweet roasted garlic adds a sophisticated note to perfectly creamy mashed potatoes made better with our secret ingredient - chicken broth.
Ingredients
1 whole bulb garlic
2.667 cups Swanson® Chicken Broth
2.25 pounds potato, peeled and cut into 1-inch pieces (about 5 1/2 cups)
2 tablespoons chopped chives or green onions (optional)
2.667 cups Swanson® Chicken Broth
2.25 pounds potato, peeled and cut into 1-inch pieces (about 5 1/2 cups)
2 tablespoons chopped chives or green onions (optional)
Instructions
Set the oven to 350°F. Cut off the top of the garlic bulb and discard. Place the garlic onto a square of aluminum foil. Drizzle with about 2 tablespoons broth. Pull the corners of the foil up over the garlic and twist to seal.
Bake for 1 hour or until the garlic is soft.
During the last 20 minutes of the baking time, place the remaining broth and potatoes in a 3-quart saucepan and heat over medium-high heat to a boil. Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain, reserving the broth.
Mash the potatoes with 1 1/4 cups reserved broth, 2 to 3 cloves roasted garlic and chives, if desired. Add additional broth, if needed, until desired consistency. Season to taste.
Bake for 1 hour or until the garlic is soft.
During the last 20 minutes of the baking time, place the remaining broth and potatoes in a 3-quart saucepan and heat over medium-high heat to a boil. Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain, reserving the broth.
Mash the potatoes with 1 1/4 cups reserved broth, 2 to 3 cloves roasted garlic and chives, if desired. Add additional broth, if needed, until desired consistency. Season to taste.
Roasted Garlic Mashed Potatoes
Sweet roasted garlic adds a sophisticated note to perfectly creamy mashed potatoes made better with our secret ingredient - chicken broth.
Directions
Print
Set the oven to 350°F. Cut off the top of the garlic bulb and discard. Place the garlic onto a square of aluminum foil. Drizzle with about 2 tablespoons broth. Pull the corners of the foil up over the garlic and twist to seal.Bake for 1 hour or until the garlic is soft.During the last 20 minutes of the baking time, place the remaining broth and potatoes in a 3-quart saucepan and heat over medium-high heat to a boil. Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain, reserving the broth.Mash the potatoes with 1 1/4 cups reserved broth, 2 to 3 cloves roasted garlic and chives, if desired. Add additional broth, if needed, until desired consistency. Season to taste.
Ingredients
1 whole bulb garlic2.667 cups Swanson® Chicken Broth2.25 pounds potato, peeled and cut into 1-inch pieces (about 5 1/2 cups)2 tablespoons chopped chives or green onions (optional)
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