Free Recipe @ Our Recipes: Creamy Mashed Potatoes (Sidedishes)

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Creamy Mashed Potatoes: Submitted by: Kimmo Vallema | Date Added: 20 Dec 2020
Listed in: Sidedishes Ingredients

1 small head garlic

Drizzle of olive oil

1 1/2 pounds (680 g) Yukon gold potatoes, peeled and quartered

Salt and fresh-ground black pepper, to taste

1/3 cup (77 g) plain low-fat yogurt, optional

1/3 cup (33 g) sliced scallion, optional

1 tablespoon (14 g) butter

1/3 cup (80 ml) low-sodium chicken or vegetable broth or low-fat milk (cow’s milk or plain, unsweetened soy)

Preheat the oven to 400°F (200°C, or gas mark 6).

Peel away the papery outer skins of the garlic head, leaving all the cloves intact. Using scissors or a sharp paring knife, cut away the upper portions of each clove (about 1/3 inch, or 8 mm) to expose the flesh of the cloves. Place the garlic head upright in a small, high-heat baking dish, and drizzle olive oil lightly over each clove (about 1 teaspoon). Cover the garlic in aluminum foil and bake for 25 to 35 minutes, or until tender to the squeeze. Remove from the oven. When cool enough to handle, squeeze out the individual cloves and set aside. Snipping the tough skins can help with this.

While the garlic is cooking, prepare the potatoes. Place the potatoes in a large pot. Add water to cover and a sprinkle of salt and bring to a boil over high heat. Cook, partially covered, for 15 to 20 minutes, or until tender. Remove from the heat and drain well.

While the potatoes are cooking, prepare the dressing, if using. Select 3 or 4 (peeled) cloves of the roasted garlic (to taste) and smash them with a fork in a small bowl. Add the yogurt and a sprinkle of salt and pepper, and mix until well incorporated. Gently stir in the scallions and set aside.

Select 5 to 7 additional (peeled) cloves of the roasted garlic (to taste) and smash them with a fork in a large bowl. Add the potatoes and butter and mash them with the garlic using a potato masher. Add the broth a little at a time until your potatoes reach the consistency you like. Do not overmix them or they will get gummy. Season to taste with salt and pepper. Serve with a dollop of the garlic yogurt “sour cream,” if desired.

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