Say hey hi hello to the first and only Thanksgiving mashed potato recipe you will ever need!
585 grams russet potatoes, peeled and chopped
1 head of garlic
1 tbsp olive oil
1-2 tsp, thyme, fresh
28g fresh Parmesan cheese, grated (this is real cheese..not from a tub or can
1/2 cup light sour cream (I used just slightly under this amount)
Dash of milk (I used flax milk, you can use any unflavored milk here to get the consistency of your liking)
1 tsp salt
1/2 tsp freshly cracked black pepper
Preheat the oven to 350F
Chop the top off of the head of garlic and drizzle with the olive oil. Wrap in foil and place in the oven for 1 hour.
Bring a large pot of water to a boil. Add a ton of salt (1-2 tsp).
Add the chopped potatoes and cook until fork tender.
Drain the water from the potatoes and place back into the warm pot. Add remaining ingredients and blend with a hand mixer.
Remove the garlic from the oven and squeeze the cloves into the mashed potatoes. The cloves should be soft and slightly golden in color. This is called also called crack. Blend into the potatoes.
Salt and pepper to taste.
195 grams per serving
230 calories per serving
9 fat | 30 carb | 11 protein | 4 fiber
Search Rushing to the Kitchen Roasted Garlic Mashed Potatoes on MFP