BAKED GARLIC MASHED POTATOES RECIPES

Name: Gluten-Free Roasted Garlic Mashed Potatoes
Prep time: 5 min
Cook time: 1 h
Yield: 4
Cuisine: American,
Ingredients: 1/2 tsp olive oil; 1 head garlic; 1/4 tsp McCormick® Nutmeg, Ground; 2 cups prepared mashed potatoes

GLUTEN-FREE ROASTED GARLIC MASHED POTATOES - MCCORMICK

Gluten-Free Roasted Garlic Mashed Potatoes - McCormick image

Roasted garlic adds mellow garlicky flavor to mashed potatoes. Perfect with any day roast chicken and gravy. Or serve at Thanksgiving with roast turkey and prepared McCormick® Gluten-Free Turkey Gravy Mix.

Provided by McCormick

Prep Time 5 minutes

Cook Time 1 hours

Yield 4

Number Of Ingredients 4

Ingredients

1/2 tsp olive oil
1 head garlic
1/4 tsp McCormick® Nutmeg, Ground
2 cups prepared mashed potatoes

Steps:

Preheat oven to 350°F. Cut off the top 1/4-inch of the garlic to expose the cloves. Place garlic on a piece of aluminum foil. Drizzle with oil and sprinkle with nutmeg. Wrap tightly in foil.
Bake 1 hour or until garlic is soft. Cool slightly before unwrapping. Squeeze roasted garlic from skin.
Stir 1 tablespoon of the roasted garlic into hot prepared mashed potatoes.

Nutrition Facts : Calories 120 Calories

MASHED POTATOES – INSTANT POT RECIPES

Mashed Potatoes – Instant Pot Recipes image

When I was a kid, we visited family friends who lived on a potato farm. I remember walking up and down the field and watching our friends unearth potatoes. It was magical. When I was in college, I realized how magical potatoes really are. They are affordable, available everywhere, and so versatile. My college roommate once asked what my one “desert island food” would be. It was an easy answer: potatoes. From the simple spud I could eat baked potatoes, mashed potatoes, potatoes au gratin, French fries, Potato Salad, hash browns, and more! These days, I’d want to take my Instant Pot with me, too, so that I could make this super easy and delicious mashed potato recipe.

Provided by The Instant Pot College Cookbook by Julee Morrison

Prep Time 10 minutes

Cook Time 18 minutes

Yield 6 servings

Number Of Ingredients 8

Ingredients

3 lbs russet potatoes (peeled and quartered)
3 garlic cloves (peeled and smashed)
1 cup low-sodium chicken
broth or water
1/2 cup half-and-half or whole milk
3 tbsp unsalted butter
1 tsp fine sea salt
ground black pepper

Steps:

Combine the potatoes, garlic, and broth in the inner cooking pot. Lock the lid into place and turn the valve to “sealing.” Select Manual or Pressure cook and adjust the pressure to High. Set the time for 8 minutes. When cooking ends, carefully turn the valve to “venting” to quick release the pressure.
Drain the potatoes in a colander set over a large bowl, reserving most of the cooking liquid in the bowl. Transfer the potatoes to another large bowl and add the half-and-half and butter to them. Use a potato masher (or electric mixer) to mash the potatoes, adding the reserved cooking water a little at a time, until they are the texture you like. Season with the salt and pepper.

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