Garlic Mashed Potatoes

We love potatoes at our house. Especially David. We love to eat them with pretty much anything. Most of the time we eat mashed potatoes with gravy, but sometimes we like to simplify and just eat some yummy garlic mashed potatoes. We have two recipes: an easy-instant recipe, and then a from-scratch recipe. The recipe we choose depends on our time limit, ingredients available, and energy level. Both are delicious! 

Easy Garlic Mashed Potatoes

Ingredients: 

8 servings instant mashed potatoes

1 1/2 tsp. Garlic Salt

2 tbs butter. 

Green Onions

salt and pepper to taste 

Directions: 

Make instant mashed potatoes according to directions on the box. After potatoes are ready to go, add garlic salt, butter, salt and pepper. Top with green onions/chives. 

Real Roasted Garlic Mashed Potatoes

Source: Adapted from Steamy Kitchen

Ingredients: 

1 head garlic

1 teaspoon olive oil

4 medium russet potatoes or 6 large red potatoes

3-4 tablespoons butter

1/4-1/2 cup milk or heavy cream 

1/4 cup sour cream (optional)

3/4 teaspoon table salt

1 teaspoon green onions

Directions:

Roast your head of garlic. Cut off the top 1/2-inch of the head of garlic. Place on tinfoil and drizzle olive oil into opening in garlic cloves. Close the tin foil over the top. Roast in an oven at 400 degrees for 30 minutes or until the garlic has softened completely and is very tender. Let cool and squeeze out the roasted garlic cloves, making sure that all papery skins are discarded. Coarsely chop. 

Make potatoes. Peel skins for creamy potatoes, or scrub well and leave skins on for restaurant style potatoes. Cube, then place the potatoes in a large pot and cover with water. Bring to a boil then cook for 25 minutes over medium heat, until potatoes are tender. Drain potatoes.

Place potatoes into kitchen-aid and add butter, milk, salt, pepper, and garlic. Using the paddle attachment, mix on medium speed until you reach the desired consistency. (Mix longer for creamier potatoes, but be careful not to mash for too long or else potatoes will break down and become glue-like.) Top with green

For an extra step, put the potatoes into an oven safe dish and then place under a broiler for just a minute, to brown the tops.