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Garlic Mashed Potatoes #10

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Potatoes Vegetables


  • 6 lg Cloves garlic; unpeeled
  • 1 ts Olive or canola oil
  • 4 lg Russet potatoes; peeled and quartered
  • 1 c Goat cheese; room temp


Salt and white pepper to taste
Preheat oven to 350 degrees.
Wrap unpeeled garlic cloves in piece of aluminum foil. Drizzle with olive or canola oil to prevent sticking to foil during cooking. Bake in preheated oven 350 degrees until soft, 45 minutes to 1 hour.
Meanwhile, bring water to boil in pot on stove. Cook potatoes in water until fork tender, about 20 to 30 minutes (see note).
Cool garlic cloves, then squeeze soft garlic out of outer skin. Garlic should have a pasty texture.
Drain potatoes, saving cooking liquid. Place potatoes back in pot, crumble goat cheese into potatoes, and add roasted garlic paste. Add 1/4 cup of potato cooking liquid to potatoes. Mash together by hand for best texture, or use hand mixer. Mash until ingredients are well combined but slightly lumpy. Taste and add salt and white pepper to taste. Serve immediately. Makes 8 servings.
Note: Steaming potatoes instead will retain the vitamin C that dissolves into the cooking water.
Per serving: 140 calories, 21g carbohydrate, 5g protein, 4g total fat (2.3g saturated fat), 11mg cholesterol, 1.5g fiber, 79mg sodium, 53mg calcium, 8 mg Vitamin C. Calories from fat: 26%.
Recipe by chef Brian Moran of the Milwaukee Club, Milwaukee, Wisconsin.
Published in the Milwaukee Journal Sentinel 10/19/97.
Recipe by: Chef Brian Moran of the Milwaukee Club
Posted to MC-Recipe Digest V1 #861 by Mark Scheffler <> on Oct 23, 1997