The roasted garlic can be prepared, and cloves squeezed out into a jar, and refrigerated for up to 2 days. The mashed potatoes can be prepared and refrigerated for up to 2 days in advance.

Recipe for mashed potatoes with olive oil and garlic Mashed potatoes with olive oil and roasted garlic is a simple way to enhance the classic potato flavor. It's lighter, more aromatic ...

a head of roasted garlic, butter, heavy cream, and waxy, unpeeled potatoes. Leaving the skin on for mashed potatoes can be divisive, but I actually don't mind the taste or texture at all.

Chef Annie Colpaert will be walking us through making her Lamb Shepherd’s Pie with Roasted Garlic Mashed Potatoes.

Season with salt and toss. Arrange the potatoes cut side down on 2 large rimmed baking sheets; add any herbs, garlic and oil left in the bowl. Roast for about 25 minutes, until the potatoes are ...

Mashed potatoes are a staple at most homes. To make them extra creamy, prepare them with butter and milk or cream. Boil ...

Then add the potatoes, garlic, rosemary, thyme the stock oil and season." He said you should mix all the ingredients together before roasting them for 25 minutes. Then turn them and roast them for ...

These crispy cheesy baked potatoes make a bowl ... and discard the skin. Tip the roasted tomatoes and onions into a food processor along with the mashed garlic, and pulse until smooth.

Mash the potatoes with 1 1/4 cups of the broth, 2 or 3 cloves of roasted garlic* and chives, if desired. Add additional broth, if needed, until desired consistency is reached.