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.

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.

I know what you are thinking… What to serve with mashed potatoes?? Sometimes I pick up too many potatoes, make too m ...

instant mashed potatoes) Rinse the roast and pat it dry. Make a rub with salt, pepper, garlic powder, paprika, thyme and rosemary and coat all sides of the meat. Heat olive oil in large pan over ...

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.

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 ...