Maren’s Garlic Mashed Potatoes
I've combined several recipes and made my own adjustments over the years, to make these healthy garlic mashed potatoes!
Most basic mashed potatoes are 30% fat, but
Maren's Garlic Mashed Potatoes are only 12% fat!
Serves 12 hungry people
Ingredients:
7 lbs. Russett Potatoes (9 extra large)
3 whole large garlic cloves
1/2 C finely grated parmesan cheese
1 1/2 C 1% milk
4 T light butter (1/2 stick) at room temp
2 bay leaves
3 t salt
1 t pepper
Preheat the oven to 400˚.
Double wrap the whole garlic cloves in aluminum foil.
Place the wrapped garlic on a baking sheet and bake for 45 mins.
Scrub the potatoes and cut them in half. Put the potatoes in a pot and cover them with water. Add 2 t salt and the 2 bay leaves. Bring the water to a boil, and simmer for about 30 minutes, or until the potatoes are fully cooked and the skins start to fall off.
When the garlic is done, unwrap the cloves and cut them in half, leaving the peels on. Squeeze the garlic out of the heads into a small bowl and set aside. You should have about a 1/2 C of roasted garlic.
Warm the mixing bowl and flat beater in hot water, and dry them off. Skin the potatoes and put them in the mixing bowl. Mix on speed 2 for about 1 minute, or until potatoes are smooth. Add the garlic, parmesan cheese, butter, pepper, and remaining 1 t of salt. Warm the milk, and slowly add to the mixing bowl. Mix on speed 4 for about 30 seconds or until the milk is absorbed. Gradually turn to speed 6 and beat about 1 minute, or until fluffy. Stop and scrape bowl. Exchange the flat beater for a wire whip and turn to speed 10 and whip for 2-3 minutes. Serve immediately, or cover in a casserole dish and reheat in the microwave.