By The recipe Sunday was Texas garlic mashed potatoes — mashed potatoes with a whole head of roasted garlic mashed in. Served alongside Cody’s BBQ ribs.
The recipe is below.
Texas Garlic Mashed Potatoes
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 10
Ingredients
- 5 pounds russet potatoes, peeled and cubed
- 1 whole head of garlic
- 1 tablespoon olive oil
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup whole milk, warmed
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 1/2 teaspoons salt, or to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 2 tablespoons fresh chives, chopped (optional, for garnish)
Instructions
- Roast the garlic. Preheat oven to 400°F. Cut the top off the head of garlic to expose the cloves. Drizzle with olive oil and wrap tightly in foil. Roast for 35–40 minutes until soft and golden. Squeeze the cloves out and set aside. (This can be done ahead of time.)
- Boil the potatoes. Place cubed potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a steady simmer. Cook for 15–20 minutes until potatoes are fork-tender.
- Drain and dry. Drain the potatoes well and return them to the hot pot. Let them sit for 1–2 minutes over low heat to evaporate excess moisture, stirring gently.
- Mash. Using a potato masher or hand mixer on low speed, mash the potatoes until mostly smooth. Add the butter and roasted garlic cloves and continue mashing until combined.
- Make them creamy. Stir in the warm milk, cream cheese, and sour cream until smooth and fluffy. Season with salt, pepper, and garlic powder. Taste and adjust seasoning as needed.
- Serve. Transfer to a serving bowl, top with a pat of butter and chopped chives if desired. Serve hot.
Nutrition (per serving)
Calories: 320 | Protein: 6g | Fat: 16g | Carbs: 40g | Fiber: 3g | Sodium: 420mg