ROASTED GARLIC MASHED SWEET POTATOES
Make and share this Roasted Garlic Mashed Sweet Potatoes recipe from Food.com.
Provided by Lavender Lynn
Categories Mashed Potatoes
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut the top off unpeeled garlic head. Drizzle with olive oil, place in baking pan & bake & 250 degrees for 30 - 40 minutes.
- Bake the potatoes at 400 degrees for 1 hour or until tender.
- Cut potatoes in half, scoop into saucepan and mash.
- Squeeze roasted garlic into the mashed potatoes.
- Add butter, mash while adding cream a little at a time. Add salt & pepper to taste.
GARLIC MASHED SWEET POTATOES
A tasty, and fairly healthy, recipe from Process This! from Jean Anderson. It makes use of the food processor to whip the sweet potatoes. It's so rich on it's own, you won't need extra butter or cream. The potatoes will bake for an hour total, and the garlic will be added to the pan halfway through.
Provided by Misa3446
Categories Yam/Sweet Potato
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Start by preheating your oven to 400°F.
- Scrub the sweet potatoes clean. Pat dry and prick each one several times with a fork. Place on an ungreased sheet pan. Bake for 30 minutes.
- While the potatoes are baking, slice the top of the garlic head off so that the cloves are exposed. Wrap in aluminum foil.
- After the potatoes have baked 30 minutes, add the foil wrapped garlic to the pan with the potatoes. Bake for an additional 30 minutes.
- Remove the pan from the oven. Split the potatoes lengthwise, and then flip them so the cut side is up. Unwrap the garlic, and let both the garlic and potatoes cool for about 15 minutes.
- Scoop out the sweet potato flesh into the food processor bowl with the chopping blade. (The skins of my potatoes just peeled off in one piece, so I didn't have to dirty up a spoon to scoop the flesh.) Squeeze out the roasted garlic cloves over the potatoes. Add in the remaining ingredients.
- Pulse for 10 seconds. Scrape the bowl and stir the potato mixture around. Repeat the pulse and stir step 2 more times, or until everything is smooth.
- Serve and enjoy immediately!
Nutrition Facts : Calories 292.2, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 740.4, Carbohydrate 62.1, Fiber 8.9, Sugar 12, Protein 5.5
MASHED SWEET POTATOES WITH ROASTED GARLIC
There's no reason we can't treat sweet potatoes like regular potatoes, meaning mashing them with butter, cream and lots of salt. Roasting sweet potatoes in the oven - individually wrapped in foil to help them steam - is not just a hands-off way to cook them by avoiding large pots of boiling water, it also concentrates their flavor. Roasted garlic is an easy addition here; since the potatoes already need an hour's worth of oven time, the garlic can cook alongside. The mellowed, caramelized garlic cloves are then smashed into the silky spuds, creating a minimalist yet rich and savory side dish. Make this the night before and reheat it in a buttered casserole dish in the oven - or even in the microwave - with a couple of extra pats of butter on top, right before eating.
Provided by Eric Kim
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees. Turn the garlic head on its side and carefully cut off the very top end to expose the cloves. (Discard the top.) Place the head of garlic on a sheet of foil, cut side up, and drizzle with the oil and season with salt and pepper. Wrap tightly and place on a sheet pan. Wrap each sweet potato individually in foil and place on the pan alongside the garlic.
- Bake until the sweet potatoes are tender and the garlic is soft, fragrant and slightly caramelized, about 1 hour. Set aside, still wrapped, to cool slightly.
- Meanwhile, heat the cream and butter in the microwave in 30-second intervals, checking after each, until the butter is melted, about 1 minute. (Alternatively, you can heat the cream and butter in a small saucepan over medium until the butter is melted.)
- Unwrap the sweet potatoes and peel them, discarding the skin and adding the flesh to a large bowl. Squeeze the garlic head, cut side down, into the bowl to release the roasted cloves. Pour in the hot cream and butter. Using a whisk or fork, break up the potatoes and garlic and vigorously stir until smooth and fluffy, at least 30 seconds. Taste for seasoning, adjusting with salt and pepper as needed. Transfer to a serving bowl and serve warm. (To make ahead, transfer to a buttered casserole dish or cake pan, cover and refrigerate for up to 24 hours, until ready to eat. Bake in a 350-degree oven or microwave until heated through, about 15 minutes. On Thanksgiving, you should reheat this when the turkey is out of the oven and resting.)
ROASTED GARLIC MASHED POTATOES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 1h
Yield 3 to 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F.
- Slice off the very top of the garlic head. Drizzle head with olive oil and wrap in foil. Place on a sheet tray and bake until tender and fragrant, roughly 35 minutes. Remove from the oven and let cool. Remove the cloves and mash with a wooden spoon.
- Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil. Cook until fork tender and drain. Mash the potatoes until smooth.
- Meanwhile heat butter and cream until butter melts. Add the roasted garlic and potatoes and mash all together.
- Taste and season with salt and pepper. Serve immediately.
ROASTED GARLIC MASHED POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Dice the potatoes and boil in a pot of water until fork tender, 25 to 30 minutes. Drain and return to the pan over low heat. Mash the potatoes for 5 minutes to allow a lot of the steam to escape.
- Add the butter, cream cheese, half-and-half, cream, some salt, pepper and roasted garlic. Stir/mash to combine. Test and adjust the seasonings.
- Spread the potatoes into a large buttered baking dish. Dot the top with butter. Bake until heated through, about 30 minutes.
MASHED SWEET POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Pierce the sweet potatoes 2 or 3 times with a fork. Bake in a roasting pan for 45 to 60 minutes, until tender. Cut the potatoes in half, lengthwise. Hold the sweet potatoes with a potholder or towel and scoop out the potato flesh into a food mill or ricer.
- In a medium saucepan, heat the butter, syrup, zest, and vinegar over medium heat. Remove from the heat and mash the sweet potatoes in the pan. Stir to combine evenly. Season to taste with salt and pepper. Serve immediately.
GARLIC ROASTED POTATOES
Ina Garten's Garlic-Roasted Potatoes from Food Network's Barefoot Contessa make the perfect classic side dish for any meal.
Provided by Ina Garten
Categories side-dish
Time 1h10m
Yield : 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
- Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
ROASTED GARLIC-PARMESAN MASHED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Slice off about ¼ inch from the top of the garlic. Place on a sheet of foil and drizzle with olive oil. Wrap in the foil, place on a baking sheet and roast until the garlic is soft, 50 to 60 minutes. Meanwhile, spread 1 cup parmesan in a thin layer on a baking sheet (use a silicone mat if you have one); sprinkle with the chopped rosemary. Bake until golden and bubbling, 5 to 6 minutes. Let cool on the baking sheet.
- Meanwhile, rinse the potatoes well with cold water to get rid of any excess starch. Transfer the potatoes to a saucepan; cover with cold water by 1 inch, season generously with salt and bring to a boil. Reduce the heat to medium low and simmer, uncovered, until the potatoes are very tender but not falling apart, about 30 minutes.
- Let the garlic cool slightly, then unwrap and squeeze the cloves out of the skins into a small saucepan. Add the milk and rosemary sprig. Heat over medium heat, stirring occasionally, until hot but not boiling. Reduce the heat to low and keep warm.
- Drain the potatoes and return to the pot over low heat; cook until any excess water evaporates, about 2 minutes. Strain the milk mixture into the pot with the potatoes, pressing on the solids. Add the butter, olive oil and 2 teaspoons salt and mash well with a potato masher. Fold in the mascarpone and the remaining 1/4 cup parmesan.
- Transfer the potatoes to a bowl; crumble the crispy parmesan on top before serving.
GARLIC-ROASTED SWEET POTATOES
This unexpected combination is so tasty. It makes a wonderful fall or winter side dish with any meat. Double or triple the recipe to feed a bigger group.-Carol Ferranti, Esmond, Rhode Island
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a small baking dish, combine the sweet potatoes and garlic. Drizzle with oil; sprinkle with salt and pepper. Bake, uncovered, at 425° for 25-30 minutes or until tender, stirring every 10 minutes.
Nutrition Facts : Calories 202 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 165mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 4g fiber), Protein 2g protein.
ROASTED GARLIC SWEET POTATOES
These sweet potatoes are prepared similar to roasted garlic mashed potatoes. The sweet potatoes add an interesting creamy and sweet dynamic that is balanced out with sour cream, cream cheese, and--of course--roasted garlic...mmm.
Provided by Kelly
Categories Side Dish
Time 1h35m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Prick the sweet potatoes with a fork or the tip of a paring knife; set aside. Cut off the top of the heads of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. You may need to trim individual cloves along the sides of each head. Brush the cut cloves with the olive oil, then nestle each head into a piece of aluminum foil.
- Place the sweet potatoes and garlic cloves directly on the oven racks. Bake for about 1 hour, removing the sweet potatoes once they have softened, and removing the garlic heads once they are tender and nicely browned.
- Peel the sweet potatoes, and place into a mixing bowl. Squeeze the individual garlic cloves into the bowl, then add the butter, sour cream, cream cheese, and cayenne pepper. Mash until smooth, then season to taste with salt and pepper. Scrape the mashed potatoes into a 1 1/2 quart baking dish, and return to the oven for about 15 minutes to reheat.
Nutrition Facts : Calories 199.9 calories, Carbohydrate 19.9 g, Cholesterol 25.4 mg, Fat 11.9 g, Fiber 2.3 g, Protein 4.3 g, SaturatedFat 5.8 g, Sodium 134.5 mg, Sugar 2.9 g
GARLIC MASHED SWEET POTATOES RECIPE BY TASTY
Here's what you need: sweet potatoes, butter, heavy cream, garlic, salt, pepper
Provided by Merle O'Neal
Categories Sides
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Add potatoes to a large pot of salted water. Place over medium/high heat and bring to a boil. Cook until fork tender, about 15-20 minutes.
- Drain, peel, and mash potatoes until they reach a smooth consistency.
- Add remaining ingredients to mash and mix to incorporate.
- Enjoy!
Nutrition Facts : Calories 333 calories, Carbohydrate 54 grams, Fat 12 grams, Fiber 7 grams, Protein 4 grams, Sugar 17 grams
ROASTED GARLIC MASHED POTATOES
You HAVE to give these potatoes a try. I saw them on "Easy Entertaining" on the Food Network, and I gave them a shot. WOW! I have made these for 2 years now on Thanksgiving and Christmas. GARLIC LOVERS REJOYCE! I like to garnish with a little parsley for color.
Provided by Juju Bee
Categories Potato
Time P1DT45m
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- The night before, cube the potatoes, and put them in a large saucepan with salted cold water and place in the refrigerator overnight.
- Roast the garlic: Preheat the oven to 350 degrees F, peel the outermost layers of skin off the heads of garlic; cut off the top 1/3 of the heads to open the cloves and heat olive oil in a large oven-safe saute pan over medium heat; Add garlic, and saute for about 10 minutes; Season with salt and pepper and transfer pan to the oven to roast for 15 minutes; Remove from heat and let cool.
- For the garlic paste: Pop garlic cloves from their skins and place cloves in a blender, along with any olive oil left in the pan; Puree until smooth; you should have a paste-like consistency.
- For the potatoes: The next day, add some more salt and then bring to a boil over high heat.
- Cook until tender, about 10 minutes.
- Drain well, place potato cubes in a food mill, and grind to remove skins.
- Alternatively, smash the potatoes with a large fork or potato masher.
- Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown.
- Add the garlic paste and cook quickly.
- Add the cream, season, to taste, with salt and pepper, and bring to a boil.
- Reduce the heat to low and fold in potatoes with a wooded spoon or large whisk.
- Add the remaining butter by tablespoons, until taste suits you, stirring after each addition.
- Season with salt and pepper, to taste, and serve.
Nutrition Facts : Calories 950.1, Fat 85.1, SaturatedFat 42.8, Cholesterol 195.4, Sodium 43.2, Carbohydrate 45.1, Fiber 3.7, Sugar 1.9, Protein 6.5
ROASTED GARLIC MASHED POTATOES
Make and share this Roasted Garlic Mashed Potatoes recipe from Food.com.
Provided by cookiedog
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F.
- Slice off the very top of the garlic head. Drizzle head with olive oil and wrap in foil. Place on a sheet tray and bake until tender and fragrant, roughly 35 minutes. Remove from the oven and let cool. Remove the cloves and mash with a wooden spoon.
- Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil. Cook until fork tender and drain. Mash the potatoes until smooth.
- Meanwhile heat butter and cream until butter melts. Add the roasted garlic and potatoes and mash all together.
- Taste and season with salt and pepper. Serve immediately.
Nutrition Facts : Calories 467, Fat 31.3, SaturatedFat 19.5, Cholesterol 99.3, Sodium 135.4, Carbohydrate 42.3, Fiber 4.2, Sugar 2.5, Protein 6.3
ROASTED GARLIC MASHED POTATOES
Russet potatoes are blended with roasted garlic, butter and milk. This recipe is a standard.
Provided by Kathleen Burton
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h10m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour.
- Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.
- Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend potatoes with an electric mixer until desired consistency is achieved.
Nutrition Facts : Calories 171.7 calories, Carbohydrate 23.5 g, Cholesterol 16.5 mg, Fat 7.9 g, Fiber 2.2 g, Protein 2.8 g, SaturatedFat 4.1 g, Sodium 294.5 mg, Sugar 1.7 g
ROASTED GARLIC MASHED POTATOES - THE BEST YOU'VE EVER HAD
Make and share this Roasted Garlic Mashed Potatoes - the Best You've Ever Had recipe from Food.com.
Provided by Mimi Bobeck
Categories Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Separate head of garlic into individual cloves.
- Toss in olive oil and wrap tightly in small piece of aluminum foil.
- Bake in 350°F (180°C) oven for 45 minutes.
- When the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves.
- Mash the roasted garlic with a fork, or force through a fine strainer.
- If you use a ricer as recommended below, simply rice the garlic along with the potatoes.
- Peel and boil potatoes in salted water until tender.
- Force the cooked potatoes through a ricer (recommended) or mash by your usual method.
- Put the riced potatoes, garlic, sour cream, butter, and salt and white pepper in a mixer bowl, and whip at medium speed until smooth.
- Add cream or milk to adjust consistency.
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