Roasted Garlic Mashed Potatoes

Roasted Garlic Mashed Potatoes
Makes: 6 servings
Prep 10 mins Bake 350°F1 hr 15 mins
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Roasted Garlic Mashed Potatoes
  • 1  whole bulb  garlic
  • 2 2/3  cups  Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
  • 5  large potatoes, cut into 1" pieces (about 7-1/2 cups)
  • 2  tablespoons  chopped chives or green onion tops (optional)

1. Cut off the top of the garlic bulb. Drizzle with about 2 tablespoons of the broth. Wrap the bulb in aluminum foil and bake at 350 degrees F. for 1 hour or until it's softened.

2. Place the broth and potatoes in a 3-quart saucepan and heat to a boil over medium-high heat. Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain, reserving the broth.

3. 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.

From the Test Kitchen
  • *Leftover roasted garlic is perfect for garlic toast, meat gravy, soups, etc.
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