• 4 Ratings

High-starch russet potatoes become dry and fluffy when baked. They'll absorb all the milk, cheese, and Mushroom Sauce -- making the creamiest, splurge-worthy mashed potato recipe.

Source: Better Homes and Gardens

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Andy Lyons

Recipe Summary

prep:
15 mins
bake:
55 mins to 1 hr at 400°
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F. Cut 1/4 inch off the pointed end of the head of garlic to expose cloves. Drizzle with a little olive oil; wrap in foil. Scrub potatoes and prick with fork. Place potatoes in preheated oven; bake 20 minutes. Add garlic. Continue baking potatoes and garlic 35 to 40 minutes or until potatoes are tender and garlic is soft and browned.

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Instructions Checklist
  • Holding hot potatoes with towel, split potatoes and scrape flesh into saucepan over low heat. Squeeze roasted head of garlic from the bottom to push cloves out of their papery skins and into potatoes. Add butter, sour cream, and cream cheese. Mash with potato masher. Season with 1 teaspoon salt and 1/4 teaspoon black pepper. Gradually stir or whisk in hot milk until potatoes are light and fluffy. Transfer to serving bowl. Top with Mushroom Sauce. Serves 8.

Nutrition Facts

296 calories; total fat 17g; saturated fat 10g; polyunsaturated fat 1g; monounsaturated fat 5g; cholesterol 45mg; sodium 466mg; potassium 748mg; carbohydrates 31g; fiber 3g; sugar 4g; protein 6g; vitamin a 583IU; vitamin c 21mg; thiaminmg; riboflavinmg; niacin equivalents 4mg; vitamin b6 1mg; folate 24mcg; vitamin b12mcg; calcium 61mg; iron 1mg.

Reviews

4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0