Classic Comfort Cuisines
Roasted Garlic and Herb Mashed Potatoes
My husband loves his mashed potatoes. I think they are too much work, all that peeling! This recipe is the perfect compromise for us and keeps my husband happy. No peeling required, and the addition of roasted garlic dresses up these potatoes.
Roasted Garlic
- 4 to 5 heads of garlic
- 2 to 3 tablespoons olive oil
Mashed Potatoes
- 2 lb. red potatoes, quartered
- 1 tsp. oregano or Italian seasoning
- 1 tsp. salt
- ½ tsp. pepper
- 1 head Roasted Garlic
- ½ cup chicken broth
- ¼ cup butter
- ⅓ cup milk or cream
Print Recipe
Roasted Garlic
- Slice the top off the garlic heads so that the cloves are exposed.
- Coat the bottom of a 6-quart slow cooker with olive oil, and add the garlic cut side down.
- Cook on low for about 4 hours. The garlic will brown slightly and become very soft.
- Squeeze one head of garlic to get the garlic out. Refrigerate or freeze the remaining garlic heads.
Mashed Potatoes
- Spray the inside of a 6-quart slow cooker with cooking spray.
- Add the potatoes, seasonings, roasted garlic and chicken broth, and cook on low for 3 hours or on high for 1 to 1½ hours.
- Use a hand mixer to blend the potatoes. Add the butter and milk slowly, a little at a time. You may not need the full amount of milk, or you may need additional milk to get the consistency of the potatoes you prefer. Add more seasonings if needed.
- Keep the potatoes warm in the slow cooker until you are ready to serve.
Serves 8
Reprinted from Holiday Slow Cooker Copyright © 2017 by Leigh Anne Wilkes. Published by Page Street Publishing.
Share this classic, creamy, comfort food fave with friends and family—they’ll be glad you did!
Posted in December 2018 on Sep 21, 2018