Oven-roasted garlic and skin-on Yukon Gold potatoes set this classic side dish apart from your basic mashed potato recipe. They're even good cold the next day!
Preparation Time
20 mins
Cooking Time
45 mins
Total Time
1 hr 5 mins
Calories
315 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Remove outer skin from garlic head, leaving individual cloves intact. Cut 1/4 to 1/2 inch off the top, exposing all cloves. Coat top of garlic with olive oil and use your fingers to work it in. Wrap in foil and place in a baking dish.
Step 3
Roast in the preheated oven for 45 minutes.
Step 4
When the garlic is about halfway done, place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, but still firm, 15 to 20 minutes. When poked with a fork, they should break once. Drain.
Step 5
Remove garlic from the oven. Squeeze garlic from each clove into a small bowl and mash with a fork.
Step 6
Return potatoes to the pot and mix with cream cheese, margarine, milk, sour cream, and garlic. Mix in salt and pepper.
Ingredients
2 tablespoons olive oil
6 tablespoons margarine
1 head garlic
5 pounds Yukon gold potatoes, scrubbed and quartered
