Roasted Garlic - Mashed Potato Casserole
Beth
ingredients
- 2 whole heads garlic
- 6 to 8 pounds russet potatoes
- 8 tablespoons butter
- 1/4 cup chopped green onions (optional)
- 16 ounce light sour cream
- 1/2 cup low fat milk
- 1 1/2 tsp salt
- freshly ground pepper to taste
directions
- 1
Cut about 1/2 inch from the top of the heads of garlic. Wrap garlic in foil and roast in a preheated oven @ 350 Degrees for 45 Minutes. Remove from oven. When cool squeeze garlic out of skin into a small bowl and mash with a fork.
- 2
Peel potatoes and cut into large chunks. Steam until tender and drain. Mash potatoes, garlic, butter, green onions, sour cream, milk, salt and pepper until fluffy. Spoon into non-stick casserole. May be refrigerated over night. One hour before cooking remove from refrigerator. Cook for 45 minutes at 350F.
Source: Beth
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