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Prep 20min
Total1hr20min
Servings6
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Ingredients
6
medium russet potatoes (about 2 lb)
6
unpeeled garlic cloves
2
tablespoons olive or vegetable oil
1
teaspoon chopped fresh or 1/4 teaspoon dried rosemary leaves
1/2
teaspoon salt
1/3
to 1/2 cup milk
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Steps
1
Heat oven to 375°F. Scrub potatoes; pierce with fork to allow steam to escape. Wrap garlic cloves in foil. Bake potatoes and garlic 1 hour or until potatoes are soft.
2
In 8-inch skillet, heat oil and rosemary over medium heat 2 to 3 minutes, stirring frequently, until rosemary is fragrant.
3
Cut potatoes in half; carefully spoon potatoes into large bowl, discarding skins. Slip skins off cloves of garlic; discard skins. Add garlic, oil mixture and salt to potatoes. Mash until fluffy, adding milk until desired consistency.
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Serve these easy and creamy Roasted Garlic Mashed Potatoes with a seasoned rotisserie chicken and steamed green beans.
Allowing potatoes to cool a bit after baking will make them easier to handle, but don’t let them cool too long. They will be easier to mash while still warm.
You can substitute butter for the olive oil in this Roasted Garlic Mashed Potatoes recipe.
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