Corny Garlic Mashed Potatoes Recipe

5 4 9
Corny Garlic Mashed Potatoes Recipe
Corny Garlic Mashed Potatoes Recipe photo by Taste of Home
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Corny Garlic Mashed Potatoes Recipe

Read Reviews
5 4 9
Publisher Photo
I dreamed up this family favorite after dining on something similar in a restaurant. My family asks for these potatoes on special occasions, but I like them anytime. They're a nice change from our everyday mashed potatoes. -Patti Lacey, Lincoln, Nebraska
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Bake: 55 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Bake: 55 min. + cooling

Ingredients

  • 1 whole garlic bulb
  • 1 tablespoon olive or vegetable oil
  • 8 medium red potatoes, peeled and cut into chunks
  • 1/2 cup butter or margarine
  • 1 cup (8 ounces) sour cream
  • 2 tablespoons milk
  • 1 tablespoon minced fresh parsley
  • 3 green onions, sliced
  • 1 can (11 ounces) whole kernel corn, drained
  • Salt and pepper to taste
  • 1 cup (4 ounces) shredded cheddar cheese

Directions

Remove papery outer skin from garlic (do not peel or separate cloves). Brush with oil. Wrap in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Cut top off garlic head, leaving the root end intact. Squeeze softened garlic into a large bowl; set aside.
Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and add to garlic. Add the butter, sour cream, milk and parsley; mash. Add the onions, corn, salt and pepper; mix well.
Spoon into a greased 11-in. x 7-in. baking dish. Sprinkle with the cheese. Bake, uncovered, at 350° for 25 minutes or until heated through. Yield: 8 servings.
Originally published as Corny Garlic Mashed Potatoes in Taste of Home August/September 2002, p29

Nutritional Facts

3/4 cup: 346 calories, 23g fat (14g saturated fat), 66mg cholesterol, 332mg sodium, 26g carbohydrate (4g sugars, 3g fiber), 7g protein.

  • 1 whole garlic bulb
  • 1 tablespoon olive or vegetable oil
  • 8 medium red potatoes, peeled and cut into chunks
  • 1/2 cup butter or margarine
  • 1 cup (8 ounces) sour cream
  • 2 tablespoons milk
  • 1 tablespoon minced fresh parsley
  • 3 green onions, sliced
  • 1 can (11 ounces) whole kernel corn, drained
  • Salt and pepper to taste
  • 1 cup (4 ounces) shredded cheddar cheese
  1. Remove papery outer skin from garlic (do not peel or separate cloves). Brush with oil. Wrap in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Cut top off garlic head, leaving the root end intact. Squeeze softened garlic into a large bowl; set aside.
  2. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and add to garlic. Add the butter, sour cream, milk and parsley; mash. Add the onions, corn, salt and pepper; mix well.
  3. Spoon into a greased 11-in. x 7-in. baking dish. Sprinkle with the cheese. Bake, uncovered, at 350° for 25 minutes or until heated through. Yield: 8 servings.
Originally published as Corny Garlic Mashed Potatoes in Taste of Home August/September 2002, p29

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Reviews forCorny Garlic Mashed Potatoes

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Gessica User ID: 1193660 64278
Reviewed Apr. 15, 2014

"We love these!!!"

MY REVIEW
CanadianChris User ID: 6354761 64267
Reviewed Apr. 28, 2012

"Always, always, get compliments and requests for the recipe."

MY REVIEW
amiss84 User ID: 4841285 85854
Reviewed Nov. 21, 2011

"amazing. have been making this for years ever since ive found this recipe. love everything about it."

MY REVIEW
hugabugs User ID: 2122964 43405
Reviewed Sep. 9, 2010

"I first made this recipe for a weekly potluck/prayer meeting and it got rave reviews. People went back for seconds and thirds and there was just enough left over to fight over at lunch the next day! The roasted garlic makes all the difference. It's a bit more trouble than regular mashed potatoes, but worth every single bit of effort. Delicious!"

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