Garlic and Shallot Mashed Potatoes Recipe

Garlic and Shallot Mashed Potatoes Recipe
Garlic and Shallot Mashed Potatoes Recipe photo by Taste of Home
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Garlic and Shallot Mashed Potatoes Recipe

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Roasting garlic gives it a mellow, robust flavor, so it's not overpowering in these marvelous mashed potatoes. A touch of cream cheese provides just the right amount of richness.
MAKES:
6 servings
TOTAL TIME:
Prep: 40 min. Cook: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 40 min. Cook: 15 min.

Ingredients

  • 1 whole garlic bulb
  • 1 shallot
  • 1 tablespoon olive oil
  • 2-1/2 pounds Yukon Gold potatoes (about 8 medium), peeled and cut into wedges
  • 1/2 cup 2% milk
  • 3 tablespoons butter, softened
  • 2 ounces cream cheese, softened
  • 1 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • Cayenne pepper or paprika, optional

Directions

Remove papery outer skin from garlic (do not peel or separate cloves) and the shallot. Cut tops off of garlic bulb and shallot; brush with oil. Wrap each in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes.
Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain; place in a large bowl.
Squeeze softened garlic into bowl. Finely chop shallot; add to potatoes. Add the milk, butter, cream cheese, salt and pepper; mash potatoes. Sprinkle with cayenne if desired. Yield: 6 servings.
Originally published as Garlic and Shallot Mashed Potatoes in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p240

Nutritional Facts

3/4 cup: 228 calories, 11g fat (6g saturated fat), 26mg cholesterol, 472mg sodium, 29g carbohydrate (3g sugars, 2g fiber), 4g protein.

  • 1 whole garlic bulb
  • 1 shallot
  • 1 tablespoon olive oil
  • 2-1/2 pounds Yukon Gold potatoes (about 8 medium), peeled and cut into wedges
  • 1/2 cup 2% milk
  • 3 tablespoons butter, softened
  • 2 ounces cream cheese, softened
  • 1 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • Cayenne pepper or paprika, optional
  1. Remove papery outer skin from garlic (do not peel or separate cloves) and the shallot. Cut tops off of garlic bulb and shallot; brush with oil. Wrap each in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes.
  2. Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain; place in a large bowl.
  3. Squeeze softened garlic into bowl. Finely chop shallot; add to potatoes. Add the milk, butter, cream cheese, salt and pepper; mash potatoes. Sprinkle with cayenne if desired. Yield: 6 servings.
Originally published as Garlic and Shallot Mashed Potatoes in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p240

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