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Roasted Garlic Mashed Potatoes without tomatoes russet

Found 9 recipes

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Roasted Garlic Mashed Potatoes - the Best[...]

2 lbs potatoes 1 head garlic 1 tablespoon olive oil 1/4 cup sour cream 4 tablespoons butter milk or cream, if needed salt white pepper 1 Separate head of[...]

Source: food.com
Roasted Garlic & White Cheddar Mashed[...]

1 bulb of elephant garlic, or 2 large bulbs of American garlic, unpeeled olive oil fine sea salt and fresh ground black pepper 6 potatoes , peeled and cut in[...]

Source: cookeatshare.com

Roasted Garlic and Jalapeno Mashed Potatoes w/[...]

2 1/2 lb. potatoes , preferably baking 1 bulb roasted garlic and 2-3 roasted jalapenos 1/2 c. milk 2 tbsp. butter 5 slices Swiss cheese olive oil for[...]

Source: cookeatshare.com
Roasted Garlic Mashed Potatoes

3 whole garlic heads 1/2 cup pure olive oil sea salt fresh ground pepper 1 The night before, cube the potatoes, and put them in a large saucepan with salted[...]

Source: food.com
Roasted Garlic Velvet Mashed Potatoes

1 head garlic 1 tablespoon olive oil 2 lbs yukon gold potatoes 5 tablespoons butter 1 cup half-and-half 1 cup buttermilk salt and pepper chives 1 Set oven to[...]

Source: food.com
Roasted Garlic Mashed Potatoes

3 heads garlic , split in half 3 tablespoons olive oil 2 lbs potatoes , peeled and diced 1/2 cup butter , cubed 1/2-3/4 cup heavy cream salt and white pepper[...]

Source: food.com
Roasted Garlic Mashed Potatoes

1 head garlic 1 tablespoon olive oil 6 butter gold potatoes 1/2 cup butter 1/2 cup heavy cream salt and pepper 1 Peel off outer layer of the flaky wrapping[...]

Source: food.com
Roasted Garlic Mashed Potatoes-With Bay Leaf

1 medium head of garlic 1 1/4 lbs potatoes 1 bay leaf 1/2 teaspoon salt 3 tablespoons fat-free buttermilk 1 Preheat oven to 350. Remove papery skin from[...]

Source: food.com
Roasted Garlic Mashed Potatoes - Liliana[...]

1 medium head garlic , papery skin removed and top sliced off to expose cloves 1 1/4 lbs potatoes , peeled and thinly sliced 1 bay leaf 1/2 bay leaf 1/2[...]

Source: food.com

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