Roasted Garlic Mashed Potatoes
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 3 tablespoons extra virgin olive oil, divided
  • 1 head garlic
  • 1 head cauliflower, chopped into florets
  • 3 lbs. petite red potatoes, washed and chopped into 1 inch cubes
  • 2 tablespoons butter
  • ¼ cup nonfat greek yogurt
  • ¼ cup nonfat milk
  • Himalayan Pink or Sea Salt and pepper to taste
Instructions
  1. Preheat oven to 350 degrees F.
  2. Cut the top of the head of garlic to expose the bulbs. Place garlic in aluminum foil. Drizzle with 1 tablespoon olive oil and cover tightly with aluminum foil to seal.
  3. Roast garlic for 30 minutes. Remove and let cool.
  4. Meanwhile place cauliflower florets and potato cubes in large pot, cover with cool water and place on high heat to bring to a boil.
  5. Boil for 15-20 minutes until both the cauliflower and potatoes are tender. Drain. Return potatoes into warm pot.
  6. Finely chop cauliflower in food processor. Add to pot with potatoes.
  7. Gently squeeze the roasted garlic cloves out of the papery skin of the garlic and into the potatoes.
  8. Add remaining olive oil, butter, greek yogurt, milk, salt and pepper. Mash all to combine.
  9. Give it a final stir, adjust seasonings to taste and serve hot/warm.
Recipe by Becky's Best Bites at https://beckysbestbites.com/roasted-garlic-mashed-potatoes/