We ate a lot of potatoes this past week. Purple potatoes, sweet potatoes, and finally these mashed potatoes. Mashed potatoes scream comfort and comfort food is what we go to a lot for Sunday dinners. I don’t know what it is with kids, but mine LOVE mashed potatoes. It is always one of those sides everyone is happy to have on their plates.
These mashed potatoes have a twist that won’t make you feel guilty for eating them or giving large heaps to your kiddos. There is no butter or cream in these potatoes, but they are still creamy, tasty, and kid approved. There is an extra step in roasting the garlic, but it is ridiculously easy for the amount of flavor it adds.
- 1 head of garlic
- 5 Tbsp. olive oil
- 8-9 potatoes, peeled and diced ( I used a combo of medium sized red and russets. You don’t need to peel the red potatoes)
- 1 Tbsp. parsley
- 1/2 c. broth or more depending on texture (vegetable or chicken)
- salt and pepper to taste
Place the head of garlic in an oven proof dish and drizzle with 1 Tbsp. of olive oil. Roast the garlic in a 375 degree oven for 25-30 minutes.
Remove from the oven and set aside to cool. Place the diced potatoes in a pot of water and boil until tender. Potatoes are done when you can easily mash with a fork. Drain the water from the potatoes. Squeeze the roasted garlic from the cloves into you potatoes.
Add the remaining 4 Tbsp. olive oil, parsley, broth, salt, and pepper. Mash the potatoes with a potato masher or whip with a mixer. We had these alongside our pork tenderloin and Honey Balsamic Kale.