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Corny Garlic Mashed Potatoes

Total Time

Prep: 35 min. Bake: 55 min. + cooling

Makes

8 servings

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

Ingredients

  • 1 whole garlic bulb
  • 1 tablespoon olive oil
  • 8 medium red potatoes, peeled and cut into chunks
  • 1/2 cup butter, cubed
  • 1 cup 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 shredded cheddar cheese

Directions

  1. Remove papery outer skin from garlic (do not peel or separate cloves). Brush with oil. Wrap in heavy-duty foil.
  2. 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.
  3. Place potatoes in a large 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. Stir in the onions, corn, salt and pepper.
  4. Spoon into a greased 11x7-in. baking dish. Sprinkle with the cheese. Bake, uncovered, at 350° for 25 minutes or until heated through.

Nutrition Facts

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

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