Rosemary-Roasted Garlic Mashed Potatoes
Active Time: 15 minutes • Total Time: 1 hour • Serves: 12
4 heads garlic
2 teaspoons Schnucks olive oil
4 pounds Yukon gold potatoes (about 9 medium), peeled and cut into 2-inch chunks
1-1/4 cups Schnucks half-and-half
5 tablespoons Schnucks unsalted butter
1 tablespoon chopped fresh rosemary leaves
1-1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1. Preheat oven to 400°F. With serrated knife, cut 1/2-inch from top of each head of garlic to expose top of cloves; discard tops. Place garlic, cut side up, on sheet of aluminum foil; drizzle oil over cut side of garlic heads. Wrap foil tightly around garlic. Roast 40 minutes or until cloves are very soft. Carefully open foil. When garlic is cool enough to handle, squeeze each garlic clove out of its skin and place in small bowl; set aside.
2. Meanwhile, in covered 5- to 6-quart saucepot, add potatoes and enough salted water to cover by 1 inch; heat to boiling over high heat. Simmer, uncovered, 10 to 15 minutes or until potatoes are very tender.
3. Drain potatoes well, then return to same saucepot. Add half-and-half, butter, rosemary, salt, pepper and garlic. With potato masher, mash potatoes until they are slightly chunky. Heat through over medium heat, stirring occasionally. Makes about 9 cups.
Each serving: about 206 calories, 8 g total fat (5 g saturated), 21 mg cholesterol, 254 mg sodium, 28 g carbohydrate, 2 g fiber, 0 g sugars, 4 g protein
If desired, roast garlic as directed in step 1 up to 2 days in advance. Reheat garlic in microwave oven on high 10 to 15 seconds or until hot, then coarsely chop before adding to potatoes in step 3.