Ingredients for Corny Garlic Mashed Potatoes
- Head Of Garlic
- Olive Oil
- Red Potatoes
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup sour cream
- 1/4 cup milk
- Fresh Parsley
- Green Onions
- Whole Kernel Corn
- Salt And Pepper
- Cheddar Cheese
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How to Make Corny Garlic Mashed Potatoes
- Preheat oven to 425°F (220°C).
- Remove the papery outer skin from 1 whole head of garlic.
- Drizzle with 1 teaspoon olive oil.
- Wrap in heavy-duty foil and bake for 30-35 minutes, or until softened.
- Let the garlic cool for 10-15 minutes.
- Cut off the top of the garlic head, leaving the root end intact.
- Squeeze the softened garlic cloves into a large bowl and set aside.
- Peel and chop 2 lbs russet potatoes into 1-inch pieces.
- Place potatoes in a large saucepan and cover with cold water.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 15-20 minutes, or until tender.
- Drain the potatoes and add them to the bowl with the garlic.
- Add 1/2 cup (1 stick) unsalted butter, 1/2 cup sour cream, 1/4 cup milk, and 2 tablespoons chopped fresh parsley.
- Mash until smooth and creamy.
- Stir in 1 cup frozen corn, 1/2 cup chopped yellow onion, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Mix well to combine.
- Preheat oven to 350°F (175°C). Grease an 11x7x2-inch baking dish.
- Spoon the mashed potato mixture into the prepared baking dish.
- Sprinkle with 1/2 cup shredded cheddar cheese.
- Bake, uncovered, for 25 minutes, or until heated through and cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
13g
Fat
72g
Carbs
14g
