Red-Skinned Mashed Potatoes with Garlic
Source of Recipe
annabeth
List of Ingredients
1-1/4 lbs. red-skinned potatoes, washed and quartered
2-1/2 cups water
3 chicken-flavored bouillon cubes
6 - 8 cloves garlic, roasted
1/4 cup cream cheese, sofened
2 T. chopped fresh parsley
extra virgin olive oilRecipe
Place potatoes in a large saucepan. Add water and bouillon cubes. Bring mixture to a boil, reduce heat, cover, and cook for 20-25 minutes or until potatoes are tender. Drain, reserving the liquid. Mash potatoes and add roasted garlic and cream cheese to potatoes. Gradually beat in enugh reserved cooking liquid to make potatoes light and fluffy. Stir in parsley and serve immediately.
To roast garlic: Slice off the end of the garlic bulb. Drizzle cut end with extra virgin olive oil and wrap in aluminum foil. Roast in a 400 degree oven for 45-50 minutes or until garlic is soft. Squeeze garlic from peel and add to mashed potatoes, or serve on toasted baguettes.
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