Corny Garlic Mashed Potatoes
Source of Recipe
Internet
List of Ingredients
1 whole garlic bulb
1 tablespoon olive or vegetable oil
8 medium red potatoes, peeled and cut into chunks
1/2 cup butter or margarine
1 cup (8 ounces) 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 (4 ounces) shredded cheddar cheese
Recipe
Remove papery outer skin from garlic (do not peel or separate cloves). Brush with oil. Wrap in heavy duty foil. Bake at 425 degrees 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 large bowl, set aside.
Place potatoes in a 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. Add the onions, corn, salt and pepper; mix well.
Spoon into a greased 11" x 7" x 2" baking dish. Sprinkle with the cheese. Bake, uncovered at 350 degrees for 25 minutes or until heated through.
Makes 8 servings.
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