Mashed potatoes are one of those foods that I ate ALL the time growing up, but now that I cook for myself, I rarely make them. I was reminded of what I was missing when I ordered pot roast with mashed potatoes at a restaurant Marc and I dined at in D.C. Before you look at me all weird for ordering pot roast at a restaurant, let me just tell you it was highly recommended and it was on the featured part of the menu.
I didn’t have an ounce of regret when my pot roast came out on a bed of the creamiest mashed potatoes ever (except for these), the best gravy ever (not exaggerating), along with roasted root veggies and fried onions on top. Seriously I was in pot roast heaven… If there is such a thing.
Once returning home to Minnesota, I had one mission. Make pot roast and mashed potatoes that are as good, if not better, than I had at the restaurant.
Now, I haven’t attempted the pot roast yet, but I have to say – these mashed potatoes take home the prize. My secret? Once again, I have to give it up to Swanson Cream StarterTM. Not only did the Cream Starter take the creaminess up a notch, but it added just a slight bit of seasoning that made the flavor outstanding. Oh, and don’t forget the roasted garlic.
Have you ever roasted garlic before? It is so much easier than you would think and it takes garlic’s in-yo-face flavor to a more mellow and rich flavor, which worked perfectly in these mashed potatoes.
So whether you have a pot roast in the slow cooker, turkey in the oven, or have a craving for Shepard’s pie, these are the mashed potatoes you NEED to go with it.
- 1 head of garlic
- 1 Tbsp. olive oil
- 3 1/2-4 lbs. Russet potatoes
- 16 oz. Swanson Cream StarterTM Traditional or Reduced Fat
- Salt and pepper to taste
- Butter for topping optional
- Preheat oven to 400 degrees F.
- Remove loose layers from head of garlic, then cut the top off, as shown in picture.
- Place in a square of aluminum foil, then drizzle with olive oil.
- Seal up foil packet.
- Roast garlic in oven for 40-45 minutes.
- Once roasted, let cool completely.
- Peel potatoes and dice into chunks.
- Place potatoes in large pot and cover with 1 inch of water.
- Season with 1 tsp. of salt.
- Bring to a boil, and then simmer until potatoes can be pierced easily with a fork, about 20-25 minutes.
- Once cooked, drain the potatoes.
- Squeeze garlic out of the skin, and combine with potatoes.
- Place Swanson Cream StarterTM in small pot over medium-low heat.
- In large bowl, beat potatoes with electric mixer along with roasted garlic.
- Once smooth, slowly add in Swanson Cream StarterTM, until desired consistency is reached. (I had about 1/4 cup left, which I saved and used to "re-hydrate" leftovers.)
- Season with salt and pepper, to taste, and serve.
This blog post is sponsored by Swanson®.