Roasted Garlic Cheddar Mashed Potatoes

by Rebekahcooked up on February 24, 2012

Happy first Friday in Lent, friends. This morning, I continued my streak of being dating/engaged to/married to someone who observes meatless Fridays, and forgetting that it’s a meatless Friday. Thankfully he is patient.

I do actually really like the observance, and try to observe with my husband. I also love that suddenly, a lot of my friends are on the hunt for vegetarian recipes! Here’s a delicious veggie side that is a little more gourmet than your average mashed potato.

 

Here’s what you need to make kick this classic side (for two people, here) up a notch:

  • 3-4 medium potatoes
  • 1/2 cup grated cheddar cheese
  • A few tablespoons of butter- to taste
  • Milk – how much depends on your preference
  • Salt and pepper
  • Parsley (or any herb you think would be delicious)
  • One large head of garlic (the whole thing! Not just a piece)

About an hour before you want to eat, cut off the end of the garlic head so each little clove is visible. Drizzle with olive oil and wrap in foil. Roast at 350 for 4o minutes.

 

Forty minutes before you want to eat, cube and boil the potatoes. They should be done in about 20 minutes.

When both are done, add them all to a large bowl, and use a potato masher or a hand mixer to well, mash. About halfway in, add the cheddar, 2-3 tablespoons of butter, and a couple of tablespoons of milk. Always begin conservatively with the milk. Continue to use the masher to mix it all together.

Top with herbs and cheese.

It’s nothing too crazy, but it’s darn good. And you can use any leftovers to make little potato cakes for breakfast. Yum!

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Time to warm up with an easy peasy vegan weeknight meal.

Shrimp Bucatini with Crème Fraîche Sauce

I loved this easy "sauce." Nobody said it has to be fancy! The Dijon mustard was a smart trick to add some dimension without destroying the dish's simplicity.