Roasted Garlic Mashed Potatoes

Refrigerator Potato Rolls

Roasted Garlic Mashed Potatoes


6 cloves garlic

1 tablespoon olive oil

1 1/2 pounds all purpose potatoes

5 tablespoons butter

1/3 - 2/3 cup warm milk

Salt Pepper

1/2 cup parmesan, grated

Preheat oven to 400 degrees. Place garlic cloves on a small square of aluminum foil and drizzle with olive oil. Wrap foil around garlic and bake in oven for 20 minutes or until golden. If you prefer, peel the potatoes. Quarter potatoes and cover with water in a large pot. Bring to a boil and simmer until tender, about 15 minutes. Drain the potatoes and return to hot pot and mash with masher or hand held mixer. Mash in the roasted garlic. Mix in butter, milk and salt and pepper. Transfer mashed potatoes to an oven proof dish and sprinkle top with parmesan. Bake in oven for 15 minutes or until top is golden

Yield: 4 servings

Recipe by Cathy Lowe

Refrigerator Potato Rolls


4 servings mashed potatoes

4 1/2 - 4 3/4 cups flour

1 package dry yeast

1 cup milk

1/2 cup shortening

1/2 cup sugar

1 tsp. salt

2 eggs


In large mixing bowl thoroughly mix 2 cups flour and yeast. In pan heat milk, shortening, sugar and salt until warm (115 - 120 degrees). Stir in potatoes. Add to dry mixture in bowl. Add eggs. Beat at low speed for 1/2 minute. Beat 3 minutes at high speed. By hand stir in enough remaining flour to make a soft dough. Place dough in greased bowl; turn once to grease surface. Cover and refrigerate several hours or up to 1 week.

To use dough, grease 13 x 9-inch pan. Makes 32 rolls. Cover and let rise about 45-60 minutes. Bake at 375 for 25 - 30 minutes.


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