Amity's Roasted-Garlic Potatoes
Published December 21, 1996
- Total Time
- 1 hour
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Ingredients
1 giant clove of garlic
4 pounds Idaho potatoes, peeled and quartered
1 sweet potato, peeled and quartered
2 teaspoons kosher salt, plus more to taste
1 cup butter
1 cup milk
1 teaspoon fresh ground black pepper, plus more to taste
Nutritional analysis per serving (6 to 8 servings)
45 grams carbs; 64 milligrams cholesterol; 412 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 15 grams saturated fat; 24 grams fat; 5 grams fiber; 510 milligrams sodium; 6 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Roast the garlic clove in its skin for 20 minutes in a 350-degree oven. Remove, squeeze off the skin and mash the garlic. It should equal 1 tablespoon. Set aside.
- Step 2
Put the white potatoes and sweet potato in a large pot, cover with water, add the 2 teaspoons of salt and boil until the potatoes are tender, about 30 minutes, and drain in a colander.
- Step 3
Place the hot potatoes in a large bowl. Add the garlic, butter and milk and, using a hand mixer, whip the potatoes until very smooth. Add the black pepper and adjust the seasoning with additional salt and pepper to taste. Serve immediately.
Private Notes