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    Jefferson Adams
    Jefferson Adams

    Roasted Garlic Mashed Potatoes (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Garlic mashed potatoes are a wonderful variation on the classic turkey side dish. This classic recipe blends potatoes with roasted garlic, butter and milk. It's a yummy, easy to prepare variation on classic mashed potatoes, and it not only please your guests, it will fill your house with the scent of roasted garlic! This recipe will make enough for about 8 servings, so scale accordingly.

    Ingredients:
    1 large head garlic
    1 tablespoon olive oil
    2 pounds potatoes, peeled and quartered*
    4 tablespoons butter, softened
    ½ cup milk
    1 teaspoon of salt
    ¼ cup fresh chives (optional)
    salt and pepper to taste

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    Preparation:
    Preheat oven to 350 degrees F (175 degrees C).

    Slice off the pointed end of the garlic bulb, just enough to expose the garlic cloves. Drizzle olive oil over the clove, and wrap in aluminum foil. Bake at 350 degrees for 1 hour.

    On the stove, add 1 teaspoon of salt to a large pot of water, and bring to a boil.

    Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop the potatoes. Stir in butter, milk, salt and pepper to taste.

    Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Mash potatoes to desired consistency, fold in chives and serve.

    *Note: You can make this recipe with thin-skinned potatoes and leave the skins on, if desired.



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    Guest Ellen

    I love adding roasted garlic to mashed potatoes!

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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


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