 Creamy Roasted Garlic Mashed Potatoes
Makes 4 servings
|
|
|
|
Ingredients
|
|
3
|
medium all-purpose potatoes, peeled and cubed (about 1-1/2 pounds)
|
|
3
|
medium cloves garlic, unpeeled
|
|
1/4
|
cup I CAN'T BELIEVE IT'S NOT BUTTER!® Spread
|
|
1/4
|
cup milk, heated to boiling
|
|
1/2
|
teaspoon salt
|
|
|
Pinch ground black pepper
|
|
|
|
|
|
|
|
|
|
In 2-quart saucepan, add potatoes and fill with water to cover. Bring to a boil over high heat. Reduce heat to low and simmer uncovered 20 minutes or until potatoes are very tender.
|
|
Meanwhile, heat 8-inch nonstick skillet over medium-low heat. Add garlic and cook, turning occasionally, 15 minutes or until garlic is tender and skin is golden. Remove garlic; peel, then finely chop.
|
|
Drain potatoes and return to saucepan. Add garlic, I Can't Believe It's Not Butter!® Spread, milk, salt and pepper; mash until smooth.
|
|
|
|
© Unilever
|
|
|
|
|
|
Printed
from fbnr.com
|
|
