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ROASTED GARLIC MASHED POTATOES

Active Time : 1 Hour 25 Minutes
Total Time : 1 Hour 25 Minutes
Serves : 8
INGREDIENTS
  • 1 whole head large garlic bulb, unpeeled
  • 1 tablespoon olive oil
  • 2-1/2 pounds russet potatoes, peeled, cubed
  • 1/4 cup Parkay® Original Spread-tub
  • 1/4 green part only cup chopped green onions
  • 1/4 2% cup reduced fat
  • 1 pkg (3 oz each) cream cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
DIRECTIONS

Preheat oven to 400°F. Cut top off of garlic bulb to expose all cloves; discard top. Peel off loose paper-like skin from outside of bulb. Drizzle cut side with olive oil; wrap completely in aluminum foil. Place in small baking pan. Bake 40 to 45 minutes or until soft. Cool 10 minutes. Squeeze garlic pulp from bulb; discard skins. (Can be made 1 day in advance.)

Place potatoes in large saucepan; add enough water to completely cover potatoes. Bring to boil. Boil 10 minutes or until potatoes are fork tender. Drain; cover to keep warm.

Melt Parkay in small skillet over medium heat. Add garlic pulp and onions; mix well. Cook 3 minutes, or until onions are tender, stirring occasionally. Add to potatoes along with the milk, cream cheese, salt and pepper. Mash until potato mixture is smooth and well blended.