Corny Garlic Mashed Potatoes

Name: Corny Garlic Mashed Potatoes
Ingredients: 1 whole garlic bulb; 1 Tbsp. olive or vegetable oil; 8 medium red potatoes, peeled and cut into chunks; 1/2 c. butter or margarine; 1 c. (8 oz.) sour cream; 2 Tbsp. milk; 1 Tbsp. minced fresh parsley; 3 green onions, sliced; 1 (11 oz.) can whole kernel corn, drained; salt and pepper to taste; 1 c. (4 oz.) shredded Cheddar cheese

11 ingredients

14 steps

Ingredients

1 whole garlic bulb
1 Tbsp. olive or vegetable oil
8 medium red potatoes, peeled and cut into chunks
1/2 c. butter or margarine
1 c. (8 oz.) sour cream
2 Tbsp. milk
1 Tbsp. minced fresh parsley
3 green onions, sliced
1 (11 oz.) can whole kernel corn, drained
salt and pepper to taste
1 c. (4 oz.) shredded Cheddar cheese

Directions

1

Remove papery outer skin from garlic (do not peel or separate cloves).
2

Brush with oil.
3

Wrap in heavy-duty foil.
4

Bake at 425° for 30 to 35 minutes or until softened.
5

Cool for 10 to 15 minutes.
6

Cut top off garlic head, leaving the root end intact. Squeeze garlic into a large bowl; set aside.
7

Place potatoes in a saucepan and cover with water.
8

Bring to a boil; reduce heat. Cover and cook for 15 to 20 minutes or until tender.
9

Drain and add to garlic.
10

Add the butter, sour cream, milk and parsley; mash.
11

Add the onions, corn, salt and pepper; mix well.
12

Spoon into a greased 11 x 7 x 2-inch baking dish.
13

Sprinkle with the cheese.
14

Bake, uncovered, at 350° for 25 minutes or until heated through.