From, "Great Lake Effects...Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.


  • 1 head garlic

  • 1 Tablespoon olive oil

  • 1 bunch green onions, chopped

  • 2 Tablespoons butter or margarine

  • 6 large red potatoes, cut into 1/4–inch pieces

  • 6 ounces regular or low-fat cream cheese, softened, cubed

  • Freshly ground pepper

  • Paprika


Cut 1/8 to 1/4 inch from the top of the garlic head to expose the cloves.  Place in a baking pan.  Drizzle with the olive oil. Bake at 350 degrees for 45 to 60 minutes or until brown. Remove from oven.

Pop cloves out of skin and mash when cool. Saute the green onions in the butter in a skillet just until tender. Combine the potatoes with enough water to cover in a saucepan.  Bring to a boil; reduce heat. Cook, uncovered, for 10 minutes or until tender; drain.

Mash the potatoes.  Stir in the garlic, green onions, cream cheese and pepper.  Spoon into a baking dish sprinkled with paprika. May be prepared 1 day in advance and stored in the refrigerator.  Bring the mashed potatoes to room temperature before reheating.  May roast the garlic 1 day in advance or while cooking the potatoes. Bake at 300 degrees for 10 minutes or until light brown.


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