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Roasted garlic and Parmesan mash recipe


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  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes
  • Mashed potato

These potatoes are creamy, cheesy and delicious. It goes particularly well with roast chicken or turkey.

623 people made this

IngredientsServes: 8

  • 6 cloves garlic, peeled
  • 4 tablespoons olive oil
  • 7 baking potatoes, peeled and cubed
  • 125ml milk
  • 4 tablespoons grated Parmesan cheese
  • 30g butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min

  1. Preheat oven to 180 C / Gas 4.
  2. Place garlic cloves in a small baking dish. Drizzle with olive oil, cover and bake 45 minutes or until golden brown.
  3. Bring a large pot of lightly salted water to the boil. Add potatoes and cook until tender but firm. Drain and transfer to a large mixing bowl.
  4. Place roasted garlic, milk, Parmesan cheese and butter into the bowl with the potatoes. Season with salt and pepper. Beat to desired consistency with an electric mixer.

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Reviews & ratingsAverage global rating:(641)

Reviews in English (424)

by GOOGLES111

These were really good. To save a little time I use minced garlic in a jar and put it in a bowl with the olive oil then put it in the microwave for 45 sec. instead of the oven. I have done this on another recipe and it turns out great. I made these for Thanksgiving and everybody loved them. They taste just like some you get at a restaurant.-28 Nov 2003

by Michelle Heidrick

Ok, after making this side dish many times I have perfected it. 6 Cloves tossed in olive oil just to coat. Into the broiler for a few mins., well just till they brown. Meanwhile I peeled and cubed 6 medium potatoes. Into boiling water for aprox. 15 - 20 mins OR until you stick a fork into the largest potatoe and it breaks only once. I then drain and into a bowl. I add approx. 2/3 cup of milk. I then add pressed roasted garlic. Don't worry about the left over larger pieces that are in the press. The hand held mixer will beat it up. Added a few minches of salt. Then I added 3 tablespoons of marjorine. Blend it well. Last but not least I added a tablespoon of garlic spread marjorine. OMG it was to die for!!! WOW all around!!-12 Jun 2006

by ATOMICLUSH

First let me tell you what I didn't like about this recipe. It tells you to cook the potatoes until "tender, but firm." What does that mean??? It's not like I can reach my hand in a pot of simmer water and feel the potatoes! So I guestimated 20 minutes. It came out a little mushier than I like it, so I think a time range would have helped. Also, there's not enough garlic cloves. Not much garlic flavor to this garlic mashed potatoes. I recommend doubling the garlic...probaly a whole head. Also, 45 minutes cooking in olive oil is too much. Cooked all the flavor away! I think about 25 minutes would have sufficed. And that's why I'm only giving it 4 out of 5 stars. Now onto the good stuff. I added 4 oz of cream cheese to the mix too to give it an extra creamy flavor and texture and cut back a little on the milk. I also added some garlic salt (about a tablespoon) to compensate for the nonexistent garlic flavor. I also spooned it into a baking dish, topped it with cheddar cheese and paprika and baked it for about 15 minutes on 350 degrees. It came out pretty well after I compensated for the overdone potatoes and the nonexistent garlic flavor.-22 Apr 2003


Roasted Garlic and Parmesan Mashed Potatoes

Super creamy and flavorful mashed potatoes full of roasted garlic and Parmesan cheese.

Ingredients

  • 2 heads Garlic
  • 1 Tablespoon Extra Virgin Olive Oil
  • 7 whole Medium White Potatoes, Peeled And Cubed
  • ¼ cups Whole Milk
  • ¼ cups Heavy Cream
  • ¼ cups Parmesan Cheese
  • 4 Tablespoons Butter
  • ½ teaspoons Salt
  • ¼ teaspoons Pepper

Preparation

First off, roast your garlic. Preheat your oven to 375ºF. Slice the top off of the heads of garlic and drizzle the exposed cloves with olive oil. Wrap the garlic in foil and bake for 50 minutes. Let cool before handling. To remove the roasted garlic from its papery peel, just hold it in your hand and squeeze it out.

Add the potatoes to a pot of cold water and bring to a boil over high heat. Reduce heat to medium high and continue boiling until potatoes are tender and a knife slips right through, about 20 minutes.

Drain the potatoes and use a ricer to mash them (or a potato masher). Stir in the rest of the ingredients (roasted garlic, milk, cream, Parmesan, butter, salt, and pepper) until well blended and creamy. Serve.


Easy Weeknight Meal Pasta Side – Roasted Garlic and Parmesan Pasta #PastaFits #MC #Sponsored

I participated in an Ambassador Program on behalf of Mom Central for the National Pasta Association. I received pasta samples and a stipend to facilitate the creation of pasta recipes as well as a promotional item to thank me for my participation.

As summer winds down, and as snow starts appearing on the hills across the valley, we find out activities centering around the home and spending time with each other. One of the new “skills” I’ve picked up has been preparing home cooked meals, and I’ve enjoyed hearing those familiar *burps* of happy bellies. It’s been so much fun watching my own cooking skills grow as I test out new recipes and ingredients.

One of my go to meals during the weeknights when I’m short on time is pasta. Not only is pasta super easy to make (just boil water, really) but you can pair it with veggies, chicken, beef, or just keep it simple with an awesome sauce. Not only is pasta a very budget-friendly option that can work into virtually any meal and please even the pickiest palates, it also has complex carbs that are great fuel to help power your day.

Tonight, I needed something that was easy to make and required minimal supervision. The Pasta Fits website offers a variety of pasta recipes, from red meat dishes to desserts that use pasta. Within a few minutes, I’d decided on The $5 Dinner Mom’s Roasted Garlic and Parmesan Noodles. This is the perfect side dish to accompany some leftover lamb from earlier this week.


Roasted Garlic, Turnip & Parmesan Pasta

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Hunks of turnip add a pleasing creaminess to this seasonal pasta.

Ingredients

2 tbsp organic unsalted butter, divided

1 turnip, peeled and cut into small chunks

½ yellow onion, finely chopped

1¾ cups low-sodium vegetable or chicken broth

1 2–inch Parmesan cheese rind + ½ cup grated Parmesan cheese, divided

1 tsp finely grated lemon zest

2 cups whole-grain spirals (TRY: Hodgson Mill Organic Spirals Whole Wheat Pasta)

2½ cups fresh or frozen shelled peas

4 oz baby spinach, roughly chopped

Preparation

1. Preheat oven to 400°F. Cut two 10-inch squares of foil. Slice ¼ inch off tops of garlic heads place cut side up on separate squares of foil and drizzle with oil. Wrap tightly and place on a baking sheet. Roast until very tender, about 45 minutes. Let cool enough to handle.

2. Squeeze garlic cloves out of peel into a small bowl. Using a fork, mash garlic into a paste. (MAKE AHEAD: Prepare roasted garlic up to 1 day ahead stir 1 tsp olive oil into garlic paste and refrigerate in an airtight container.)

3. In a large saucepan on medium, heat 1½ tbsp butter. Add turnip and onion and cook, stirring often, until onion is translucent and turnip is just tender, 5 to 6 minutes. Transfer ½ cup to a separate small bowl and set aside.

4. Add garlic and pepper flakes to saucepan with turnip mixture cook, stirring constantly, until fragrant, about 1 minute. Add broth and Parmesan rind bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until slightly thickened, about 15 minutes. Remove from heat discard Parmesan rind.

5. Working in batches if necessary, transfer mixture to a blender. Remove stopper from lid and cover lid with a tea towel blend until smooth. Return mixture to clean saucepan stir in grated Parmesan, lemon zest and ¼ tsp salt.

6. Meanwhile, bring a large saucepan of water to a boil. Add pasta and cook according to package directions. About 2 minutes before pasta is cooked, add peas. Drain well. Add to saucepan with sauce heat on low. Add remaining ½ tbsp butter, ½ tsp salt and reserved turnip mixture stir gently to combine. Stir in spinach.


Braised Lamb Shanks with Roasted Garlic and Parmesan Mash - Stinco dɺgnello con purè di patate allɺglio e parmigiano

Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.

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Ingredients

Braised Lamb Shanks

  • 200 g red wine, full-bodied Italian
  • 400 g tinned chopped tomatoes
  • 60 g balsamic vinegar
  • 50 g tomato purée
  • 100 g water
  • 1 beef stock cube (for 0.5 l)
  • 3 sprigs fresh rosemary
  • 2 tsp dried oregano
  • 110 g onions, quartered
  • 3 - 4 garlic cloves, to taste
  • 150 g celery stalks, cut in pieces
  • 150 g carrots, cut in pieces
  • 40 g extra virgin olive oil, plus extra for browning
  • 4 lamb shanks (approx. 400 g each)
  • 2 pinches fine sea salt
  • 2 pinches ground black pepper

Roasted Garlic and Parmesan Mash

  • 50 g Parmesan cheese, cut in pieces (2 cm)
  • 1 garlic bulb
  • 1 tsp olive oil
  • 1 pinch fine sea salt
  • 1000 g floury potatoes, peeled, sliced (5 mm)
  • 1 ½ tsp fine sea salt, plus extra to taste
  • 350 g milk
  • 50 g unsalted butter, diced
  • ground black pepper, to taste

Adam and Joanne's Tips

  • If using parchment, trim excess paper from the tops of the packets so that they do not touch the top of your oven.
  • Instead of thyme, try other fresh herbs like rosemary or dill.
  • Storing: Roasted garlic can be refrigerated for a few days or to extend their shelf life, remove the roasted garlic cloves, add them to a clean food storage container and then cover with olive oil. Store the garlic and olive oil in the refrigerator up to two weeks (the oil can also be used) You can also freeze roasted garlic — either as whole cloves, mashed up into a puree or covered in olive oil. The frozen garlic should last up to three months.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste


Braised Lamb Shanks with Roasted Garlic and Parmesan Mash - Stinco dɺgnello con purè di patate allɺglio e parmigiano

Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.

Preparation time

This is how much time you need to prepare this meal.

Total time

This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.

Serving size

This shows how many portions this recipe makes.

Ingredients

Braised Lamb Shanks

  • 200 g red wine, full-bodied Italian
  • 400 g tinned chopped tomatoes
  • 60 g balsamic vinegar
  • 50 g tomato purée
  • 100 g water
  • 1 beef stock cube (for 0.5 l)
  • 3 sprigs fresh rosemary
  • 2 tsp dried oregano
  • 110 g onions, quartered
  • 3 - 4 garlic cloves, to taste
  • 150 g celery stalks, cut in pieces
  • 150 g carrots, cut in pieces
  • 40 g extra virgin olive oil, plus extra for browning
  • 4 lamb shanks (approx. 400 g each)
  • 2 pinches fine sea salt
  • 2 pinches ground black pepper

Roasted Garlic and Parmesan Mash

  • 50 g Parmesan cheese, cut in pieces (2 cm)
  • 1 garlic bulb
  • 1 tsp olive oil
  • 1 pinch fine sea salt
  • 1000 g floury potatoes, peeled, sliced (5 mm)
  • 1 ½ tsp fine sea salt, plus extra to taste
  • 350 g milk
  • 50 g unsalted butter, diced
  • ground black pepper, to taste

How to Roast Garlic

I always prefer to roast whole garlic packed in aluminium foil in oven. Drizzle olive oil and sprinkle salt over garlic, pack whole garlic head in aluminium foil and roast in pre-heated oven at 350 F for 25-35 minutes.

For Parmesan sauce I prefer to roast garlic just about. Not roast them brown. When roasted for longer, garlic begins to turn brown and caramelize. Which it’s great with other dishes, for creamy garlic Parmesan sauce I like to roast to the point it begins to brown so it doesn’t change the color of this cheese sauce.

Remove roasted garlic from oven. Let it cool down a bit. Separate each garlic clove and squeeze it holding the tip. Garlic comes out off the peel easily. If it doesn’t come off peel by squeezing, simply hold the peel and pull if off.

Roasted garlic can be stored in fridge for about a week and use it in any dish you want.

Alternatively you can peel garlic and put them in small baking ramekins. Pour olive oil over garlic. Cover the ramekin with aluminium foil. Bake in pre-heated oven at 350 F for about 20-25 minutes.

Remove ramekin from oven, let it cool down little. Remove garlic from olive oil, mash/finely chop it. Use in your favorite dish.


  • 1 head garlic
  • 1 teaspoon olive oil
  • 2 pounds red potatoes, cut into wedges (see Tip)
  • 1 pound turnips, peeled and cut into chunks (see Tip)
  • ½ cup 2% milk
  • ½ cup grated Parmesan cheese
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh chives
  • 2 tablespoons butter
  • ½ teaspoon salt
  • ½ teaspoon ground pepper

Preheat oven to 375 degrees F.

Rub off the excess papery skin from garlic without separating the cloves. Slice the tip off the head, exposing the ends of the cloves. Place the garlic on a piece of foil, drizzle with oil, and wrap into a package. Roast until the garlic is golden brown and soft, about 45 minutes. When cool enough to handle, squeeze the cloves and any oil left in the foil into a small bowl.

Meanwhile, combine potatoes and turnips in a large pot and add enough cold water to cover. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and cook until tender, about 20 minutes. Drain.

Return the potatoes and turnips to the pan and place over medium-low heat. Add the roasted garlic and mash with a potato masher to desired consistency. Stir in milk, Parmesan, thyme, chives, butter, salt, and pepper.

Tip: Cut potatoes and turnips into equal-size pieces to ensure even cooking.


Tools To Make Roasted Artichokes With Garlic & Parmesan

Click the links below to see the items used to make this recipe.

    – Any 9×13 pan or baking dish will work, but I love that this one is nice enough to take from oven to table. These roasted artichoke halves are worth displaying. – You’ll definitely need a sharp shears to trim the artichokes in this roasted artichoke recipe. Just trim the sharp tips off of the leaves. This scissors is affordable and has great ratings!


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