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Cheesy Roasted Garlic Mashed Potatoes

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cheesy roasted garlic mashed potatoes 5d7b6f406c514 - Cheesy Roasted Garlic Mashed Potatoes

This Roasted Garlic Mashed Potato is loaded with Butter, Cream and Cheese, then baked in the oven until ultra crisp on top and gooey underneath.

Roasted Garlic Mashed Potatoes

We’ll get to the cheesy part in just a sec, but firstly let’s talk about roasted garlic.

If you’ve been a reader of mine for a while, you’ll have realised I’m obsessed with roasting garlic. Roasting garlic really changes both the texture and flavour of the garlic into something sweet and caramelized. Turns out it goes pretty nicely in mashed potatoes.

For a more comprehensive tutorial on how to roast garlic (it’s so easy, promise) check out my Oven Roasted Garlic. But for now –

How to roast garlic (quick summary)

  1. Slice the tip off your garlic bulb to expose the cloves.
  2. Drizzle with olive oil.
  3. Wrap in foil and bake until golden and caramelized.

Should look a little something like this:

Cheesy Roasted Garlic Mashed Potatoes

I mean mashed potato with roasted garlic is great, but let’s take things to the next level shall we?

Cheesy mashed potato brings me right back to my childhood (and has stayed with me through adulthood, clearly). You can’t beat it! The perfect side dish for just about anything.

How to make Cheesy Roasted Garlic Mashed Potatoes (quick summary)

  1. Boil your potatoes until fork tender.
  2. Mash in butter and roasted garlic.
  3. Stir in cheese, cream and seasoning.

Top Tip #1 – Use a nice strong cheddar! Stay away from milder cheeses, they won’t pack the punch a sharp cheddar does.

Baked Mashed Potatoes

From there, honestly? It’s already gonna taste great. But if I’m making mashed potatoes I’ll always bake them in the oven.

I find that when you bake mashed potatoes, especially if they’re loaded with cheese and/or roasted garlic, it marries the flavours together a little more. You also get that gorgeous golden top, which is always to die for.

How to bake mashed potatoes (quick summary)

  1. Scoop mashed potatoes into a suitably sized baking dish.
  2. Top with melted butter (or extra cheese!).
  3. Bake until golden and bubbly.

Top Tip #2 – Baking will loosen the mashed potatoes quite considerably. Let them sit for 5 mins to restore shape and you’ll be good to go.

And there we have it! Cheesy garlicy mashed potatoes are yours for the taking.

Once out the oven, I love to top with finely diced fresh chives. Try to not think of these as just garnish; they actually add gorgeous flavour and marry with the roasted garlic perfectly.

Hey, whilst you’re here why not check out my other recipes?

Recipes using Roasted Garlic

Potato Side Dishes

Alrighty, let’s tuck into this cheesy roasted garlic mashed potatoes recipe shall we?!

How to make Cheesy Roasted Garlic Mashed Potato (Full Recipe & Video)

  • 2lb / 1kg White Potatoes, peeled & diced into chunks
  • 1 cup / 100g Cheddar, grated (or more if you want it EXTRA cheesy)
  • 1/2 cup / 125ml Cream, or to preference (can sub milk)
  • 3 tbsp Butter (1 tbsp melted)
  • 1 small bulb of Garlic
  • Fresh Chives, to serve
  • Olive Oil, as needed
  • Salt & Black Pepper, to taste
  • Slice the tip off your garlic to expose the cloves. Drizzle with olive oil, wrap in foil and pop in the oven at 180c/356f for 45-60mins, or until deep golden, caramelized and sticky.
  • Meanwhile, place your potato in a pot of cold water and bring to a boil. Boil until knife tender (15mins or so) then drain and place back in the pot. Squeeze the garlic out of the cloves into the potato and add 2 tbsp butter. Mash until lump free.
  • Stir in cream and cheese, then add plenty of salt and pepper. Place in a baking dish, pour over 1 tbsp melted butter (or extra cheese) and bake in the oven at 200c/390f for 20mins or until golden and bubbling.
  • Allow to rest, then garnish with fresh chives.

a) Butter – I actually use salted butter for this recipe. There’s nothing worse than bland mash potato, so if you’re using unsalted butter, season, season again then season some more. b) Roasted Garlic – For a more comprehensive guide to roasting garlic check out my How to Roast Garlic post. c) Baking – In all honestly the mash will taste great before you bake it, but when you do bake it all the flavours just marry together a little better. It also creates a gorgeous crust and turns the potato underneath nice and bubbly. If you’re feel extra cheesy then feel free to add extra cheese on top before you bake! d) Chives – Try not to think of these a merely garnish, they actually add gorgeous flavour to the mash. e) Resting – When the mash comes out the oven it will be slightly sloppy, but it does firm back up after resting so don’t fear.

Nutrition Facts

Cheesy Roasted Garlic Mashed Potato

Amount Per Serving

Calories 402 Calories from Fat 201

% Daily Value*

Fat 22.28g34%

Saturated Fat 12.911g65%

Trans Fat 0.267g

Polyunsaturated Fat 0.988g

Monounsaturated Fat 6.447g

Cholesterol 65mg22%

Sodium 206mg9%

Potassium 1049mg30%

Carbohydrates 40.83g14%

Fiber 3.9g16%

Sugar 3.56g4%

Protein 10.33g21%

Vitamin A 762IU15%

Vitamin C 24.9mg30%

Calcium 199mg20%

Iron 1.39mg8%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.

If you loved this Cheesy Roasted Garlic Mashed Potato recipe be sure to pin it for later! Already made it or got a question? Give me a shout in the comments and pick up your free ecookbook along the way!

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Cooking Recipes

Parmesan Roasted Cauliflower

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This Cauliflower is roasted with garlic, thyme and parmesan. Bursting with flavour and easy to make, this Parmesan Roast Cauliflower makes the perfect side dish!

Parmesan Roasted Cauliflower

Look I’m gonna be honest with you here. I’m actually not a huge fan of cauliflower in most contexts. There, I said it.

However…

Cauliflower roasted with parmesan, thyme, garlic and butter? Heck to the yes! Roasting cauliflower is a complete game changer in comparison to boiling or steaming. It transforms the texture and flavour into something beyond delicious. When you add a few more goodies it’s gonna be the masterpiece at your next roast dinner 😏

How to make Parmesan Roasted Cauliflower (quick summary)

  1. Peel outer leaves from a whole cauliflower.
  2. Dice into small chunks and combine with butter, garlic, thyme and seasoning.
  3. Sprinkle with parmesan and roast until golden delicious!

- Parmesan Roasted Cauliflower

Top Tip #1 – Dice your cauliflower in to around 1-1.5″ chunks for the perfect juicy yet crispy ratio. Any bigger and the parmesan will burn before the cauliflower is cooked through.

Top Tip #2 – Use a spatula to scrape the cauliflower off the pan and collect all those gorgeous crispy bits!

Garlic Roasted Cauliflower

I use two cloves for this recipe because I LOVE garlic and feel it pairs beautifully with this recipe. Because you know, who doesn’t love cheese and garlic? Having said that if you’re not keen on garlic just reduce to one clove.

Roasted Cauliflower with Thyme

Fresh thyme adds a gorgeous level of flavour to this cauliflower. However, if you don’t have/like it, this will still be delicious without. I don’t recommend using dried thyme.

And there we have it! A super easy side dish for just about everything. Parmesan roasted cauliflower you never fail me 😋

Hey, whilst you’re here why not check out my other recipes?

Easy Vegetable Side Dishes

Alrighty, let’s tuck into this roasted cauliflower recipe shall we?!

How to make Parmesan Roasted Cauliflower (Full Recipe & Video)

  • Large Baking Tray
  • Sharp Knife and Chopping Board
  • Small Pot (for melting butter)
  • Fine Grater (for parmesan)
  • Spatula (for scraping off parmesan cauliflower)
  • 1 Cauliflower
  • 1/2 cup / 40g Parmesan
  • 2 tbsp Butter, melted
  • 2 cloves of Garlic, minced
  • few sprigs of Fresh Thyme
  • Salt & Black Pepper, to taste
  • Peel away the outer leaves of the cauliflower and dice into 1-1.5″ chunks.
  • Combine with 2 tbsp melted butter, a few sprigs of thyme, 2 minced cloves of garlic and a hefty pinch of salt and pepper. Sprinkle over grated parmesan.
  • Pop in the oven at 200c/390f for 20-30mins or until golden brown and fork tender. If it starts to blacken too quickly, reduce the temp. In any instance I don’t recommend cranking up the temp as the parmesan will burn before the cauliflower is cooked.
  • Use a spatula to scrape off the cauliflower, collecting all those crispy bits stuck in between!

a) Garlic – I use two cloves here because I LOVE garlic and feel it pairs beautifully with this recipe. However, if you’re not keen on garlic, reduce to one clove. b) Thyme – Fresh thyme is most suitable here, so do avoid dried thyme. If you don’t have either this recipe will still be delicious without. c) Parmesan – Freshly grated will give you the most coverage and crispiness, so avoid using the sandy texture parmesan. Pre shredded will also work fine. d) Calories – based on sharing between 5 people.

Nutrition Facts

Parmesan Roasted Cauliflower

Amount Per Serving

Calories 114 Calories from Fat 57

% Daily Value*

Fat 6.35g10%

Saturated Fat 3.679g18%

Trans Fat 0.088g

Polyunsaturated Fat 0.309g

Monounsaturated Fat 1.662g

Cholesterol 15mg5%

Sodium 256mg11%

Potassium 530mg15%

Carbohydrates 10.18g3%

Fiber 3.4g14%

Sugar 3.23g4%

Protein 6.34g13%

Vitamin A 200IU4%

Vitamin C 81.6mg99%

Calcium 128mg13%

Iron 0.86mg5%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.

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Mustard Mash

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This Mustard Mash is the perfect way to spruce up a simple mashed potato. The perfect no fuss side dish!

Mash with Mustard

Honestly, mashed potatoes and mustard is a match made in heaven. I mean mashed potatoes by themselves are great, but if you’re a regular reader of mine you’ll know I like to take things a step further.

Mustard Mash Ingredients

  • Potatoes
  • Butter
  • Cream (or milk)
  • Dijon Mustard
  • Wholegrain Mustard

I definitely recommend using the two different mustards, as they both bring something unique to the mash. The dijon adds that classic mustard flavour, without being as overpowering as something like hot English mustard, whilst the wholegrain adds a nice bit of texture.

How to make Mustard Mash

It really is as simple as popping your spuds in cold water and bringing to the boil until knife tender. Drain and mash with butter, then stir in cream and mustards. From there I always pour melted butter over the top just before serving, just because why the heck not?!

Top Tip – Be sure to season this mash, season again, then season some more. There’s nothing worse than bland mash, so be sure to bring out the best with a hefty pinch of salt in the water for boiling and when mashing. I always use salted butter for this reason.

Make Ahead Mustard Mash

You can of course make this mustard mash ahead of time. Just allow to cool, then cover in the fridge for 2 days without the melted butter.  Either bring to room temp and reheat in the microwave (mixing a couple of times) or add a splash of cream/milk and stir over medium heat in a pot. Serve with melted butter.

- Mustard Mash

Serving Mustard Mash

So that’s it! No fuss mashed potatoes taken to new heights of flavour. Here’s what I love to serve this mash with:

Hey, whilst you’re here why not check out my other recipes?

Easy Potato Sides

Alrighty let’s tuck into this mustard mashed potatoes shall we?!

- Mustard Mash

How to make Mustard Mash (Full Recipe & Video)

  • 2lb / 1kg White Potatoes
  • 1/2 cup / 125ml Cream or milk, or to preference
  • 4 tbsp Butter, at room temp
  • 1 tbsp Butter, melted
  • 2 tsp Dijon Mustard, or to taste
  • 2 tsp Wholegrain Mustard, or to taste
  • Salt & Black Pepper, to taste
  • Peel and dice your potatoes into small chunks. Pop in a pot of cold salted water and bring to a boil. Cook until knife tender (10-15mins). Drain, don’t rinse.
  • Mash with 4 tbsp butter until smooth. Stir in cream until desired texture, then add 1 tsp each of dijon/wholegrain mustard. If you want it more ‘mustardy’ stir through the 2nd two. Season to taste.
  • Transfer to a serving bowl and pour over your final tbsp of melted butter.

a) Seasoning – Bring out the best in this simple mashed potato by seasoning, seasoning more, then seasoning again. I’ll usually go for salted butter for this reason, but feel free to sub unsalted butter if that’s all you have. b) Wholegrain Mustard –  I do strongly recommend using the two different mustards as they both bring s little something different to the table. The wholegrain adds a nice texture to the mash, whilst the dijon adds that classic mustard flavour. c) Make Ahead – Feel free to make this ahead of time! Just leave off the final drizzle of butter and cover in the fridge. I usually bring to room temp before I microwave so it warms through more evenly. You can also add a splash of cream/milk and stir over medium heat in a suitably sized pot. d) Calories – based on using 1/2 cup heavy cream and unsalted butter. Divided by 5.

Nutrition Facts

Mustard Mash

Amount Per Serving

Calories 326 Calories from Fat 152

% Daily Value*

Fat 16.93g26%

Saturated Fat 10.335g52%

Polyunsaturated Fat 0.712g

Monounsaturated Fat 4.846g

Cholesterol 47mg16%

Sodium 129mg5%

Potassium 1021mg29%

Carbohydrates 39.14g13%

Fiber 4g16%

Sugar 3.48g4%

Protein 4.91g10%

Vitamin A 610IU12%

Vitamin C 23mg28%

Calcium 43mg4%

Iron 1.39mg8%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.

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Cooking Recipes

Raspberry Cranberry Jello Salad

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My sister made a Raspberry Cranberry Jello Salad for Thanksgiving that I thought would be perfect for Christmas because of the beautiful dark red or burgundy color.

After I received the recipe, I was also impressed with how easy it is to make.

It only takes 3 ingredients!

My sister put it in a circular mold that she had sprayed with cooking spray.

We still had a hard time having it slide out of the mold, so we slid a knife around the upper edge to loosen it from the mold and then let it sit in warm water for probably about 30 seconds.

I was nervous that it was too long in the water, but when we turned it upside down, it slid out perfectly.

Also make sure that you put it right on the plate where you want it before you tip it upside down as you will not be able to re position it.

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