thank you Food Network, without you I would starve. (part two)

old-fashion meatloaf and roasted garlic mashed potatoes

Here’s part two to last week’s dinner of all things Food Network (meatloaf recipe here)!

Roasted garlic mashed potatoes…yumm! The Neelys are definitely one of my favorite couples to watch on Food Network. They are energetic, fun, entertaining, and cooks up some of the most delicious food around! Plus, I love that they cook as a couple. I think it makes cooking a bit more fun and a great activity for any couple to enjoy together…think of it as couples cooking bonding therapy!

I love garlic, and these mashed potatoes are packed with a yummy garlic aroma. Don’t worry, the garlic taste is really not that strong. Like Paula Deen’s meatloaf, this was the second time I made these potatoes. This time around, I added a few spices and seasonings because without them it’s just regular old garlic mashed potatoes. To give it that extra something, I added a dash of Lawry’s and a smidge of cayenne pepper, and dried oregano. Let me just say, that the cayenne pepper makes it taste ten times better!! It gives it that extra kick, not overpowering, not spicy, just that kick! Definitely try it if you like cayenne pepper!

Just try. So good.

Here’s all that’s need to make roasted garlic mashed potatoes…

potatoes, lots of garlic, butter, cream, olive oil, lots of different seasonings

Before you even think about touching the potatoes, preheat that oven to 425° because it takes awhile to the roast the garlic…

cut of the very tip of the garlic head and remove

Drizzle the head of the garlic with olive oil, then wrap it up in foil…

bake for 35 minutes

Remove from the oven, and let cool. Next, work on the potatoes! You’ll want to wash, scrub, and clean the potatoes…

rub a dub dub, nice and clean!

cut into quarters

Place into a pot and cover with cold water…

the tough part is waiting

add salt and bring to a boil

Once the potatoes are fork tender, drain and return to pot…

get your favorite masher and start mashing!

Unravel that bundle of roasted garlic…

proceed to squeeze, the garlic cloves fall right out

Add the roasted garlic to the potatoes…

continue mashing!

Meanwhile, in a small saucepan…

heat butter and cream

...until the butter melts

Slowly mix in the melted butter/cream mixture into the potatoes. Next add your seasonings, I added some dried oregano, Lawry’s, cayenne pepper, and lots or pepper!

mash (or whip in my case) all together

Mix until you’ve reached your favorite consistency…

it's just impossible to make a picture of mashed potatoes look sexy :(

Eat immediately!

A few notes:

The culprit(s) who ran off with my beloved cookie sheet, also managed to take with them a potato masher. After a failed attempted at mashing the potatoes with a plastic whisk, I used an electric hand mixer. And OMG, it was so smooooooth! Although, I do love the texture of mashed potatoes, this was not a disappointment at all…I loved them whipped! Yes, I know it’s not a new discovery but this was my first time whipping potatoes…don’t judge me!! :)

Roasted Garlic Mashed Potatoes (adapted from of The Neelys)

  • 1 head garlic
  • olive oil
  • 2 pounds red potatoes, washed well and quartered
  • 5 tablespoons butter
  • 3/4 cup heavy cream
  • salt/pepper
  • Lawry’s Seasoned Salt
  • cayenne pepper
  • dried oregano
  1. Preheat oven to 425°.
  2. Slice off the very top of the garlic head. Drizzle head with olive oil. Place on a sheet tray and bake until fork tender and fragrant, roughly 35 minutes. Remove from the oven and let cool. Remove the cloves and mash with a wooden spoon.
  3. Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil. Cook until fork tender and drain. Mash the potatoes until smooth.
  4. Meanwhile, heat butter and cream until butter melts. Add the roasted garlic and potatoes and mash all together.
  5. Taste and season with salt and pepper. Serve immediately.
© 2011 –

4 thoughts on “thank you Food Network, without you I would starve. (part two)

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