Recipes

Roasted Garlic Mashed Potatoes

Here’s an easy recipe for zesty Roasted Garlic Mashed Potatoes. Roasted garlic adds that delicious zing to the potatoes. You’ll have this family favorite side dish ready in no time!

Roasted Garlic Mashed PotatoesNote: this post contains affiliate links for Amazon products.

I grew up loving mashed potatoes, and when I was old enough to help in the kitchen it was my job to beat to the potatoes into creamy smoothness with an electric mixer. Lumpy potatoes were forbidden which turned this into a time consuming task. Well, no more!

Call me rebellious, but I take satisfaction in making my potatoes the rustic way – without a mixer of any kind and with some lumps to lend authenticity to their rustic-ness. And, of course, there’s the garlic. Roasted, mellow garlic. This is a grown-up inclusion which can be customized depending on how much of a garlic lover you are.

First, you’ll want to make sure that you have some roasted garlic on hand. You’ll need the cloves from one medium-sized head of garlic. Here’s my post on how to roast garlic. Roast the garlic, remove the cloves, and set aside.

Roasted Garlic Cloves

Next, peel and dice the potatoes. I used organic yellow potatoes here, but russet would work fine, too. Boil the potatoes until fork tender. Drain and return to pan.

Roasted Garlic Mashed Potatoes

I like to add butter to the hot potatoes and let it begin melting just a a little before I begin mashing them. I use a stainless steel potato masher, like this one. Once the butter starts to melt, I begin mashing. When I’ve gotten the big chunks mashed, I add the sour cream, half-and-half, salt, and mash some more. Make sure to taste and salt as needed. You may also need to add a little more half-and-half if your potatoes are too dry.

Set the potatoes back on the burner on low/warm and continue.

Add the roasted garlic cloves to the potatoes. You can rough chop them before adding them in, but here, the cloves were soft enough that they mashed right in. Mash (or stir) them in. Taste and see if you would like more garlic flavor before adding the remainder to the potatoes. If you can handle the flavor, add the rest in and give them a stir. Again, you may need to add more liquid/milk.

Roasted Garlic Mashed Potatoes

Once your potatoes are at the flavor and consistency that you desire, serve them up and enjoy!

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How To Roast Garlic
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Roasted Garlic Mashed Potatoes
 
Prep time
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Total time
 
Roasted Garlic Mashed Potatoes
Author:
Serves: 2-4
Ingredients
  • 4-5 medium-large organic yellow potatoes
  • 1 head or roasted garlic cloves (how to roast garlic)
  • ⅓ c. organic half-and-half
  • 4 tbsp. organic butter (half of a stick)
  • ¼ c. organic sour cream
  • salt and pepper, to taste
Instructions
  1. Roast 1 head of garlic. (how to roast garlic)

  2. Put large pot of water on to boil.

  3. Peel and dice the potatoes.

  4. Boil the potatoes until fork tender, about 20-30 minutes.

  5. Drain potatoes and return to pan.

  6. Add butter to the hot potatoes. Once the butter starts to melt, begin mashing with a potato masher.

  7. When the big chunks are mashed, add the sour cream, half-and-half, salt, and mash some more. Make sure to taste and salt as needed. You may also need to add a little more half-and-half if the potatoes are too dry.

  8. Set the potatoes back on the burner on low/warm and continue.

  9. Rough chop the roasted garlic cloves and add half of the cloves to the potatoes. Mash (or stir) them in. Taste and see if you would like more garlic flavor before adding the remainder to the potatoes. Add in if desired.

  10. Warm potatoes to desired temperature and serve.

DON’T FORGET TO PIN AND SHARE!
Here's an easy recipe for zesty Roasted Garlic Mashed Potatoes. Roasted garlic adds that delicious zing to the potatoes. You'll have this family favorite side dish ready in no time!Here's an easy recipe for zesty Roasted Garlic Mashed Potatoes. Roasted garlic adds that delicious zing to the potatoes. You'll have this family favorite side dish ready in no time!

 

 

roasted garlic mashed potatoes
roasted garlic mashed potatoes
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Hot Spinach And Artichoke Dip

Hot spinach and artichoke dip – ah! This is the kind of dip that I love: super easy to put together and it tastes amazing hot or cold.

Hot Spinach And Artichoke DipNote: This post contains Amazon affiliate links.

This dip is heavy on the cheese, as it should be!

Hot Spinach And Artichoke Dip

I’ve tried to use organic wherever possible. Here are the ingredients that I used: organic spinach (steamed), organic cream cheese, organic sour cream, artichoke hearts (chopped), freshly grated Parmigiano-Reggiano cheese and Mozzarella cheese, and roasted garlic cloves.

Hot Spinach And Artichoke Dip

To put it together, make sure you have some roasted garlic on hand. I prefer the more mellow taste of roasted garlic in this dip, but you can certainly use raw garlic, or even garlic powder. However, give the roasted garlic a try if you can. (Here’s a how-to on roasted garlic.)

Go ahead and steam the spinach and set aside. Drain and chop the artichoke hearts; set aside.

In a sauce pan, over medium heat, combine cream cheese, sour cream, Parmigiano-Reggiano cheese and Mozzeralla cheese (reserve a little for the top). Stir until the cream cheese softens and begins to melt. Add in the artichokes and chopped roasted garlic cloves; stir to combine. Add in the steamed spinach and stir to combine.

Transfer the mixture to a lightly greased casserole dish. Top with reserved Parmigiano-Reggiano  and Mozzarella cheese. Cover with foil and bake at 350° for 20 minutes. Uncover and bake for another 10 minutes to brown the top layer of cheese.

Hot Spinach And Artichoke Dip

You’ll definitely smell this lovely dip before your oven timer beeps. Carefully remove from oven and admire your hot spinach and artichoke dip while it cools just a wee bit. Hey, that cheese it hot!

Hot Spinach And Artichoke DIp

When it’s safe to consume, serve it up with some bread, crackers and/or chips.

Hot Spinach And Artichoke Dip

If you have leftovers, just refrigerate and enjoy it cold the next day.

Hot Spinach And Artichoke Dip

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Hot Spinach And Artichoke Dip
 
Prep time
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Total time
 
Hot Spinach And Artichoke Dip
Author:
Serves: 4-6 servings
Ingredients
  • 1 block (8 oz) organic cream cheese
  • ½ cup organic sour cream
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • ½ cup Mozzarella cheese, freshly grated or shredded
  • 1 jar (14 oz.) marinated artichokes, drained and chopped
  • 1 cup steamed organic spinach
  • 4 roasted garlic cloves, minced
Instructions
  1. Steam the spinach; set aside.

  2. Drain and chop the artichoke hearts; set aside.

  3. In a sauce pan, over medium heat, combine cream cheese, sour cream, Parmigiano-Reggiano cheese and Mozzeralla cheese (reserve a little for the top). Stir until the cream cheese softens and begins to melt.

  4. Add in the artichokes and chopped roasted garlic cloves; stir to combine.

  5. Add in the steamed spinach and stir to combine.

  6. Transfer the mixture to a lightly greased casserole dish. Top with reserved Parmigiano-Reggiano and Mozzarella cheese. Cover with foil and bake at 350° for 20 minutes. Uncover and bake for another 10 minutes to brown the top layer of cheese.

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Hot Spinach and Artichoke DipHot Spinach and Artichoke DipHot Spinach and Artichoke Dip

Easy Hot Spinach And Artichoke Dip
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How To Roast Garlic

Roasted garlic is the mellow and buttery alternative to the pungent taste and smell of raw garlic. When you’re wanting a hint of garlic in your cooking, try using roasted garlic cloves. If you’re wondering how to roast garlic, read on!

How To Roast GarlicHere’s an easy method of roasting a head of garlic.

Preheat your oven to 375°. Take a head of garlic and cut off the top quarter so that the garlic cloves are exposed. Place the head of garlic on a piece of tin foil, and lightly drizzle with olive oil. Sprinkle a little salt on top and then seal up the garlic in the foil.

How to roast garlic

Place the foil pack on a cookie sheet or in an oven-safe baking dish and roast for 20 to 30 minutes. Check at the 20 minute mark to make sure the garlic isn’t burning. You want it nicely golden, like this:

How to roast garlic

Remove from the oven and let the garlic cool just a bit before attempting to handle it. To remove the garlic cloves, squeeze the head of garlic from the bottom. The individual cloves should  pop out easily. If not, use a fork to gently pry out the stubborn cloves.

How To Roast Garlic

And there you have it! Mellow, buttery, yummy garlic goodness just waiting to be used in a variety of ways. I like to use roasted garlic cloves in mashed potatoes, dips, hummus, garlic bread spread, sauces, salad dressings…you get the idea.

If you don’t use all the roasted cloves at once, just place the unused cloves in a small, tightly sealed glass container, and they’ll keep in the refrigerator for up to 10 days.

Hint: you can use this same method to roast garlic using your gas grill outside. Just place the foil pack on a grill-safe pan or even directly on the grates. Caution: the garlic will roast very quickly with this method, so check the foil pack often!

How To Roast Garlic

How To Roast Garlic
 
Prep time
Cook time
Total time
 
How To Roast Garlic
Author:
Ingredients
  • 1 large head of garlic
  • Olive oil
  • Salt
Instructions
  1. Preheat oven to 375°.

  2. Take a head of garlic and cut off the top quarter so that the garlic cloves are exposed.

  3. Place the head of garlic on a piece of tin foil, and lightly drizzle with olive oil. Sprinkle a little salt on top and then seal up the garlic in the foil.

  4. Place the foil pack on a cookie sheet or in an oven-safe baking dish and roast for 20 to 30 minutes. Check at the 20 minute mark to make sure the garlic isn't burning.

  5. When the garlic head is nicely golden, remove from the oven and let the garlic cool before attempting to handle it.

  6. To remove the garlic cloves, squeeze the head of garlic from the bottom. The individual cloves should easily pop out. If not, use a fork to gently pry out the stubborn cloves.

  7. Notes:
  8. Unused garlic cloves can be kept for up to 10 days in a small, tightly sealed glass container in the refrigerator.

  9. You can use this same method to roast garlic using your gas grill outside. Just place the foil pack on a grill-safe pan or even directly on the grates. Caution: the garlic will roast very quickly with this method, so check the foil pack often.

 

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Mighty Mango Protein Smoothie

This Mighty Mango protein smoothie is light, bright and refreshing!

Mighty Mango Protein SmoothieNote: This post contains Amazon affiliate links.

Mangos (or Mangoes – yes, the Oxford English Dictionary blesses both spellings, so go with whichever feels right to you!) are a sweet, fleshy, tropical fruit that works perfectly in a smoothie. Here’s how to make a Mighty Mango Protein Smoothie.

Make sure your mangos are fully ripe before slicing. A ripe mango will have a a yellowish-orange hue or even a red hue. If it’s green – it’s not ripe. Wait it out!

Mangos

I freeze sliced mango to use in smoothies. You can use fresh mango in smoothies, of course, but you might want to add some crushed ice if you like your smoothies cold.

Since I make smoothies daily, I keep an abundance of frozen fruits in my freezer. For fresh fruits that are in season and that I want to freeze, or like bananas that I peel and break in half, I use these silicone reusable ziplock bags. Money-saver and eco-friendly!

Mighty Mango Protein Smoothie

I use my Vitamix to blend up unsweetened almond milk, protein powder, a little frozen banana, a dash of powdered ginger, a few chucks of frozen pineapple and plenty of frozen mango. I like to go heavy on the mango so you can really taste it, otherwise it has a tendency to be overpowered by stronger flavored fruits.

This mighty mango protein smoothie is light, bright and refreshing. Get yourself some mangos (or mangoes) and give it a try!

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Mighty Mango Protein Smoothie
 
Prep time
Total time
 
Mighty Mango Protein Smoothie
Author:
Serves: 1 serving
Ingredients
  • ¾ cup almond milk
  • 1 scoop vanilla protein powder
  • ⅓ frozen banana
  • 1 cup frozen mango slices or chunks
  • 2 to 3 chunks frozen pineapple
  • dash of ground ginger powder
Instructions
  1. Note: This smoothie yields the best consistency if blended in stages.

  2. In a high-powdered blender, add almond milk, ground ginger, and protein powder and blend until combined.

  3. Add in frozen banana, frozen mango and frozen pineapple chunks; blend well and serve immediately.

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This Mighty Mango protein smoothie is light, bright and refreshing!

Mighty Mango Protein Smoothie
Mighty Mango Protein Smoothie
Mighty Mango Protein Smoothie
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