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Garlic-Shallot Mashed Potatoes

Yield 8 Servings


  • 6-8 shallots, unpeeled
  • 1 large head garlic, outer skin peeled, head intact
  • 1 tablespoon vegetable oil
  • Salt and pepper
  • 4 pounds baking potatoes, peeled and cut into 1/2-inch pieces
  • 6 tablespoons unsalted butter

Nutrition Information

  • calories 264
  • fat 11 g
  • satfat 6 g
  • protein 6 g
  • carbohydrate 36 g
  • fiber 5 g
  • cholesterol 23 mg
  • sodium 566 mg

How to Make It

  1. Preheat oven to 425°F. Toss shallots, garlic, oil, 1/4 tsp. salt and pepper in a bowl. Wrap in a foil packet; roast for 1 hour. Unwrap carefully and let cool. Peel shallots and garlic; puree in a food processor.

  2. Cover potatoes with cold water in a pot; boil. Add 1 tsp. salt and simmer for 15 minutes; drain. Mash potatoes in a bowl. Stir in puree, butter, 1 tsp. salt and pepper to taste. Serve hot.