Sweet roasted garlic adds a sophisticated note to perfectly creamy mashed potatoes made better with our secret ingredient - chicken broth.
CUT off top of garlic bulb. Drizzle with about 2 tbsp. broth. Wrap in aluminum foil and bake at 350°F. for 1 hr. or until softened.PLACE broth and potatoes in saucepan. Heat to a boil. Cover and cook over medium heat 10 min. or until tender. Drain, reserving broth.MASH potatoes with 1 1/4 cups broth, 2 or 3 cloves roasted garlic* and chives, if desired. Add additional broth, if needed, until desired consistency.TIP: *Leftover roasted garlic is perfect for garlic toast, meat gravy, soups, etc.
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