- 1 whole bulb garlic
- 2 2/3 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
- 5 large potatoes, cut into 1
- 2 tablespoons chopped chives or 2 tbsp. green onion tops
How to Make It
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.