Roasted Garlic Mashed Potatoes
- 1 whole bulb garlic
- 2.67 cup Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
- 5 large potato, cut into 1
- 2 Tbsp chopped chives or green onion tops (optional)
Cut off the top of the garlic bulb. Drizzle with about 2 tablespoons of the broth. Wrap the bulb in aluminum foil and bake at 350°F. for 1 hour or until it's softened.
Place the broth and potatoes in a 3-quart saucepan and heat to a boil over medium-high heat. Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain, reserving the broth.
Mash the potatoes with 1 1/4 cups of the broth, 2 or 3 cloves of roasted garlic* and chives, if desired. Add additional broth, if needed, until desired consistency is reached.
Tip: Leftover roasted garlic is perfect for garlic toast, meat gravy, soups, etc.