Low Sodium Roasted Garlic Mashed Potatoes
I will apologize now, but these mashed potatoes will ruin you for all others. Normally, I am not one to brag, but these mashed potatoes are a home run! Out of the park! Grand slam with bases loaded! OK. Now that I have that out of my system, let’s talk about it. If you are low sodium, instant mashed potatoes are a huge no no. The sodium levels are off the charts. Mashed potatoes are best when made from scratch. People can still go way overboard when making them at home as they load it up with salted butter and more salt. These mashed potatoes are low sodium and the taste is simply divine. We are going to learn to make my low sodium Roasted Garlic Mashed Potatoes.
Roasted Garlic Is Divine
So salt is a flavor, and one people often miss if they just remove it from recipes. Here at Hacking Salt we don’t just cut out the salt. We enhance the other flavors to the point you don’t miss that salt flavor. The roasted garlic in this recipe will have you forgetting salt was ever a thing. My other secret to off the hook potatoes is using Marscapone Cheese. I used to use cream cheese before I went low sodium. Marscapone is lower in sodium and still gives you that creamy, cheesy, goodness. Marscapone kicks up many low sodium dishes to that next level of flavor. It is in my Swiss Potatoes Au Gratin, Macaroni and Cheese, and in my Queso Nacho Cheese Sauce (which is awesome on baked potatoes.
How & Why To Roast Garlic
Roasting your garlic in the oven does two things. First, it enhances the flavor of the garlic immensely without any of the acrid flavor that happens when garlic in a saute pan slightly burns. Next, it softens the cloves to a consistency of butter, so it melts into your potatoes spreading their flavor throughout.
It’s easy to do. You are simply going to peel off the outer few skins of the bulb so you can see the outer skins that wrap the cloves. Then just take your knife and slice off the tip of the bulb to expose all the cloves. You can place the bulbs in a casserole or high sided pan, or a muffin pan. Then, drizzle with oil and pop into the oven to roast at 400 degrees F for 30 minutes. They turn out perfect and you can squeeze them right out of their skins. You can even do this in advance and keep the bulbs in the fridge or freezer.
These mashed potatoes are the perfect side dish any night of the week. You could easy sub these potatoes in dishes that call for rice or noodles. My Beef Stroganoff is awesome on potatoes when you don’t have egg noodles. I also have used these potatoes as a side dish for Thanksgiving or Christmas Dinner. It is great paired with the Prime Rib and Yorkshire Pudding. Let me know what you think of them!
The Recipe For Low Sodium Roasted Garlic Mashed Potatoes
These divine potatoes are low sodium without losing any taste! A perfect side dish for any meal.
- 5 lbs. Russet or Yukon Gold Potatoes peeled and rinsed
- 1 1/2 sticks Unsalted Butter
- 8 oz. Marscapone Cheese softened
- 1/4 cup Half and Half
- 1 tbsp Heavy Cream
- 5 heads Roasted Garlic
- 1/2 tsp Fresh Ground Black Pepper
Preheat your oven to 400 degrees F
Peel and discard the paper outer skin layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic. Using a sharp knife, cut a 1/2 inch from the top of cloves, exposing the individual cloves of garlic.
Place the garlic heads in a muffin pan, cut side up. Drizzle a couple teaspoons of olive oil over each exposed head, using your fingers to rub the olive oil over all the open garlic cloves. Cover the bulb with aluminum foil. Bake at 400 degrees F for 30 minutes, or until the cloves feel soft when pressed.
Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a small fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins. Use or store in an airtight container in your refrigerator for up to 4 days.
Preheat the oven to 350 degrees F.
Dice the potatoes and boil in a pot of water until fork tender, 25 to 30 minutes. Drain and return to the pan over low heat. Mash the potatoes for 5 minutes to allow a lot of the steam to escape.
Add the butter, cream cheese, half-and-half, cream, pepper and roasted garlic. Stir/mash to combine. Test and adjust the seasonings.
Spread the potatoes into a large buttered baking dish. Dot the top with butter. Bake until heated through, about 30 minutes.