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Bradshaw Mountain Garlic Mashed Potatoes

Makes 6 to 8 servings

Prep Time: 30 min
Coking Time: 25 min
Baking Time: 30 min + 15 min


  • 20   large garlic cloves
  • 1     cup chicken broth
  • 2-1/2 to 3 pounds russet potatoes, peeled
  • 1     package (3-ounce) cream cheese, softened
  • 1/2  cup dairy sour cream
  • 2 to 3 Tablespoon milk
  • 1     can (4-ounce) diced green chiles, drained
  • 1/4  teaspoon salt or to taste
  • 2     Tablespoon butter or margarine
  • 1/8  teaspoon ground mild red chile


  1. Place unpeeled garlic into a small pan with chicken broth. 
  2. Cover and simmer until garlic is tender when pierced, 30 to 35 minutes. 
  3. Drain, and if desired, save broth for other uses. 
  4. Drop garlic into a sieve placed over a bowl. Mash with a pestle or wooden spoon 2 tablespoons puree.
  5. Cut potatoes into quarters. In a medium size pan, cook potatoes, covered, in 1 inch water until tender, 20 to 25 minutes.  Drain. 
  6. Using an electric mixer, beat hot potatoes until well mashed. 
  7. Beat in the cheese. Add garlic puree and sour cream.  Beat until fluffy and smooth. 
  8. For more moist potatoes, beat in milk as desired. Stir in green chiles and salt.
  9. Butter a shallow 2 quart casserole dish. 
  10. Spoon potatoes into buttered dish. 
  11. Dot with butter and sprinkle with ground chile.

Preheat oven to 400F.

  1. Bake, covered, 30 minutes, uncover and bake 10 to 15 minutes or until top is golden brown.

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