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Corny Garlic Mashed Potatoes

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“From Taste of Home Magazine. This dish is a nice change from regular ole mashed taters.”
READY IN:
1hr 30mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Remove papery outer skin from garlic (do not peel or separate cloves).
  2. Brush with oil.
  3. Wrap in heavy-duty foil.
  4. Bake at 425° for 30-35 minutes or until softened.
  5. Cool for 10-15 minutes.
  6. Cut top off garlic head, leaving the root end intact.
  7. Squeeze softened garlic into a large bowl; set aside.
  8. Place potatoes in a large saucepan and cover with water.
  9. Bring to a boil.
  10. Reduce heat; cover and cook for 15-20 minutes or until tender.
  11. Drain and add to garlic.
  12. Add the butter, sour cream, milk and parsley; mash.
  13. Add the onions, corn, salt and pepper; mix well.
  14. Spoon into a greased 11-in. x 7-in. x 2-in. baking dish.
  15. Sprinkle with the cheese.
  16. Bake, uncovered, at 350° for 25 minutes or until heated through.
  17. **Total cook time does not include letting the garlic cool for 10-15 minutes.

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