Tag: Thanksgiving recipe

Maple Baked Brie with Cranberry Jam – Simply Scratch
This Maple Baked Brie is one of the easiest appetizers to prepare. Double cream brie is topped with pure maple syrup and baked, getting all soft and creamy before being topped with a homemade cranberry orange jam, toasted walnuts and rosemary. Serve with crackers, crostini or apple wedges and wine!

In need of a festive holiday appetizer? Look no further.

While maple baked brie sounds and looks impressive, it’s one of the easiest appetizers to make and polish off. The creaminess of the melty brie paired with the earthy rosemary, sweet maple syrup and tart orange cranberry jam is a match made in heaven.

I like to serve this with seedy cracker crisps (I found mine at Target), but any crackers, crostini or even apple wedges will do.

To Make This Maple Baked Brie With Cranberry Jam You Will Need:
- cranberries – Add a delicious tart flavor.
- light brown sugar – Lends sweetness.
- orange juice and zest– Adds bright citrus flavor.
- rosemary (fresh) – Adds a fresh woodsy flavor with notes of lemon, pepper and sage.
- brie cheese – Use double or triple cream brie.
- real maple syrup – Lends maple flavor and sweetness.
- toasted walnuts – Or use toasted pecans.
- flaky salt – Adds crunchy texture and salty pockets of flavor.
- crackers, toasted bread or apple wedges – for serving.
Preheat your oven to 350℉ (or 180℃).

Meanwhile, sort through 6 ounces of fresh cranberries, discarding any mushy or blemished ones. Then give them a good rinse.

In a 2-quart saucepan, add the cranberries, 1/2 cup brown sugar, 1/2 cup orange juice, 1 teaspoon grated orange zest and 2 teaspoons chopped fresh rosemary.

Stirring often, simmer over medium to medium-low heat for 12 minutes.

Remove and let cool slightly.

Meanwhile, toast 1/2 cup of walnuts or pecans. Once toasted, remove and chop.

Place 8 0unce round of brie onto parchment and place on a rimmed baking sheet. Using a paring knife score the top roughly 1/8 of an inch down.

Drizzle with 2 tablespoons pure maple syrup.

Bake on the middle rack of your preheated oven for 8 to 10 minutes.

Remove and use the parchment to lift and place onto a serving board or platter.

Top with some of the cranberry jam, toasted nuts, a sprinkle of rosemary and flaky salt.

Add the remaining jam to a small bowl and place next to the brie for those who either want just the jam or to add extra jam to their cracker.

I serve this with cracker crisps. These are not homemade, they are the Good & Gather cranberry pumpkin seed cracker crisps and they are so good!

However you could also use crostini, wasa crackers, crispbread or apple wedges.

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Enjoy! And if you give this Maple Baked Brie recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 8 servings

Maple Baked Brie with Cranberry Jam

This Maple Baked Brie is one of the easiest appetizers to prepare. Double cream brie is topped with pure maple syrup and baked, getting all soft and creamy before being topped with a homemade cranberry orange jam, toasted walnuts and rosemary. Serve with crackers, crostini or apple wedges.

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

FOR THE JAM:

6 ounces cranberries

1/3 cup brown sugar

1/2 cup orange juice

1 teaspoon orange zest

2 teaspoons chopped fresh rosemary

FOR THE BRIE:

8 ounces double or triple cream brie

2 tablespoons maple syrup

FOR SERVING:

1/2 cup walnuts, or pecans

1/2 teaspoon chopped fresh rosemary

flaky sea salt

toasted bread or crackers

MAKE THE JAM:

Sort through the fresh cranberries, discarding any mushy or blemished ones. Then give them a good rinse.

In a 2-quart saucepan, add the cranberries, brown sugar, orange juice, orange zest and rosemary. Stirring often, simmer over medium to medium-low heat for 12 minutes. Remove and let cool slightly.

MAKE THE BRIE:

Meanwhile, place the brie onto a small square piece of parchment paper and set it on a rimmed baking sheet. Using a paring knife score the top roughly 1/8 of an inch down into a crisscross pattern.

Drizzle with maple syrup and then bake on the middle rack of your preheated oven for 8 to 10 minutes.

Add the walnuts (or pecans) in a dry skillet. Heat over medium to medium-low until fragrant. Remove, let cool slightly and then chop.

SERVE:

Remove using the parchment to lift and place onto a serving board or platter. Top with some of the cranberry jam, toasted nuts, a sprinkle of rosemary and flaky salt.Add the remaining jam and walnuts to two small bowls and place next to the brie for those who either want just the jam or to add extra jam and walnuts to their cracker.

The nutritional value is for the brie and does not include the crackers, bread or apple wedges when serving.

Serving: 1ounce, Calories: 208kcal, Carbohydrates: 18g, Protein: 7g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 3g, Cholesterol: 28mg, Sodium: 182mg, Potassium: 148mg, Fiber: 1g, Sugar: 14g, Vitamin A: 215IU, Vitamin C: 11mg, Calcium: 76mg, Iron: 1mg

Author: Laurie McNamara

Course: Appetizers & Snacks

Cuisine: American
This post may contain affiliate links.

Laurie McNamara

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December 20, 2023
Cranberry Küchen – Simply Scratch
Cranberry Küchen is a dessert staple at Christmastime. A sugar cookie-like crust topped with a cinnamon and orange cranberry filling and a vanilla sour cream topping. Yields 12 to 16 pieces depending on how you cut it.

If there is one dessert that’s sure to grace my dessert table at Christmas it’s Cranberry Küchen.

I’m not sure exactly when this tradition started, I’m just glad it’s exists.

Küchen is German for cake. So I guess this is a cake, even though it’s a more of a bar. But whatever, let’s not get technical. This cake has it all; tart cranberries with a hint of orange and cinnamon that has a delicious sour cream topping, that I can only describe as cheesecake-custard-like. To.Die.For.

My homemade yellow cake mix and leftover cranberry sauce makes this dessert a cinch and is one of my favorite desserts this time of year!

To Make This Cranberry Küchen You Will Need:
- yellow cake mix (homemade) – The base to the crust.
- unsalted butter – Lends flavor and helps bind the crust ingredients.
- cranberry sauce (homemade) – I use one full recipe in cranberry küchen.
- orange zest – Lends bright citrusy flavor.
- cinnamon (ground) – Lends distinct warm and woodsy flavor.
- sour cream – Adds tangy creamy flavor.
- egg – Helps set the sour cream topping.
- pure vanilla extract – Adds distinct flavor and enhances the other flavors in this dessert.
Make The Crust:

Preheat your oven to 350℉ or (180℃).

In a large mixing bowl, add the yellow cake mix and 1/2 cup of unsalted butter.

Using a pastry blender, cut in the butter into the cake mix until crumbly.

Next transfer the butter and cake mix onto a 10×15 jelly roll pan. I linked the pan I used below in the recipe printable.

However, you can use a 9×13 glass or ceramic baking dish, but the crust will be much thicker.

Then with your fingers (or the flat bottom of a drinking glass) press it into the pan.

Try not to pack it too tightly, while also giving it a little edge around the sides.

Partially bake the crust on the middle rack of your preheated oven for 10 minutes, rotating the pan halfway through.

Make The Cranberry Filling:

While the crust is baking, in a medium mixing bowl, add 1 recipe of homemade cranberry sauce, 1 teaspoon grated fresh orange zest and 1 teaspoon ground cinnamon.

Give that a stir and set aside.

Make The Sour Cream Topping:

Next, in a 2-cup liquid measuring cup, measure and add 8 ounces sour cream, 1 egg and a splash of vanilla extract.

Whisk to combine.

Pour the cranberry sauce into the crust and spread it out evenly.

Next, drizzle the sour cream topping haphazardly over top. As you can see, it doesn’t have to be perfect.

Bake on the middle rack of your preheated oven for 20 to 25 minutes.

Allow the Cranberry Küchen to completely cool before slicing into squares. Since this is more like a cookie crust than a cake, you will need to press the knife firmly to cut. I also like to dust with powdered sugar.

This Cranberry Küchen also is delicious served with a hot cup of coffee or tea.

How To Store Cranberry Küchen:

Store any leftover Cranberry Küchen in the pan, covered with plastic wrap and refrigerate for up to 4 days.

Can you Make Cranberry Küchen in advance?

Yes! Just keep it wrapped with plastic and refrigerate. The sour cream topping will absorb more of the cranberry sauce as it sits so it will be more pink than yellow the next day.

Enjoy! And if you give this Cranberry Küchen recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 12 servings

Cranberry Küchen

Cranberry Küchen is a dessert staple at Christmastime. A sugar cookie-like crust topped with a cinnamon and orange cranberry filling and a vanilla sour cream topping. Yields 12 to 16 pieces depending on how you cut it.

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

1 recipe homemade yellow cake mix

1/2 cup unsalted butter

1 recipe homemade cranberry sauce

1 teaspoon ground cinnamon

1 teaspoon orange zest, or about 2 clementine oranges

8 ounces sour cream

1 large egg

1 splash pure vanilla extract

powdered sugar, for serving

MAKE THE CRUST:

Empty the cake mix into a large bowl and use a pastry cutter to cut in the butter.

Spread it all onto a 10×15 jelly roll pan (linked above), pressing gently to form a crust. Try not to pack it too tightly, while also giving it a little edge around the sides.

Partially bake the crust on the middle rack of your preheated oven for 10 minutes, rotating halfway through baking, then remove it and set aside.

MAKE THE CRANBERRY FILLING:

Meanwhile, in a medium bowl combine the homemade cranberry sauce, cinnamon and orange zest. Pour into the crust and spread it evenly.

MAKE THE SOUR CREAM TOPPING:

In a 2-cup liquid measuring cup, add the sour cream, egg and a splash of vanilla. Stir until everything is incorporated and drizzle haphazardly over top of the cranberries.

Slide back into your preheated oven and bake 20 to 25 minutes or until the sour cream mixture is set and the crust edges are lightly golden brown.

Let cool, slice and serve with a dusting of powdered sugar.

Serving: 1bar, Calories: 337kcal, Carbohydrates: 45g, Protein: 4g, Fat: 16g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 57mg, Sodium: 349mg, Potassium: 61mg, Fiber: 1g, Sugar: 26g, Vitamin A: 495IU, Vitamin C: 0.4mg, Calcium: 109mg, Iron: 1mg

Author: Laurie McNamara

Course: Desserts & Sweet Treats

Cuisine: American, German
Originally shared in December of 2012. I recently updated the photography and post to be more helpful and up to date.
This post may contain affiliate links.

Laurie McNamara

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December 14, 2023
Leek and Wild Mushroom Stuffing – Simply Scratch
This Leek and Wild Mushroom Stuffing is extremely flavorful and simple to make. A mixture of sautéed shiitake, white button and (reconstituted) porcini mushrooms combined with leeks, garlic, lots of butter, white wine and cubed bread is an incredible side dish to turkey, ham or a wonderful addition to a vegetarian meal. Yields 10 to 12 servings.

Mushroom lovers unite.

My sister, Christine has been telling me about a leek and mushroom stuffing she makes on Thanksgiving for years now. Although she’s the only one who likes mushrooms, she still makes it just for her because she’s loves it that much. That’s the same situation I find myself in at my house. So I felt compelled to make this recipe asap because a) I love mushrooms, wine, butter and bread. b) If my sister loves it, then I know I will too. And c) Did I mention it has mushrooms, wine, butter and bread?

Let me just say that I’m so glad I made this recipe! This stuffing is SO flavorful and earthy yet the flavors of the garlic, leek and ever-so-subtle wine still shine. I know, I know, typically stuffing or dressing recipes are reserved for Thanksgiving, but why? I don’t make nor follow most rules, and so I couldn’t wait to make share this recipe here with you because it really is that good.

And I happen to feel this would be great whether you serve it with roast turkey, a holiday ham or as an addition to a vegetarian feast.

To Make This Wild Mushroom Stuffing You Will Need:
- dried porcini mushrooms – I ordered mine from Amazon because no major stores had it in stock. I’ve linked it in the recipe printable.
- hot water – This will reconstitute the mushrooms. Save the soaking liquid-gold as you will need it in the recipe.
- butter – The original recipe didn’t mention salted or unsalted. So I used unsalted.
- shiitake mushrooms – Remove stems (discard) and slice.
- button mushrooms – Trim ends and slice.
- leek – Be sure to chop, rinse well and pat dry. Sand and dirt like to hide in all those layers. I use a salad spinner for this.
- garlic – Adds distinct punchy flavor.
- dry white wine – Like chardonnay (I use un-oaked) or sauvignon blanc. Use one you like to sip!
- thyme (fresh) – Lends an earthy, slightly minty and lemony flavor.
- baguette – The original recipe calls for 12 ounces, however I feel 16 ounces would be fine too.
- kosher salt – Enhances the flavors in this recipe.
- freshly ground black pepper – Adds some subtle bite and flavor.
- egg – Needed to bind the stuffing ingredients together.
Preheat your oven to 350℉ (or 180℃).

Grease a 9×13 baking dish with butter.

Soak The Dried Porcini Mushrooms.

Add 1/2-ounce of dried porcini mushrooms to a heat-safe bowl. Pour 1-1/2 cups hot (boiling) water over top and let soak for 30 minutes.

After 30 minutes, use a slotted spoon to remove the mushrooms and transfer to a cutting board and finely chop. Pour the soaking liquids into another small bowl, leaving behind any sediment. Save and set this liquid gold off to the side, you will need it later in the recipe.

Make The Stuffing:

Meanwhile, cube up a 12 to 16 ounce baguette into bite-size pieces and add to a large mixing bowl.

In a 6 to 7-quart dutch oven over medium-high heat, add 1 cup butter and 12 ounces sliced shiitake and 16 ounces button mushrooms. Stir and cook until softened, about 10 minutes.

Add in 1-1/2 cups chopped leeks (that have been rinsed and patted dry) and 6 cloves chopped fresh garlic. Stir and cook for 5 minutes.

Next add in the chopped porcini and 1 tablespoon chopped fresh thyme.

Pour in 2 cups dry white wine (yes, 2 cups) and cook until evaporated, or about 5 minutes.

Note: I can never get the wine to completely evaporate and that’s okay, it will evaporate when in the oven and makes for a delicious and moist stuffing without being overly wine-y – in my opinion.

Transfer the mushroom leek mixture to the bowl with the bread. Season with 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Toss to combine.

Pour in enough of the porcini soaking liquids to moisten. I only add 1/2 cup and froze the remaining in an ice cube tray for a later use.

Taste one last time and season with more salt and pepper if desired.

Once seasoned, pour in 1 large beaten egg.

Toss one last time to combine.

Transfer the stuffing mixture to the prepared pan. Bake on the middle rack of your preheated oven for 40 minutes.

Remove and serve immediately.

It smells absolutely heavenly.

What To Serve with Leek and Wild Mushroom Stuffing:

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Enjoy! And if you give this Leek and Wild Mushroom Stuffing recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 10 servings

Leek and Wild Mushroom Stuffing

This Leek and Wild Mushroom Stuffing is extremely flavorful and simple to make. A mixture of sautéed shiitake, white button and (reconstituted) porcini mushrooms combined with leeks, garlic, lots of butter, white wine and cubed bread is an incredible side dish to turkey, ham or a wonderful addition to a vegetarian meal. Yields 10 to 12 servings.

Prep Time: 35 minutes

Cook Time: 40 minutes

Total Time: 1 hour 15 minutes

1/2 ounce dried porcini mushrooms

1½ cups boiling water

12 to 16 ounces baguette, cubed

1 cup unsalted butter

16 ounces button mushrooms, stems trimmed and then sliced

12 ounces shiitake mushrooms, stems removed and then sliced

1½ cups chopped leeks, rinsed and patted dry

6 cloves garlic, chopped

2 cups dry white wine , like chardonnay or sauvignon blanc (one you like to sip)

1 tablespoon chopped fresh thyme

kosher salt

freshly ground black pepper

1 large egg, beaten

SOAK THE PORCINI MUSHROOMS:

Place dried porcini into a heat safe bowl and pour the hot water over top. Letsit for 30 minutes to soften. Then use a slotted spoon to transfer softened mushrooms to a cutting board and finely chop.Pour soaking liquid into a smaller bowl (to use later), discarding any sediment.

MAKE THE STUFFING:

Preheat oven to 350℉ (or 180℃) and grease a 9×13 baking dish with butter.

Cut the (12 to 16 ounce) baguette into bite-size cubes and add to large bowl.

In a 6 to 7-quart dutch oven over medium-high heat, add the butter and sliced shiitake and button mushrooms. Stir and cook until softened, about 10 minutes.

Add leeks and garlic, stir and cook for 5 minutes.

Next add the chopped porcini, thyme and pour in the wine. Stirandcook until wine evaporates. About 5 minutes. If after 5 minutes there’s still some liquid, that’s okay, it will evaporate when in the oven and makes for a delicious and moist stuffing.

Transfer mushroom mixture to the bowl with the bread and toss to combine.

Taste and season with 3/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper.

Add enough of the porcini soaking liquids to moisten. I used 1/2 cup and froze the rest in an ice cube tray for another purpose.

Taste one last time and season to taste, if needed. Add in beaten egg and stir to combine.

Transfer to the prepared baking dish and bake on the middle rack of your preheated oven for 40 minutes.

Serve immediately.

Serving: 1serving, Calories: 335kcal, Carbohydrates: 25g, Protein: 7g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 67mg, Sodium: 376mg, Potassium: 394mg, Fiber: 3g, Sugar: 4g, Vitamin A: 850IU, Vitamin C: 4mg, Calcium: 66mg, Iron: 2mg

Author: Laurie McNamara

Course: Side Dishes

Cuisine: American
This recipe was slightly adapted from Epicurious.com
This post may contain affiliate links.

Laurie McNamara

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December 13, 2023
Bacon Gruyere Popovers – Simply Scratch
In these Bacon Gruyere Popovers, crispy bacon, mildly nutty and creamy gruyere and fresh snipped chives are mixed into a classic popover batter of eggs, milk, flour and salt. Baking in a hot popover pan in an equally hot oven yields tall, airy and incredibly delicious popovers. Yields 6 servings.

What Is A Popover?

A popover is a light and airy roll made from an egg batter instead of using yeast to rise. It’s baked into a (usually buttered) special popover pan in a hot oven where it rises or puffs up while baking. The exterior is crispy while the center is mainly hollow with unique nooks and crannies. A popover is an American version of England’s Yorkshire pudding, to which beef drippings are typically used.

Serve with butter and/or use as a vehicle to scrap up gravy, au jus or the last bits of soup.

To Make This Bacon Gruyere Popover Recipe You Will Need:
- bacon – Reserve the bacon fat for the pan. I like to use center cut bacon for this recipe.
- eggs (room temperature) – Adds richness, flavor and a lightness to the roll.
- whole milk (room temperature) – I haven’t tested this recipe using anything other than whole milk.
- unbleached all-purpose flour – Binds the ingredients together and helps forming the crispy exterior crust.
- kosher salt – Enhances the flavors in this popover recipe.
- gruyere cheese – Lends a mild nutty flavor.
- chives (fresh) – Adds a pop of fresh onion flavor.
- avocado oil – Or use a nonstick spray of your choice.
Note: In order to get a good rise, you’ll need to allow time to bring eggs and milk to room temperature. I place eggs in a bowl of warm (not hot) water and let them sit for 10 minutes or so. And then slowly warm the milk in the microwave – the milk shouldn’t be overly warm.

Dice 4 strips of center cut bacon and add to a skillet. Cook over medium to medium low, stirring often until crispy. Use a slotted spoon to remove the bacon and transfer to a paper towel lined plate. Save the bacon fat.

Preheat The Pan:

Place a popover pan onto a rimmed metal baking sheet. Slide into your oven and then preheat to 450℉ (or 230℃).

Because my oven is smaller, I bake on the lower third rack.

Make The Popovers:

When the oven is just about preheated, make the popover batter.

In a mixing bowl, preferably with a spout, add in 3 room temperature eggs and 1-1/2 cups room temperature whole milk.

Briskly whisk for 1 minute until thoroughly combined and frothy.

Next add in 1-1/2 cups unbleached all-purpose flour and 1 teaspoon fine salt.

Lastly add in 3 ounces shredded gruyere, the crispy bacon pieces and 2 tablespoons snipped fresh chives.

Stir until just combined. You don’t want to over mix.

Once the oven is preheated and the pan is HOT. Carefully remove and lightly spray with nonstick spray. I also, add a teaspoon (give or take) of the bacon fat into each popover well before dividing the batter, filling each one about 2/3 full.

Bake in your preheated 450℉ (or 230℃) oven for 20 minutes. Then reduce the oven temp to 350℉ (or 180℃) – do not open the door and bake for 10-15 minutes or up to 20 minutes more (depending on oven) or until risen and a deep golden brown.

They should be popping out of the pan.

Immediately (but carefully) remove the popovers from the pan.

Use a knive to make a small slit in the bottom side of each popover.

Serve immediately.

What To Serve With Popovers:

How To Store Popovers:

Store any leftover popovers in an air-tight container at room temperature for 3 to 4 days.

How To Freeze Popovers:

Place cooled popovers in a freezer-safe conifer. Freeze for up to 1 month. To reheat, thaw in microwave and reheat, or toast use either a toaster oven or air fryer to get the crispy edges back.

Enjoy! And if you give this Bacon Gruyere Popovers recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 servings

Bacon Gruyere Popovers

In these Bacon Gruyere Popovers, crispy bacon, mildly nutty and creamy gruyere and fresh snipped chives are mixed into a classic popover batter of eggs, milk, flour and salt. Baking in a hot popover pan in an equally hot oven yields tall, airy and incredibly delicious popovers.

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

4 strips center cut bacon, diced small

reserved bacon fat

3 large eggs, brought to room temperature

1½ cups whole milk, brought to room temperature

1½ cups unbleached all-purpose flour

1 teaspoon fine salt

3 ounces shredded gruyere cheese, at room temperature

2 tablespoons snipped fresh chives

ghee oil or avocado oil spray

Allow time to bring eggs and milk to room temperature. I place eggs in a bowl of warm (not hot) water and let them sit for 10 minutes or so. And then slowly warm the milk in the microwave – the milk shouldn’t be overly warm.

Add bacon to a small skillet, stir and cook over medium to medium-low heat until crispy. Use a slotted spoon to transfer bacon pieces to a paper towel lined plate. Reserve the bacon fat.

Position oven rack in the middle to lower third of your oven (my oven is small so I bake on the lower third). Place popover pan onto a rimmed baking sheet and slide onto rack and preheat oven (and pan) to 450℉ (or 230℃).

Meanwhile, add eggs and milk to a mixing bowl (preferably with spout). Briskly whisk for 1 minute or until frothy. Add in flour and salt, whisk to combine. Lastly add cooked bacon, gruyere cheese and snipped chives. Stir until incorporate – don’t over mix.NOTE: I start making the batter once the oven is nearly preheated.

Once the oven (and pan have preheated) remove and spray with nonstick spray and add a small ½-teaspoon or so of bacon fat to each one. Fill each popover cup 2/3 of the way.

Slide the pan into the oven and bake for 20 minutes. Once time is up, reduce the oven temp to 350℉ (or 180℃) and continue baking for 10-15 minutes or up to 20 minutes more (depending on oven) or until risen and a deep golden brown.DO NOT OPEN OVEN.

Once baked, carefully remove each popover to a wire rack. Make a small slit in the side to release air. Serve immediately.

Serving: 1popover, Calories: 246kcal, Carbohydrates: 27g, Protein: 13g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 116mg, Sodium: 561mg, Potassium: 174mg, Fiber: 1g, Sugar: 3g, Vitamin A: 412IU, Vitamin C: 1mg, Calcium: 238mg, Iron: 2mg

Author: Laurie McNamara

Course: Breads & Baked Goods, Side Dishes

Cuisine: American
Adapted from MarthaStewart.com
This post may contain affiliate links.

Laurie McNamara

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December 6, 2023
Roasted Garlic Mashed Potatoes – Simply Scratch
Roasted Garlic Mashed Potatoes are simple yet packed with lots of flavor. Roasted garlic cloves are mashed with tender redskin potatoes, butter and half & half for an incredible side to just about anything. This recipe yields 6 servings.

Meet my family’s favorite mashed potato recipe.

I make these all the time because these flavorful mashed potatoes will go with just about anything. In this recipe, roasted garlic is mashed with redskin potatoes, butter and half & half and seasoned with salt and lots of freshly ground black pepper.

I serve them with a little (okay, a lot) of butter drizzled over top and sprinkled with snipped fresh chives.

To Make These Roasted Garlic Mashed Potatoes You Will Need:
- head of garlic – Try to find large head of garlic with firm unblemished cloves.
- olive oil – Adds flavor and aids in softening and caramelizing the garlic.
- kosher salt – Enhances flavor and aids in softening while roasting.
- redskin potatoes – The base to these mashed potatoes.
- butter – I use salted for this recipe.
- half & half – Which is essentially 1 part whole milk and 1 part heavy cream.
- sour cream – Lends creaminess and delicious tangy flavor.
- freshly ground black pepper – This will add some subtle bite and flavor.
Roast The Garlic:

Preheat your oven to 400° (or 200℃).

Cut off the top third of a whole head of garlic and place on a piece of foil. Drizzle with olive oil and season with a pinch of salt.

Fold up the edges, crimping tightly to form a pouch or purse and roast in your preheated oven for 40 to 50 minutes.

Remove and let cool.

Make The Mashed Potatoes:

Meanwhile, quarter 2 pounds redskin potatoes and add to a large, heavy bottom pot. Add in a 1 teaspoon of kosher salt.

Cover with cold water, covering the potatoes by 2 inches. Cover and bring to a boil. Reduce to medium to medium high and cook until fork tender. About 20 t0 25. minutes.

Drain the potatoes, leaving them in the pot. Then add in 1/2 cup butter, 3/4 cup half & half, 1 teaspoon kosher salt and squeeze in the roasted garlic cloves.

WHAT IS HALF & HALF?

Half & half is commonly found in the dairy section of most American grocery stores. It is equal parts whole milk and heavy cream.

Cover and let sit on the stovetop with the burner off for 10 to 15 minutes. Then use a masher to smash the potatoes and roasted garlic in with the butter and half & half.

Mash until you’ve reached a desired consistency.

Add in 1/2 cup of sour cream and lots of freshly ground black pepper.

Stir well until combined.

Taste and season with more salt and black pepper if desired.

Transfer to a bowl and serve with melted butter on top and snipped chives.

How to Make Mashed Potatoes in Advance:

You can make this mashed potato recipe up to 2 days in advance. Simply prepare mashed potatoes as directed (excluding the toppings). Allow the mashed potatoes to cool before transferring to a container with a tight fitting lid and storing in the refrigerator.

How To Reheat Mashed Potatoes:

Transfer the cold mashed potatoes to a saucepan or dutch oven. Cover and reheat over low heat, stirring occasionally until heated through. Serve with melted butter on top and the snipped chives.

What To Serve With Roasted Garlic Mashed Potatoes:

Enjoy! And if you give this Roasted Garlic Mashed Potatoes recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 servings

Roasted Garlic Mashed Potatoes

Roasted Garlic Mashed Potatoes are simple yet packed with lots of flavor. Roasted garlic cloves are mashed with tender redskin potatoes, butter and half & half for an incredible side to just about anything.

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

1 head garlic

1 teaspoon olive oil

kosher salt

2 pounds redskin potatoes, wash, pat dry and quarter

1/2 cup butter

3/4 cup half & half

1/2 cup sour cream

freshly ground black

melted butter, for serving (optional)

chives, for serving (optional)

ROAST THE GARLIC:

Preheat your oven to 400° (or 200℃).

Cut the top third portion off of the head garlic and place on a piece of foil. Drizzle with oil and sprinkle with salt. Fold up the edges and crimp tightly (forming a pouch) and roast for 40 to 50 minutes. Let cool until safe to handle.

MAKE THE MASHED POTATOES:

Add the potatoes and 1 teaspoon kosher salt into a dutch oven or medium to large sauce pot. Cover with cold water, covering the potatoes by 2 inches. Cover and bring to a boil. Reduce to medium to medium high and cook until fork tender – about 20. to 25 minutes.

Drain the potatoes, leaving them in the pot. Then add in the butter, half & half, 1 teaspoon kosher salt and squeeze out the roasted garlic cloves. Cover and let sit on the stovetop with the burner off for 10 to 15 minutes.

Then use a masher to smash the potatoes and roasted garlic in with the butter and half & half. Mash until you’ve reached a desired consistency.

Add in the sour cream and lots of freshly ground black pepper. Stir well until combined. Taste and season with more salt and black pepper if desired.

Transfer to a bowl and serve with melted butter on top and snipped chives.

Serving: 1serving, Calories: 332kcal, Carbohydrates: 28g, Protein: 5g, Fat: 23g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 63mg, Sodium: 174mg, Potassium: 775mg, Fiber: 3g, Sugar: 4g, Vitamin A: 710IU, Vitamin C: 15mg, Calcium: 80mg, Iron: 1mg

Author: Laurie McNamara

Course: Side Dishes

Cuisine: American
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Laurie McNamara

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December 4, 2023