Herbed Alfredo Mashed Potatoes
Ingredients
- 1 head fresh garlic
- 1 tablespoon olive oil ⓘ
- 3 pounds gold potatoes, peeled and cubed ⓘ
- 1/2 (15 ounce) jar Classico(R) Fresh Alfredo Sauce
- 1/2 cup milk ⓘ
- 5 tablespoons butter, melted and divided ⓘ
- Salt and pepper to taste ⓘ
- 2 eggs, beaten ⓘ
- 1/2 cup chopped fresh Italian parsley ⓘ
- 1/4 cup chopped fresh chives ⓘ
- 1/4 cup panko bread crumbs ⓘ
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Lightly oil a 2-quart baking dish.
- Cut off the top of the garlic head to expose the tops of the cloves. Place garlic on a sheet of foil and drizzle with olive oil. Seal the foil around the garlic. Roast until soft, about 25 minutes. Cool. Reduce oven temperature to 375 degrees F (190 degrees C).
- Place potatoes in large pot and cover with water. Set over high heat and bring to a boil. Simmer until the potatoes are fork tender, about 15 minutes. Drain; return to pot.
- Pour the Classico(R) Fresh Alfredo sauce, milk, and 4 tablespoons of the melted butter into the pot. Using a hand mixer, mix the potatoes until they no longer have lumps.
- Squeeze the soft roasted garlic into the potatoes; add salt and pepper to taste. Mix well.
- Mix the beaten eggs into the potatoes. Reserve a tablespoon of the parsley and chives for topping, and stir the rest into the potatoes. Spread the potato mixture into the prepared baking dish.
- Mix the panko with the remaining tablespoon melted butter; sprinkle evenly on top of the potatoes.
- Bake until the potatoes are golden brown, about 25 minutes. Garnish with the remaining parsley and chives.
Nutrition & Diet Analysis (per serving)
1050
kcal
52% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).