Roasted garlic and shredded cheddar cheese give these potatoes their big flavor. Keep things easy (and colorful!) by leaving the skins on the red potatoes.
What You Need
Original recipe yields 10 servings
2 lb. red potatoes (about 6), unpeeled, halved
3 cloves garlic, roasted
2 Tbsp. butter or margarine
1/4 tsp. pepper
1 cup KRAFT Shredded Cheddar Cheese
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Let's Make It
Cook potatoes in boiling water in large saucepan 20 to 25 min. or until tender; drain.
Add garlic, butter and pepper; mash roughly so that potatoes remain in large pieces.
Sprinkle with cheese before serving.
How to Roast the Garlic
Cut off top of whole garlic bulb, about 1/4 way down. Drizzle with 1 Tbsp. KRAFT Zesty Italian Dressing. Replace cut top; wrap in foil. Roast in 350°F oven 45 min. or until softened. Refrigerate unused garlic cloves for up to 1 week before using as desired.
For more flavor, add 1 chopped canned chipotle pepper in adobo sauce to drained cooked potatoes along with the garlic, butter and pepper.
If using large potatoes, cut them into quarters before cooking as directed.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.