Roasted Garlic Mashed Potatoes (+ Leftover Shredded Turkey and Gravy)
Servings 6 people
Ingredients
For Potatoes
- 3 Lbs russet potatoes peeled and quartered
- 6 tablespoon salted butter
- ⅔ cup whole milk
- ½ teaspoon McCormick® Poultry Seasoning
- 1 teaspoon McCormick® Ground Black Pepper
- 1 teaspoon salt
- Roasted Garlic (see instructions)
Roasted Garlic
- 4 garlic bulbs
- ¼ teaspoon salt
- ¼ tsp McCormick® Ground Black Pepper
- 2 tablespoon olive oil
Turkey and Gravy
- 4-5 cups shredded or chopped cooked turkey
- (2) .87 oz packet McCormick® Turkey Gravy
Instructions
Roasted Garlic
- Preheat oven to 375°F. Cut off top of garlic heads. Drizzle olive oil into a small baking dish. Place garlic in baking dish. Drizzle garlic with oil and sprinkle with salt and pepper. Cover baking dish with foil and roast until tender, 40 minutes.. Cool slightly and squeeze out garlic cloves.
Mashed Potatoes
- Boil potatoes until tender. Drain and place in a large mixing bowl. Add butter and mix with an electric mixer while slowly adding the milk. Stir in three garlic cloves from 3 garlic bulbs.
- Season with salt and pepper and cloves from remaining garlic bulb.
Turkey with Gravy
- Heat water and stock in a sauce pan over medium heat. Whisk in 2 packets of gravy mix. Pour ⅔ of the gravy into the turkey.
To Assemble
- Place warmed mashed potatoes on a plate. Top with turkey and gravy. Add additional gravy.