herbed alfredo mashed potatoes

Ingredients

• Servings: 8
• 1 head fresh garlic
• 1 tablespoon olive oil
• 3 pounds gold potatoes, peeled and cubed
• 1/2 (15 ounce) jar classico® 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

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• 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® 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.