Loaded Mashed Potato
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5 heads of garlic
3 cups leftover mashed potatoes
2 teaspoons olive oil
1/2 cup shallots, chopped
1 1/2 cup leftover turkey stock (or chicken broth), divided
3 tablespoons all purpose flour
2 cups 1% low fat milk, divided
1/4 cup fat free plain Greek yogurt (I used Fage)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 center cut bacon slices, cooked and crumbled
1/3 cup shredded cheddar cheese
4 green onions, thinly sliced
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Preheat oven to 350 degrees. Wrap each garlic head with foil and arrange on a rimmed baking sheet. Roast garlic for 1 hour. Remove from oven and allow to cool. Squeeze garlic pulp from each head- you should be left with about 1/4 cup pulp.
In a blender combine leftover mashed potatoes, roasted garlic pulp, and about 1/4 cup broth. blend until smooth, but still creamy.
Heat oil in a saucepan over medium high heat. Add shallots; saute 3 minutes. Add remaining broth to the pan. In a measuring cup combine flour and 1/2 cup milk; add to pan with remaining 1 1 /2 cups milk. Bring to boil; stir often. Cook one minute and remove from heat. Stir in the yogurt, salt, and pepper.
Gently stir in blended mashed potato mixture into the soup. Top with cheese, green onions, and bacon.