Roasted Garlic Mashed Potato Tarts
Serves: 36-40 mini tarts
Roasted Garlic
  • 1 bulb garlic
  • 1 Tablespoon olive oil
  • salt and pepper
  • 2 russet (idaho) potatoes, peeled and boiled until fork tender
  • 2 Tablespoons oil
  • 1½ teaspoons kosher salt
  • ¼ teaspoon black pepper
  • 36-40 savory square shaped savory Best Select Tarts
  • crispy onions, for topping
Roasted Garlic
  1. Preheat oven to 400 degrees.
  2. Cut the top off of the garlic bulb, so that the cloves are exposed. Drizzle oil over the top, then sprinkle with salt and pepper.
  3. Wrap garlic well in foil and bake for about 40 minutes, until the cloves are soft and fragrant. Set aside to cool.
  1. Preheat oven to 375. Line a baking sheet with parchment paper and set aside.
  2. In a medium bowl, mash potatoes until smooth and creamy.
  3. Add oil, salt, pepper, and as many of the roasted garlic cloves as you like (depending on how garlicky you like it). Mix until smooth and combined.
  4. Fill tarts with mashed potato mixture until slightly overflowing. Top with crispy onions and place on prepared baking sheet. Repeat with remaining tarts and fillings. Any leftover filling can be enjoyed as is.
  5. Bake for 10-13 minutes, until the tops are golden brown.
Plan Ahead: These tarts are best fresh from the oven, but can be frozen and rewarmed.
Recipe by Overtime Cook at