Herbed Garlic Mashed Potatoes

Herbed Garlic Mashed Potatoes

32 Reviews 3 Pics
Robyn Webb
Recipe by  Robyn Webb

“Roasting a head of garlic is easy and brings out that good garlicky flavor. Preparation time is 15 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 6 - 1/2 cup servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Slice the top off the head of garlic to expose the cloves. Place the whole head and the broth in a small casserole dish and cover. Bake for 1 hour; remove dish from the oven and set aside.
  3. Boil the cubed potatoes in water for 20 minutes or until soft. Drain. Add the warm milk and olive oil. Beat with mixer until potatoes are fluffy. Add the herbs.
  4. Gently squeeze the garlic out from each of the cloves, leaving behind the skins. Add all the garlic pulp to the potatoes. Beat again and season with salt and pepper.

Share It

Reviews (32)

Rate This Recipe


This recipe makes the end product too hard to accomplish. Just peel the garlic and boil it with the potatoes. When the potatoes are done, drain them and place in mixing bowl. Add butter, milk, sour cream and whatever fresh herbs you have on hand ( rosemary, thyme, basil, oregano, parsley, etc.) whip to desired consistancy.



I would make this recipe again, but I think I would omit the thyme. Just too much for my taste. The roasted garlic gave it a very good flavor. Thanks for the recipe!



this was a good recipe...although not perfect. I would also cut down on the herbs, maybe to just the rosemary. Also i tried a rosemary garlic version of this where i roasted the garlic. I also boiled the potatoes with half the liquid consisting of water and half chicken broth and added garlic. Well ive tried many versions...you can always play with mashed potatoes. By far the best gravy i have ever had consisted of 2 cups of my chicken broth i boiled the potatoes in and the rest turkey stock and added chopped portobello mushrooms...it was to die for. I wouldnt use olive oil in mashed potatoes, use butter. You dont want that oily consistency.

More Reviews

Similar Recipes

Roasted Garlic Mashed Potatoes

Roasted Garlic Mashed Potatoes

Roasted Garlic Mashed Potatoes

Roasted Garlic Mashed Potatoes

Garlic Mashed Potatoes

Garlic Mashed Potatoes

Make-Ahead Mashed Potatoes

Make-Ahead Mashed Potatoes

Garlic Basil Mashed Potatoes

Garlic Basil Mashed Potatoes

Yukon Gold Mashed Potatoes with Roasted Shallots

Yukon Gold Mashed Potatoes with Roasted Shallots


Amount Per Serving (6 total)

  • Calories
  • 153 cal
  • 8%
  • Fat
  • 4.8 g
  • 7%
  • Carbs
  • 24.3 g
  • 8%
  • Protein
  • 4.4 g
  • 9%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 58 mg
  • 2%

Based on a 2,000 calorie diet



previous recipe:

Roasted Garlic Mashed Potatoes


next recipe:

Garlic Mashed Potatoes