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Roasted Garlic Mashed Potatoes

197 Reviews

Prep: 10 min
Cook: 1 hr
Ready In: 1 hr 10 min

“Russet potatoes are blended with roasted garlic, butter and milk. This recipe is a standard.” - by Kathleen Burton

Ingredients

1 medium head garlic
1 tablespoon olive oil
2 pounds russet potatoes, peeled and quartered
4 tablespoons butter, softened
1/2 cup milk
salt and pepper to taste

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Metric US

Original recipe yields 8 servings

Directions

Preheat oven to 350 degrees F (175 degrees C).
Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour.
Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.
Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend potatoes with an electric mixer until desired consistency is achieved.

Nutrition

Amount Per Serving (8 total)

Calories
172 cal
9%

Fat
7.9 g
12%

Carbs
23.5 g
8%

Based on a 2,000 calorie diet

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Reviews (197)

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382

Cook4mycrew

Mar. 3, 2007

"These were fabulous...with my modifications. Based on the other reviews, I used more garlic than the recipe called for. I was only making this for 2 people, so I used one head of garlic and one poun..." See mored of russet potatoes. I used seasoned salt and sea salt, then mashed the potatoes with the garlic, milk to desired consistency, and butter to taste (2-3 tbl). Something was still missing. I added 4 tbl of sour cream. They tasted just like the garlic mashed potatoes that I have had in 5 star restaurants. I served this with the Blue Cheese Crusted Filet Mignon w/Port Wine Sauce from this site (submitted by HebeGebe), a caeser salad, and a bottle of Stag's Leap 2003 Cabernet Sauvignon. Amazing!"

179

What a Dish!

Oct. 27, 2005

"These are so yummy! I roasted my head of garlic early in the day because my oven was going to be busy all afternoon. I just squeezed it out into an air-tight containter and kept it covered, on the c..." See moreountertop for a few hours. I used a mix of Yukon Gold and Red potatoes. (I just don't like russet). I also didn't measure the milk; just did it until it seemed right. The garlic flavor really mellows out when it's roasted, so next time, I might even add more garlic. Crazy, I know! I might incorporate the roasted garlic part of this recipe into my fave taters from this site, Slow Cooker Mashed Potatoes. Served with Roast Sticky Chicken from this site. Sooo good!"

136

CHANNYT

Sep. 20, 2003

"These were SOOOOOO delicious. Everyone raved about the wonderful flavor. I used a small can of evaporated skim milk instead of regular milk to cut the fat but keep them creamy. I will definitely ma..." See moreke these again and again!"

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