Roasted Garlic Mashed Potatoes


1 large head of garlic
1 tablespoon olive oil
salt & pepper
Step Two: Mashed potatoes
1 pound Yukon gold potatoes, quartered
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 stick of butter
3/4 cup heavy cream


Heat oven to 350 degrees. Cut head of garlic in half across the top, drizzle with olive oil, season to taste with salt and pepper. Wrap in aluminum foil and roast for about one hour until garlic is tender. Remove garlic by squeezing each clove. Set aside. Put potatoes in saucepan, cover with water, season with salt and pepper and boil 15 to 20 minutes until fork tender. Drain. Add salt, pepper, butter, heavy cream and roasted garlic. Use mixer until desired consistency.

Cooking & Recipes

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Yikes, I just throw cleaned

Yikes, I just throw cleaned cloves of fresh garlic in the potato water, drain water after potatoes ha ave cooked and mash away. YUM
Yes, I like roasted garlic too. Sometime there isn't time....


Another trick to great mashed potatoes -- Use 6-8 Yukon Gold, 6-8 Red, and 1-2 Russets, (leave a bit of skin on red & gold, but completely peel Russet). Put 1-2 yellow onions, (cleaned/halved), and 8-10 whole garlic cloves as Debby said. When the potatoes are done cooking, (the onion and garlic will be too), drain and mash with cream/milk/butter/'lil bit EVOO, that's been nuked 1-2 minutes. S&P to taste. Fabulous! (Yup, I cook for a crowd of 12-15 relatives).