Russet potatoes are blended with roasted garlic, butter and milk. This recipe is a standard.

Recipe Summary

prep:
10 mins
cook:
1 hr
total:
1 hr 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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 Facts

172 calories; protein 2.8g 6% DV; carbohydrates 23.5g 8% DV; fat 7.9g 12% DV; cholesterol 16.5mg 6% DV; sodium 294.5mg 12% DV. Full Nutrition

Reviews (299)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/03/2007
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 pound 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! Read More
(557)

Most helpful critical review

Rating: 3 stars
11/10/2014
I use red skinned potatoes and leave the skin on, no peeling is a huge plus. I also chop my garlic and cook it to just under a boil in cream with chives or chopped leeks to infuse the flovors. After mashing the potatoes I just add the cream with garlic and chives to the potatoes until they are the consistency I prefer and then season with salt and pepper. Read More
(11)
434 Ratings
  • 5 star values: 299
  • 4 star values: 98
  • 3 star values: 26
  • 2 star values: 9
  • 1 star values: 2
Rating: 5 stars
03/03/2007
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 pound 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! Read More
(557)
Rating: 5 stars
10/27/2005
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 countertop 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! Read More
(219)
Rating: 5 stars
09/21/2003
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 make these again and again! Read More
(166)
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Rating: 5 stars
10/21/2010
This recipe was reinforcement and a reminder that there is just no comparison between garlic mashed potatoes made with roasted garlic and those made simply by throwing some garlic cloves in with the potatoes and cooking water. Not EVEN comparing apples and apples. The garlic flavor is pronounced but mellowed out by roasting, mild and pleasantly nutty. There is a big reward for taking this extra step. The biggest problem or effort is simply that of planning ahead. I roasted my garlic early on in the day, then just left it in the aluminum foil until I was ready for it. I stuck strictly with butter, no olive oil, and probably double the amount of garlic, but this recipe's submitter has Roasted Garlic Mashed Potatoes down pat. This is the stuff you'd expect to find in the finest steakhouses. Read More
(90)
Rating: 5 stars
09/16/2007
This recipe is it!! As per reviews, we roasted the garlic 30 minutes in the oven, and added the oil w/ the garlic. We substituted light sour cream for the milk, and it was perfect!!! Everyone had seconds or thirds at a large family dinner, with lots of other good food they could have had instead! We wondered if we needed to do 2 cloves instead, but this was just right unless you wanted to have garlic with a little potatoes :-) Thank you so much!! Read More
(80)
Rating: 5 stars
04/05/2004
These potatoes taste almost exactly like the ones my husband and I had on our honeymoon in Vegas...and let me tell you they cost a pretty penny. Absolutely wonderful. I will admit that if you are not a garlic lover you may want to cut down on the amount...it is a bit strong but it is just the way we like it. I also took another reviewer's advice and added some parmesan cheese to it...wonderful idea. Thanks for a great new side dish. Read More
(54)
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Rating: 5 stars
10/16/2007
Delicious!!!! Better than what I had in a restaurant this weekend. The only thing I did different was to use red potatoes with their skins and canned milk instead of regular milk. Served with Garlic Lime Chicken and my company really liked them too. Read More
(40)
Rating: 5 stars
12/26/2005
This is an amazing recipe. Keep an eye on your roasting garlic as half an hour works for me. I have this when having Amy's Osso Buco. Perfect match. Read More
(32)
Rating: 5 stars
12/30/2005
I'm never making regular mashed potatoes again! My family loved these at Thanksgiving dinner. I added another bulb of roasted garlic because we are true garlic-lovers. It was also a hit at the Christmas potluck (regular amount of garlic for that one). Be sure to keep an eye on the garlic because it doesn't look nice in the potatoes if it gets too browned. Read More
(30)
Rating: 3 stars
11/10/2014
I use red skinned potatoes and leave the skin on, no peeling is a huge plus. I also chop my garlic and cook it to just under a boil in cream with chives or chopped leeks to infuse the flovors. After mashing the potatoes I just add the cream with garlic and chives to the potatoes until they are the consistency I prefer and then season with salt and pepper. Read More
(11)