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My review
Roasted Garlic Mashed Potatoes
Kathleen Burton
"Russet potatoes are blended with roasted garlic, butter and milk. This recipe is a standard."
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Ingredients
1 h 10 m servings 172 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 172 calories; 7.9 g fat; 23.5 g carbohydrates; 2.8 g protein; 16 mg cholesterol; 294 mg sodium. Full nutrition
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Reviews
Read all reviews 276388 Ratings
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Most helpful positive review
3/2/2007
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 on...
Most helpful critical review
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. A...
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3/2/2007
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 on...
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...
1/31/2002
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 definit...
10/20/2010
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...
9/16/2007
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...
4/5/2004
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 ...
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 ...
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.
12/29/2005
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 C...