Russet potatoes are blended with roasted garlic, butter and milk. This recipe is a standard.
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 MoreI 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 MoreThese 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!
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!
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.
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!!
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.
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.
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.
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.
This was excellent! My whole family loved it! I made it with Christmas dinner and both my mother and grandmother asked me for the recipe! Everyone else around the table said they loved it too!! Highly recommended for the garlic lover!
I made these for 50 people. They all loved the potatoes. I roasted the garlic earlier in the day and then used a blender to add the garlic to the butter. That way I had garlic butter ready to add to the potatoes at mealtime and I did not have to worry about any of the garlic not getting mashed in thoroughly.This is a keeper.
I used red potatoes because I was out of russet, added a heap of sour cream like other posters suggested, and also stirred in some shredded parmesan, asiago, and romano cheese. They were amazing!
The star of our dinner. This was absolutely wonderful. I don't know why I don't make my mashed potatoes like this all the time. (Probably because I'd be as big as a house.) We loved these! I served these with Prairie Meatloaf and seasoned green beans.
My hubby is a monster about lumpy potatoes...even the most minute lump can start a war. These potatoes were so unbelievable, So delicious! He was willing to overlook any 'lumps'!!!!
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.
I had never roasted garlic before this recipe. Who knew it would be so simple? I love garlic potatoes in restaurants and I never knew exactly how they got such wonderful garlic flavor in there. This is it--simple, easy, and delicious!!
Super Yummy! I doubled the garlic and used heavy cream and sour cream instead of milk.
I love these mashed potatoes when I am serving to company. I use red bliss, so I don't have to peel them.
All I can say is wow. I've been depriving myself of mashed potatoes since I started my diet and these have few enough calories that I was able to squeeze them in. I followed another reviewer's advice and used not one but 2 bulbs of garlic... so good. Also as per others' advice, I used evaporated skim milk instead of regular. Creamy and fat free. These came out phenomenal. Love it!
The roasted garlic paste makes all the difference. I add chives and truffle oil. Definitively sour cream instead of milk but don't forget the butter. This is perfect. Look no further for other mashed potatoes recipes.
YUMMY! I was using the oven for a chicken dinner tonight, so I thought it would be a good time to try this recipe and roast the garlic. I cut off the tip of the garlic bulb before sprinkling it with olive oil. My chicken got baked at 300 degrees and the garlic roasted nicely leaving it in an extra 15 minutes. The smell of it roasting was mouth watering and the finished dish did not disappoint. There were no leftovers! In the future I plan to make it with red skin potatoes and leave the skins on. Thank you Kathleen Burton for sharing such a YUMMY recipe!!
Great recipe! Well worth the minimal effort to roast the garlic. I just threw mine in the oven in the morning for about 75 minutes, then kept it in the tin foil until I was ready to mash the potatoes. We served these with grilled salmon and crisp tender asparagus. Restaurant quality at home!
I made these potatoes for Thanksgiving and they were great! The only thing I did different was to cook the garlic earlier in the day and kept in the foil until I was ready for it. I will be making these again and again. Thank you for the fantastic recipe.
Soooo Good!! Follow the directions except I put a 1/2 c. of sour cream instead of the milk...I never attempt to roasted garlic but will do so to make this recipe because they were delish!!
This was a great take on fancy mashed potatoes. I added a bit of crispy bacon to it and it turned out delicious! Definitely a keeper :-)
These were excellent! Next time I will use more roasted garlic, though because the roasting did diminish the garlic flavor, but DON'T skip the roasting step. The flavor of the roasted garlic was awesome. At the last minute I realized the milk I had had soured so all I had was a small container of fat free half and half so I used that and it worked fine.
Very simple and great flavor. I would recommend only to those who absolutely love roasted garlic. I added an additional head of garlic to my batch, it was well received by those who loved garlic. Next time I might replace the milk with buttermilk or sour cream for a different flavor.
We were unhappy with the results. These were somewhat dry, necessitating more milk and butter. Also, despite having used to heads of roasted garlic and liberally seasoning, these were bland. How unfortunate- they were eaten however, as I had a gravy to serve with it. Will keep looking for a "true" garlic mashed potato recipe. Served with "Mushroom Slow Cooker Roast Beef" (made gravy from dripping/liquids) from AR.
A nice change from regular mashed potatoes. Roasting the garlic gives it a milder taste that doesn't overpower these potatoes. Definitely will make these again.
My family loved these so I'm making it again today, but adding rosemary & thyme and topping it with scallions =)
The family loved this recipe. I made 5 lbs of mashed potatoes for 4 people and there was only enough leftover for two small helpings the next day. I, too, added sour cream to mine as I always use sour cream in my mashed potatoes.
maybe use more garlic next time and check closely so it doesn't dry out
Since I was just eating by myself, I thirded the recipe. I cut down the baking time to 45 minutes for the garlic and added 1/3 cup of milk because I had no butter. I also thought that there wasn't enough garlic flavor, which I think had to do with the fact that I just put the garlic in the potatoes without the oil, which probably had all the flavor. I would probably pour in all the oil with the garlic next time.
This was great. The only change I made was to add a little more milk because I wanted the potatoes creamier. I served this with "Stuffed Kielbasa" (also from this site) and it was fabulous!
Delicious! I added a heaping tablespoon of sour cream, but otherwise kept the recipe the same.
These mashed potatoes were the best. I used 2% milk and "I Can't Believe It's Not Butter" butter, to lower the calories. They were so creamy and rich-tasting! I'll definitely make them over and over again!!
Had my brother over for dinner last night & he requested roasted garlic mashed potatoes like my mom used to make, since I didn't have Momma's recipe-I chose this one...boy it hit the spot! The only thing I did different was topped the finished potatoes with cheddar/mozz. cheese mix & browned it before serving. Perfect, just like momma used to make it!
Delicious! Try making this with red potatoes (skin on)....very good! Also, I added a little romano cheese and oregano to the potatoes before mixing all-together. Try it, you wont be sorry!!
This was the first time we have tried roasted garlic mashed potatoes, and we really enjoyed them. They are easy to make and had just the right amount of roasted garlic.
Excellent recipe! I only roasted the garlic for half an hour and that was enough time. I used new potatoes so I didn't have to peel them. I used probably half the butter and also added about 2 oz. of cream cheese for a little extra richness. I didn't measure the milk, but 1/2 cup sounds about right. These were fantastic! We had them with sausage & peppers. Delicious! Thanks for the recipe.
We love potatoes prepared this way and I found if I smash the garlic into a paste I achieve a lot more garlic taste throughout the potatoes. I also like to use a potato masher because I love the small chunks of potato especially when using red potatoes.
The whole family loved these. I will not be making mashed potatoes any other way. I did use sourcream instead of milk and added some parmesan cheese but this would be delicious without these changes. Thanks for a great recipe that turns plain mashed potatoes into a heavenly side dish!
Surprisingly, I found these a little bland, maybe I needed more S&P. And folks weren't thrilled with skins in the mashed potatoes. I was asked to please stick to my plain old recipe from now on.
These were a hit with the boyfriend, and I enjoyed them as well. There was no milk in the house...or a potato masher...so I did the best I could. I'd say a great job actually for mashing 4 large russet potatoes with a fork! I substituted a generous 1/4 cup sour cream instead of milk and added some weird fake butter stuff my boyfriend had in the fridge. The garlic head was small, but the flavor was good as I added some seasoned salt too. Overall, easy and yummy...a winner!
For this year's Thanksgiving dinner, one of my relatives hinted that we should make garlic mashed potatoes as opposed to the plain version. So, low and behold, I found this recipe. The ingredients were simple, but perfect. I completely forgot to drizzle the garlic with the olive oil, but it's okay. Another thing I did differently was that I microwaved the potatoes using the baked potatoes option on the machine (some microwave ovens have that option), which helps when one of your family members is an 11-month-old baby that requires a lot of supervision. Now, one of the biggest mistakes that many people make when preparing mashed potatoes is that there's not enough salt and pepper. It's very important to make sure your potatoes are seasoned properly so that they don't taste bland. Notice that the recipe reads, "salt and pepper to taste". With that said, taste your potatoes before you place them out on the table to serve. If they taste dry, add a little more milk and butter to your recipe. Otherwise, this recipe is absolutely superb. My family (including myself) loved these mashed potatoes, and it's definitely one that's being entered into my recipe book. :)
We loved these potatoes!! So much that we didn't have any leftovers! The garlic wasn't overpowering at all. And like I've done with all of my mashed potatoes, I add a scoop of sour cream for the creamy-ness! DELICIOUS!
This imparted such a nice mild garlic flavor to everyday mashed potatoes. I may add more garlic next time, but this made a great side with grilled swordfish. I added a touch of cream in addition to the milk to make them extra creamy. Thank you for posting this recipe!
I made these originally in 2009 and gave it 3 stars. I actually forgot I made these, so I looked at this with a new set of eyes, and also used 45 minutes cooking time for 2 bulbs of garlic. This time I will simply say...amazing. I don't eat mashed potatoes, however my children and husband loved it. Thanks again for posting this recipe.
I made these for Thanksgiving, and everyone loved them. I mixed in a handful of freshly chopped chives at the end for color and extra flavor.
Awesome. I used more garlic because we just love garlic. Roasted garlic is my favorite. I roasted a few more heads of garlic and spread them on French bread.
Add cream cheese for extra creaminess. It's the best secret ingredient you'll ever use for mashed potatoes!
This recipe is the closest thing I've found to match the mash potatoes made at Texas Land and Cattle Company Steak House. I'll never eat plain mash potatoes again!
Great recipe, but roasting garlic is time-consuming. I've had success making this by microwaving the garlic, but can't remember exactly how long, etc.
Very nice just as it is. I was feeling creative so I added a teaspoon of crushed dried rosemary, some white pepper and a quarter cup of Parmesan. I also made them with red skinned potatoes and left the skin on. Very good!! eta to make it easier to get the garlic cloves out, slice off about 1 to 1.5 inch off the top of the head of garlic. after cooking, you can squeeze the bulbs out by the bottom.
Delicious! The roasted garlic really makes this recipe! I "smashed" the potatoes, using red potatoes and leaving the skins on, instead of blending them until creamy. But this is just a personal preference.
Awesome! My whole family ate it all up! I add extra garlic because I just love the strong garlic taste.
Oh so good!!! I didn't change a thing and the potatoes turned out to be the best my hubby and I have ever eaten. You wouldn't think just the addition of roasted garlic to potatoes would make such a big difference but, boy, does it!!!! I served them with a tossed salad and Marinated Grilled Shrimp which is also on this site. Hubby was in heaven and I was thrilled. Thank you so much for the recipe. I won't ever make "just plain" mashed potatoes again! Oops, I did do one thing differently. I never cook my potatoes in salted water. When you cook veggies with salt, it can cause them to cook unevenly, causing you to end up with lumpy mashed potatoes. Besides, it's much easier to control the amount of salt if you add it after cooking, which is very important to many people. It doesn't have any effect on the taste of the potatoes either.
These potatoes were awesome... i did add a little Parmesan cheese after reading some of the other reviews and it was definitely a nice touch. These are the kind of mashed potatoes that are better without gravy! They are simple and delicious! although waiting for the garlic can be a pain!
Loved it and so did everyone else! I don't think I will ever make regualer mashed potatoes again! I was worried the garlic would be too strong, but it was PERFECT! This was my first time making roasted garlic and I am HOOKED! GREAT RECIPE!!
I double this recipe and throw in a brick of cream cheese, and I do not peel the potatoes for a nice rustic mashed potato. My family loves them.
I'm the kind of person that if my job is to bring mashed potatoes it's not gonna be boring boxed mashed potatoes. I have a terra cotta garlic baker in my cupboard I've never used... I didn't know that baking garlic made such a difference BUT IT DOES! Oh my goodness. This is gonna be my "go to" mashed potatoe recipe. No need for sour cream, sour cream, etc like so many recipes use. I love garlic and thought one clove head for about 6 russett potatoes was just fine.
the roasted garlic flavor really comes through. definitely don't over mash them, so they don't get gummy. delicious.
This was the first time I've made mashed potatoes and I feel like a top chef! I can't wait to make them again.
Excellent. Roasting the garlic is such a great idea! I also added 3 tablespoons cream cheese and 2 tablespoons of sour cream.
These were FABULOUS. I, too, added some sour cream and they were perfect, just like I've had in restaurants. There was a fair bit left over which I'm looking forward to make into potatoe pancakes. Will definitely use this recipe again.
We had my in-laws over for diner and we loved them the only thing i would do different is a had little more garlic
This recipe is good, however, the garlic did not mix into the potatoes. Next time I will mash the garlic up before I add to the potatoes. Then, I will mash it all together.
This was exactly what I was looking for. I used chicken stock to flavor/salt it up a bit... added the sour cream that another reviewer noted to make it creamier/milkier with a little tang. Delicious! Made it with salisbury steak and broccoli! Yum!!!
Didn't like the flavor or texture with these directions. I think I will stick to my own recipe.
This is my "go-to" mashed potato recipe. The roasted garlic is a nice surprise when guests are only expecting potatoes. I've also added a cup of fresh grated romano cheese before blending the hot potatoes so it melts into the recipe - OH, it's so good!
This is the best way I have tried to get a really good, subtle garlic flavour to the mashed potatoes. Try it today!
Delish! I too made this for two people and used half a head of garlic. Turned out great! Add a bit of blue cheese and wow!
These were good but not THAT garlicky and we love garlic so that was a little disappointing. They were good but I had to add a lot more seaoning, milk and butter to taste.
So delicious. I didn’t hold back on the garlic cloves. I have been asked to repeat the recipe for Thanksgiving.
Really good potatos. I used about 4lbs. of potatos for 1 head of garlic, just right for us. Next time I'll try another reviewers suggestion of sour cream.
I agree with victoria and Heather - double the garlic, and stir in some grated Parm. With these changes, this recipe is godly. Thanks!
really good, I added a third cup of parmesan cheese to the mix then sprinkled the top with some more for extra depth then added more milk for desired creaminess and skipped the electric mixer because we like ours a little lumpy. so yummy!!
Oh, so yummy! This recipe is definitely a keeper. My husband and I ate most of the potatoes because my kids don't like mashed potatoes...silly rabbits! I did not measure anything and it was great. I used red potatoes because they are my fav and it was still so good. I think there is room for variation with this recipe and they should still be fabulous!
I was very generous with the garlic and it came out perfectly! Will be using this recipe for mashed potatoes from now on!
Made this with bacon wrapped pork medallion recipe from this site and asparagus. I did tweek the recipe a little by combining it with the garlic mashed potato secret recipe by austad from this site. Prepared the potatoes, roasted the garlic bulb in the oven and added to potatoes by mashing together. Added the 1/2-3/4 cup sour cream and 1 tbsp of butter and some oregano. Also added some shredded romano cheese (from the Austad's recipe). Salt and Pepper. I did not add the milk or process in a blender. Fiance really liked this recipe!
This came out suprisingly good to be so easy. I cooked this up as a last minute side dish for a Saturday. It's been a while since roasting my own garlic but the house smelled just fantastic. This is a keeper. Would give an extra 5 stars just for the ease of preparation. Used Silk Milk for allergy reasons here and things came out just fine.
These was soo good!! Based on other reviews, I also added a tablespoon of sour cream, and some chives on top. Amazing! I even used the leftovers to make a shepherd's pie the next day.
I followed the recipe and my potatoes turned out great! Roasting the garlic this way was easy and clean-up was a breeze. I did make this for 4 people, so next time I would use 2 heads of garlic instead since I love the taste of garlic. For 2 people 1 head of garlic would be enough. I also had to cook my garlic at 300F because I already had something in the oven, but only cooked it for 45 minutes. So its important to watch the cooking time.
As long as the oven is going for just a little bit of garlic, pop the meat in the oven at the same time, of course. Meatloaf, chicken, chops, anything. Or bake a pie at the same time. These potatoes are good, but even better with a little parmesan cheese thrown in, or even french onion dip. Go ahead and experiment!
Good recipe but bland, needed some tweaking...definitely need to add a lot of salt/pepper for flavor and a SECOND full head of garlic, the flavor is not overwhelming at all. I added one at a time just to make sure it wasn't going to be a disaster! Also looked up a few other mashed potatoes recipe and the ingredients included 4oz of either sour cream of cream cheese for a creamier texture...so I ended up adding that, DEFINETLY helped a lot! You can make this healthy by using "I cant believe its not butter" butter...and fat free cream cheese like I did, my picky boyfriend ate it!...this recipe is a keeper with the minor tweakings! ENJOY :)
