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Roasted Garlic Mashed Potatoes

Roasted Garlic Mashed Potatoes

Mashed potatoes are a great side dish any time, but are especially good when gravy is involved in a meal, which is why I always make sure that they make an appearance at my Thanksgiving dinner. I do this even if I have other sides, because there are usually plenty of people around to eat it. To go with my garlic-themed menu, I whipped up a batch of roasted garlic mashed potatoes. Roasted garlic has a sweet, rich garlic flavor that is much milder and less aggressive than nonroasted garlic. This means that the mashed potatoes will have a good flavor, but it will be relatively subtle and won’t leave you reaching for a container of mouthwash after dinner. It also means that the potatoes will still blend in well with other elements of the dinner without overpowering them with garlic.

The potatoes are easy to make and all you really need to do is mash a few cloves (or a whole head!) of roasted garlic into the potatoes as you mash them. This recipe is very rich in butter, but I often cut back to just a few tablespoons and increase the amount of milk for an “everyday” version of the potatoes, as opposed to a more indulgent “special occasion” version!

Roasted Garlic Mashed Potatoes
1 large head garlic
2 1/2 lbs russet or yukon gold potatoes
1/2 cup butter, softened
1/4 – 1/2 cup milk
salt and pepper, to taste

Cut the very top off of the garlic head and wrap in aluminum foil. Place in a 350F oven and roast for 60-75 minutes, or until garlic is very tender. Set aside.
Bring a large pot of water to a boil. Peel potatoes and chop into medium-sized pieces. Add potatoes to boiling water and cook until potatoes are fork-tender (Will slide easily off a fork).
Drain potatoes and return to pot. Mash lightly, then add in butter and continue to mash potatoes until butter is well incorporated. Squeeze garlic cloves from head of garlic and add to pot. Mash in garlic, stirring to distribute evenly. Add in enough milk to bring the potatoes to desired consistency (more milk for creamier potatoes, less for drier potatoes). Stir in salt and pepper.

Serves 6-8

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22 Comments
  • marina mott
    November 22, 2009

    Yammy! This is good!!

  • Teresa
    November 23, 2009

    Sometimes I am quite the lazy cook, so I just put whole peeled garlic cloves in with cubed potatoes before cooking. The potatoes and garlic cook along together, then are drained and mashed together. Faster, less to clean, still makes garlic mashed potatoes – works for me.

  • carmen
    November 25, 2009

    ahhh – i just made these roasted garlic mashed potatoes and they are SO GOOD! we’re having an early thanksgiving with friends tonight. i think they will love it!

  • Anonymous
    November 27, 2009

    These sounds incredible…but dumb question…do you peel the garlic before or after you roast it?

  • Thomas
    December 3, 2009

    I enjoy the taste of just mincing fresh garlic cloves into mashed potatoes as they’re being made. It also preserves the antibiotic effect of the garlic, which can be disabled by too much cooking.

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    April 19, 2010

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  • canyoutrustthem
    May 6, 2010

    it is useful article, The potatoes and garlic cook along together, then are drained and mashed together.

  • tinggi badan
    May 10, 2010

    Cut the very top off of the garlic head and wrap in aluminum foil. Place in a 350F oven and roast for 60-75 minutes, or until garlic is very tender. Set aside.
    Bring a large pot of water to a boil. Peel potatoes and chop into medium-sized pieces. Add potatoes to boiling water and cook until potatoes are fork-tender (Will slide easily off a fork).

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    I enjoy the taste of just mincing fresh garlic cloves into mashed potatoes as they’re being made. It also preserves the antibiotic effect of the garlic, which can be disabled by too much cooking.

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  • […] gasp – buy two large loaves Wednesday – Hungarian pot roast with sour cream and paprika gravy, roasted garlic mashed potatoes Thursday – Green chili chicken tamales, guacamole, roasted salsa Friday – French toast bake, […]

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