Roasted Garlic Mashed Potatoes

These roasted garlic mashed potatoes are outstanding. The roasted, savory flavor of these potatoes make them the perfect side. They also pass the ‘gravy lake test’, holding a nice big serving of gravy without getting runny.Roasted Garlic Mashed Potatoes

We served these with the delicious gravy from the mushroom pork tenderloins we made. And roasted carrots on the side.

Roasted Garlic Mashed Potatoes
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 1 medium head garlic
  • 1 tablespoon olive oil (more or less)
  • 2 pounds russet potatoes, quartered (and peeled if you desire)
  • 4 tablespoons butter, softened
  • 1/2 cup milk
  • Salt and freshly ground pepper to taste
  • Fresh parsley, chopped, for garnish (optional)
  1. Preheat oven to 350 F.
  2. Cut the top off the head of garlic and place the head onto a small piece of aluminum foil.
  3. Drizzle the garlic with oil and seal inside the foil. Place in the oven and bake for 1 hour or until very tender.
  4. Remove the garlic from the oven. Open the pouch and let it cool.
  5. Meanwhile, bring a large pot of salted water to a boil.
  6. Add the potatoes and boil until tender, 15-20 minutes. Drain and let cool slightly.
  7. Lightly chop the potatoes and return them to the (now empty) large pot.
  8. Add in the remaining ingredients except for the parsley. Also squeeze in the cloves of roasted garlic.
  9. Blend with a handheld mixer or potato masher until desired consistency is achieved.
  10. Serve garnished with parsley.

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