Mashed Potatoes With Roasted Garlic and Rosemary

READY IN: 1hr 30mins
Recipe by Karen..

Another delicious potato recipe adapted from Cooking Light.

Top Review by bluemoon downunder

Great recipe: I now know that I can enjoy virtually fat-free creamy, garlicky potatoes as often as I like - WOW! - so this recipe has seriously won me over! To get the full benefit of this recipe's potential for yumminess, especially if you love garlic, I really do believe that it is essential to bake the garlic as instructed. I made extra while I was baking the garlic for use in other recipes over the next week. Until recently, I've stubbornly continued to use Greek yoghurt - creamy and delicious but NOT low fat - in recipes, but discovered recently when making another recipe that low-fat yoghurts as ingredients are fine. My only change to this recipe was that I used rosemary from a grinder that contains a fabulously flavoursome rosemary and sage blend. Thank you so much for sharing this recipe, Karen=^..^=! Made for 1-2-3 Hit Wonders.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil.
  3. Bake at 350 degrees for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
  4. Place potato and onion in a saucepan; cover with water, and bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.
  5. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
  6. Combine garlic, potato mixture, 1/4 cup cooking liquid, and remaining ingredients; mash with a potato masher.

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