Mashed Potatoes With Roasted Garlic and Shallots

Total Time
1hr 25mins
Prep 10 mins
Cook 1 hr 15 mins

I don't think I've found a way to prepare potatoes that I don't like. They're all good. Mashed potatoes, in particular, just screams "comfort food" to me. When a holiday or special occasion comes around, I like to turn to this recipe just to dress things up a bit. Sounds a little fancier, but tastes delicious.

Ingredients Nutrition


  1. Heat oven to 350 degrees.
  2. Rub shallots (in their skins) and whole garlic heads with oil; place on baking sheet. Bake 30 minutes. Remove shallots and continue to roast garlic until very soft, 20-25 minutes longer. Let cool. Squeeze garlic and shallots from skins and mince.
  3. Meanwhile, boil potatoes in large pot of lightly salted water until tender, 15-20 minutes.
  4. Drain potatoes well and return to pot. Add shallots and garlic, sour cream, butter, and salt and pepper to taste and mash with potato masher. Transfer to serving dish and serve hot.


Most Helpful

Absolutely delicious though we had a slight oops moment in that when I went to my onion bag I had no shallots and as I had to caramelise some onion for another recipe I just did some extra in the pan and for the garlic I had some roasted pulp in a jar in the fridge and used the last of it (about 2 teaspoons) which was just enough for the 2 serves that I made which was enough to feed 3 of us and did not overpower the potatoes or onion all came to together in harmony, thank you JackieOhNo!, made for Rookies tag game.

I'mPat September 18, 2013

Very tasty, the sour cream is a nice change from milk. There were a little too many shallots for my preference, other than that it's a really good recipe. Thank you!

Melissa Bell November 07, 2010

Made this for thanksgiving dinner and it went over very well - they seem fancy like you spent a lot of time preparing, but it actually went together quite quickly. Luckily there are plenty of leftovers for me to enjoy - serves 7 with plenty of leftovers. I used just one head of garlic and the potatoes were lightly garlic flavored. I also used light sour cream and just 2T of butter - everything worked out perfectly.

Brooke the Cook in WI November 28, 2009

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