1 hr 25 mins
1 hr 10 mins
Do not be freaked out by the amount of garlic called for; roasted garlic is very mellow. Try to use Yukon Gold potatoes in this dish; they mash well and have wonderful colour. The aroma of the roasting garlic is heavenly, so this is a great recipe to do when you have company coming over, as they will be absolutely salivating from the moment they walk through your door!
My Private Note
Units: US | Metric
- 1You first need to make the roasted garlic; four heads are enough for this recipe, but I suggest you do more, as the roasted garlic keeps in the fridge for at least a week, or it can be frozen (squeeze the garlic buds out of the skins first) and then you can just break off what you need.
- 2To prepare roasted garlic, preheat oven to 375F.
- 3Using a sharp knife, cut off the top third or so of each garlic bulb, exposing the cloves; remove all the papery white skin that you can, but leave the bulb intact.
- 4Place cut garlic heads on a piece of foil that is big enough to just come up around the heads and cover them.
- 5Drizzle about 1 tsp of olive oil over the exposed top of each head.
- 6Bring foil up around the heads to seal, then place this foil package on a pie plate and slide into preheated oven for about 40 to 50 minutes; when done, garlic will be very soft.
- 7As soon as it is cool enough to handle, squeeze garlic into a small bowl and set aside; if you are ambitious, keep the roasted skins that are left behind and use them in a stock.
- 8You can't get around it, your fingers are going to get garlicky and sticky--but it really is a fun task!
- 9Now, to make the potatoes (and all you're really doing now is making mashed potatoes, likely the way you always do): put chopped potato chunks in a large pot and cover with cold water, lightly salt, and bring it to a boil over high heat.
- 10When potatoes are cooked through (test with the point of a sharp knife or a fork), about 20 minutes after the potatoes boil (depending on how big you cut your chunks), drain well and then return to pot; with heat on high, shake potatoes around in pot for about 20 to 30 seconds to dry them out a bit; then remove pot from burner.
- 11Using a potato masher, mash potatoes, adding soft butter and the roasted garlic.
- 12When all chunks have been mashed, add half of the warm milk (or cream, if you wish) and keep mashing; add more milk if needed until potatoes are the consistency you want.
- 13Try the potatoes; add salt and pepper to taste.
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Nutritional Facts for Mashed Yukon Golds with Roasted Garlic
Serving Size: 1 (224 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 364.4
- Calories from Fat 106
- Total Fat 11.8 g
- Saturated Fat 5.8 g
- Cholesterol 23.1 mg
- Sodium 26.9 mg
- Total Carbohydrate 59.8 g
- Dietary Fiber 4.9 g
- Sugars 2.3 g
- Protein 7.5 g