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These are great potatos, however I would like to share a easy way to do roast garlic. Just slice the top of the whole head off just enough to expose the cloves inside. Drizzle the head with olive oil, then wrap in foil. Cook at 350 for about 40 minutes. When it has cooled enough to handle hold the whole head and squeeze. The cooked cloves will come out just like squeezing tooth paste. Squeeze directly in your potato's and mash as usual. For more garlic flavor and another head. Hope you find this helpful..thank you.

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alvicki November 20, 2009

Obviously, it has all been said before, but these taters are creamy and delicious! I doubled the entire recipe and, while the roasted garlic was yummy, I think next time I would add even more. It was too subtle for my tastes. We had them with pork chops and gravy and they were PERFECT! Thanks so much for a goodie!

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SteelerSue January 08, 2011

Delicious!

I made this recipe using 5lb of Yukon gold for Thanksgiving dinner. I used 3 heads of garlic and a little extra butter, as well as some half-and-half for mashing. I don't have a ricer, so I just used a hand mixer instead. These have a really wonderful flavor. The garlic is subtle but flavorful, and the butter and sour cream really make these rich and creamy.

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what-a-kerfuffle November 25, 2010

WOWZER!!! That is what I have to say. These potatoes were just awesome. They turned out very nice. I did not peel my potatoes, however that did not change the fact of how good they were. I really enjoyed these, the garlic was such a nice treat since I love garlic. I did have to add a bit of milk to get them to a nice consistency. Made for the All Aboard the L-O-V-E Train in the Contests and Events Forum.

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Creation in Hope February 01, 2012

This is a KEEPER. Its easy to follow, easy to prepare ahead and so yummmmmmyyyyyy. Will do this for Christmas this year. I didn't had any sour cream so I just added milk which still turned out to be very delicious..The roasted garlic was so yummy that my husband is craving for it :-)

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cfm December 20, 2010

I made a half batch but used 2 heads of garlic. It was perfect!

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Jen in Victoria, BC February 14, 2013

Mmm the best mash potatoes I ever made. Thanks so much for sharing.
I added chives as well.. and my bf put in more butter then what is told. (We love our butter) we don't even measure that.. just eyeball it. lol
So creamy and delicious!!!

Like others have said.. do not ever omit the sour cream! Such a key ingredient!

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KarmaKush August 01, 2012

GOSH! I made these for Canadian Thanksgiving and EVERYONE loved them! I roasted 4 heads of garlic and they were the bomb!!!
You will NOT be disappointed by this recipe!!!! YUMMMMMM!

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ms.susan October 10, 2011

These are the VERY BEST mashed potatoes I have ever tasted. We had these with Prime Rib on Christmas evening. Absolutely delicious! I will never use another recipe for mashed potatoes again. Thank you, thank you, thank you for sharing this recipe.

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Gypsy Wife December 27, 2009

Perfect! I used Chef #669074's roasting instructions for the garlic and wow, what a great way to skip the gooey I'm used to. The best way to make mashed potatoes, bar none. I made a beef stew yesterday and put it over these tonight and it was heavenly! Thanks, Mimi and Chef #669074

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lolablitz December 15, 2009
Roasted Garlic Mashed Potatoes - the Best You've Ever Had