Roasted Garlic Mashed Potatoes - the Best You've Ever Had

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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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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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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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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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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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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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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A pity it takes so long to roast the garlic otherwise no problems Unless you try this recipe you do not know what you are missing. Mmmmm. .

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These were amazing!!! i just realized i forgot the sour cream, but they didnt really need it as i used cream. SO indulgent!

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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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This is my daughter's favorite dish to make now!!! We add Cheddar cheese to make them easy and cheesy like Alton Brown............we love them.

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Whoa, these were delicious!!! However, the only thing that I did was use a half head of garlic because mine was so big. My daughters and I loved them. This was our first time making garlic mashed potatoes at home. These were just as good as the restaurant, if not better. Thanks, so much for the recipe. This one is definitely a keeper and goes into my cookbook.

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Very good! MMMM

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My apologies if this review shows up twice. I wasn't signed-in the first time and I don't know if it accepted it (even though it said it did). We thought these were pretty average and they require significant extra work (cooking the garlic), so I would just stick with normal mashed potatoes unless you have lots of time on your hands to make these.

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Yummy potatoes. This was really simple and delicious. Thanks Mimi for a nice keeper. Made for Cookbook Tag.

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Very smooth potatoes; I whipped it in my mixer; I didn't even have to add any milk, it still turned out great. I might just add a little more garlic next time, but for me tasting it in the background was good enough. The hubby liked it.

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Superb spuds! Thank You for sharing this gem of a recipe

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I used Idaho potatoes and they were very starchy so next time I will use baking potatoes. Dont have a ricer so I used my hand mixer to combine all the ingredients. Wish there was more of the roasted garlic flavor, a bit disappointed there. I did use cream instead of milk and unsalted butter. Five stars for being so easy and versatile to make. Served with kittycatmom's Cheeseburger Meatloaf and green beans for supper tonight. Thank you Mimi for sharing this recipe.

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