I did this exactly to the recipe, roasting the garlic ahead and all. They came out creamy and rich-flavored and delicious! These are a soft-moist variety of mashed potatoes and some will prefer less liquid, but we thought they were great! Made for PAC Fall '08.
Oh, mymymymyMY. This is the perfect garlic mashed potato recipe - so glad I found it! I halved the recipe, but retained the full amount of garlic. The tip pertaining to the addition of the half-and-half was perfect and I ended up using about half of the stated amount for perfectly creamy, garlicky, delicious mashed taters! Thank you for sharing this keeper, Waylando! *~Made for PAC Fall 2008~*
My family loved the mashed potatoes. They were light and fluffy. I may have added just a tad to much half and half, but was my fault. I only gave it four stars because there were not any time frames for the measurements other than ther garlic head.....FYI if you have a setting for convection or regular oven make sure you do not use the convection setting or you will burn your garlic.