By mersaydees on January 15, 2008
Photo by Lavender Lynn
Photo by Lavender Lynn
"This is based on a recipe from the Williams-Sonoma Potato cookbook. These have been our "company" or "holiday" mashed potatoes for many years. They can be made up to 2 hours ahead: cover loosely and allow to stand at room temperature; then reheat gently over low heat, stirring often, just before serving."
Serving Size: 1 (245 g)
Servings Per Recipe: 4
"This was really good! I will just boil my potatoes next time b/c mine weren't completely done and my family doesn't like "crunchy" potatoes....my bad. But they LOVED the roasted garlic!! Thanks so much!! Made for Xtra Hot Dishes of ZWT6."
"Delicious. Well worth the extra effort to roast the garlic! I roasted 4 med/large heads and barely came out with the 1/3 cup. I would suggest throwing in an extra head if in doubt. The mashed roasted garlic freezes well so better extra then not enough!"
"As others have noted, steaming the potatoes didn't cook them evenly, so while most were fully cooked, some wouldn't mash. DH confessed he enjoyed his lumps, but I like mine smooth and will cook them longer next time. The garlic flavor was terrific and the Yukon Golds have a nice rich yellow color. Made for Aussie/NZ swap."
"Delicious mashed potatoes! The roasted garlic flavor is nice and strong. I used less oil/butter and salt, and a lot more (nonfat) milk - one and a half cups. Could easily feed 8."
"Wow! These are so good! And the house smelled wonderful while the garlic was roasting. Thanks mersaydees for a winner recipe. Made by one of your fellow Unrulies Under the Influence for ZWT6."
"DS could not quit raving about these potatoes! He just loved these. I added a little extra garlic, and since I only had 1% milk, I mixed the milk with half and half. This turned out yummy. Made for ZWT6. Thanks for sharing!"
"Delicious potatoes. I had to cook the potatoes in batches because my steamer is small, so next time I will just boil them like I usually do. The amount of garlic was just right. Made for TOP FAVORITES of 2009 COOKBOOKS TAG GAME"
"Rated on 9/15/09 - This recipe made it into my book#266453. Perfect. Absolutely perfect and delicious recipe. The garlic flavor was perfect here. I loved the added touch of drizzling the reserved garlic oil over the potatoes, too. This is my new favorite way to prepare mashed potatoes. Note: I don't have a steamer basket anymore, so I just boiled and drained my potatoes. ~Made for Veg*n Swap~"
"Great tasting but not worth the time and effort for me."
"Great mashed potatoes. We boosted the garlic a bit more cause we really love it. This went well with Thanksgiving dinner and gravy."
"we loved these mashed taters, the only change I made was I used whipping cream in place milk and used russet potatoes, skipped directions 1-7 as I keep roasted garlic in my freezer to use in recipes, thanks for sharing mersaydees!"
"We used red potatoes as that is what we had on hand and used one elephant garlic bulb. Roasted garlic is great in mashed potatoes and also mixed with mayo for sandwiches. We roast garlic and make potatoes like this all the time, it's a fantastic recipe! :)"
"Yummy, garlicky and extremely easy to make. I cooked the garlic earlier today ready for Dave to put into the mashed potatoes tonight. Went extremely well with Recipe #16705"
"Dad made these a bit too garlicky but they are still 5*"
"The star thingy doesn't seem to want to work, but this is DEFINATELY 5 STARS!!!!!!! I used "elephant garlic", so I decreased the temp to 375, baked them covered for 1 hour and 15 minutes, uncovered and baked for 15 more minutes....and wahlah!!! It was PERFECT!!!!! The mashed potatoes were THE BEST I've ever, ever had!!!! Thank you so very much!!!!!!! :) We about died over these!!!! :)"
"Great mashed potatoes! I used fingerling potatoes, and my DH and I both loved them! Thanks! Made for Zaar tag."