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

photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by Creation In Hope photo by Creation In Hope
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by I'mPat photo by I'mPat
Ready In:
1hr 5mins




  • Separate head of garlic into individual cloves.
  • Toss in olive oil and wrap tightly in small piece of aluminum foil.
  • Bake in 350°F (180°C) oven for 45 minutes.
  • When the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves.
  • Mash the roasted garlic with a fork, or force through a fine strainer.
  • If you use a ricer as recommended below, simply rice the garlic along with the potatoes.
  • Peel and boil potatoes in salted water until tender.
  • Force the cooked potatoes through a ricer (recommended) or mash by your usual method.
  • Put the riced potatoes, garlic, sour cream, butter, and salt and white pepper in a mixer bowl, and whip at medium speed until smooth.
  • Add cream or milk to adjust consistency.

Questions & Replies

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  1. Tamara P.
    Can you make ahead and keep in warming drawer for several hours?


  1. alvicki
    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.
  2. SteelerSue
    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!
  3. what-a-kerfuffle
    Delicious!<br/><br/>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.
  4. diane.sainsbury
    Delish! I didn't have time to roast garlic, so I sauteed crushed garlic in the butter and added the potatoes with extra sour cream and more butter.
  5. Creation In Hope
    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.


  1. Urvi M.
    what a amzing recipe for roasted garlic clove.
  2. lauralie41
    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 Recipe #390489 and green beans for supper tonight. Thank you Mimi for sharing this recipe.
  3. Alexis L Sutter
    This turned out really great, however I used less butter, more olive oil, about a teaspoon of cayenne (we like it spicy!) and fresh ground black pepper instead of white pepper. Added a little 2% milk and it was great as a side to simmered round beef and sauteed whole kernel corn!
  4. Carob
    I will have to add my hurrah to this. My family loved it. I used thick plain yogurt instead of sour cream and not so much olive oil on the garlic-yum,yum,yum!


Very busy nanny/au pair, working for a very rich and snooty family, in a very large home, in a very snooty village. Just in case my employer comes here, please don't ask where I am from, or I'll be sacked like the last nanny was. ;-) I take care of 4 gorgeous, and darling kids. 3 girls and a boy. The boy is the youngest (and my favorite). They are great children, very, very active. (Hyper) I love to cook. I guess that's a given, why else would I be here. Part of my job is also to prepare meals for the family. The more they like my food, the longer I get to stay. (just a little joke) On my day off, I usually go out to the cinema or some dance clubs with the other au pairs in this town. That's about it I think.
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