Herbed Garlic Mashed Potatoes Recipe - Allrecipes.com
Herbed Garlic Mashed Potatoes Recipe

Herbed Garlic Mashed Potatoes

Recipe by  

"Roasting a head of garlic is easy and brings out that good garlicky flavor. Preparation time is 15 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association."

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Ingredients Edit and Save

Original recipe makes 6 - 1/2 cup servings Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Slice the top off the head of garlic to expose the cloves. Place the whole head and the broth in a small casserole dish and cover. Bake for 1 hour; remove dish from the oven and set aside.
  3. Boil the cubed potatoes in water for 20 minutes or until soft. Drain. Add the warm milk and olive oil. Beat with mixer until potatoes are fluffy. Add the herbs.
  4. Gently squeeze the garlic out from each of the cloves, leaving behind the skins. Add all the garlic pulp to the potatoes. Beat again and season with salt and pepper.
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Reviews More Reviews

Most Helpful Positive Review
Aug 22, 2005

This recipe makes the end product too hard to accomplish. Just peel the garlic and boil it with the potatoes. When the potatoes are done, drain them and place in mixing bowl. Add butter, milk, sour cream and whatever fresh herbs you have on hand ( rosemary, thyme, basil, oregano, parsley, etc.) whip to desired consistancy.

Most Helpful Critical Review
Dec 15, 2002

I would make this recipe again, but I think I would omit the thyme. Just too much for my taste. The roasted garlic gave it a very good flavor. Thanks for the recipe!


40 Ratings

May 09, 2007

this was a good recipe...although not perfect. I would also cut down on the herbs, maybe to just the rosemary. Also i tried a rosemary garlic version of this where i roasted the garlic. I also boiled the potatoes with half the liquid consisting of water and half chicken broth and added garlic. Well ive tried many versions...you can always play with mashed potatoes. By far the best gravy i have ever had consisted of 2 cups of my chicken broth i boiled the potatoes in and the rest turkey stock and added chopped portobello mushrooms...it was to die for. I wouldnt use olive oil in mashed potatoes, use butter. You dont want that oily consistency.

Feb 10, 2004

Okay, so I don't know how to make mashed potatoes, I admit it. But, I followed the recipe exactly, and what I got was potato soup! It's clear that the recipe should say: add liquid ingredients GRADUALLY, until potatoes are fluffy. If I'd done that, I bet it would have come out correctly. BEWARE!

Nov 07, 2002

Although good, I think the amount of milk added to the potatoes makes the dish too watery. Less is best!

Dec 08, 2003

I liked these potatoes, but I made a few changes in them after reading some of the reviews. I did cut down on the herbs a bit and reduced some of the liquid so that they wouldn't be as runny. The result was good. They tasted very similar to what I would buy from a store brand boxed potatoes. I will definately make again.

Feb 28, 2008

We loved these. I skipped the first part because I buy the bulk minced garlic at Sam's. I do like chicken broth in my potatoes so I used way less milk & some chicken broth. I usually always use butter but the olive oil was a very nice change. I am feeding a large family so I used way more potatoes. Everyone really loved them!

Nov 03, 2002

I liked these mashed potatoes quite a bit -- however, if I make them again, I probably will cut down a bit on the herbs.


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  • Calories
  • 153 kcal
  • 8%
  • Carbohydrates
  • 24.3 g
  • 8%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 4.8 g
  • 7%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 58 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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