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Roasted Garlic Mashed Potatoes

"It is the sweetness of the roasted garlic that makes these mashed potatoes so delicious."
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1 h 15 m servings 251 cals
Original recipe yields 8 servings


  • Calories:
  • 251 kcal
  • 13%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 34.2g
  • 11%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 222 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place garlic cloves in a small baking dish. Drizzle with olive oil, cover, and bake 45 minutes, or until golden brown.
  3. Bring a large pot of lightly salted water to boil. Add potatoes, and cook until tender but firm. Drain, and transfer to a large mixing bowl.
  4. Place roasted garlic, milk, Parmesan cheese, and butter into the bowl with the potatoes. Season with salt and pepper. Beat to desired consistency with an electric mixer.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 418
  1. 629 Ratings

Most helpful positive review

These were really good. To save a little time I use minced garlic in a jar and put it in a bowl with the olive oil then put it in the microwave for 45 sec. instead of the oven. I have done th...

Most helpful critical review

I know this is supposed to be an easy recipe but I am a little confused by the garlic part. I wonder if it was meant to have a little burnt taste/smell. Mine turned out a little dark brown half ...

Most helpful
Most positive
Least positive

These were really good. To save a little time I use minced garlic in a jar and put it in a bowl with the olive oil then put it in the microwave for 45 sec. instead of the oven. I have done th...

Ok, after making this side dish many times I have perfected it. 6 Cloves tossed in olive oil just to coat. Into the broiler for a few mins., well just till they brown. Meanwhile I peeled and ...

First let me tell you what I didn't like about this recipe. It tells you to cook the potatoes until "tender, but firm." What does that mean??? It's not like I can reach my hand in a pot of si...

Different flavor for mash potatoes, but definitley good! Did have to add additional butter and milk as the potatoes were quite dry as written.... For a unique twist add the small purple flower...

Really great potatoes, but as stated, might be bland. I used 4 large russets, to start. Instead of roasting the garlic the way the recipe states, I used an entire head of garlic, chopped off the...

I roasted a whole head of garlic (unpeeled, and then squeezed them out after they cooled) and used a mix of Yukon Golds and Reds....I prefer them over baking potatoes any day. I also used whole...

Yum! I roasted my garlic for 20 minutes in 1/2 the olive oil required (I thought that it was a bit much). I also added nearly a cup of milk, (because we like them creamy). Make sure you buy t...

These were really good. The only problem I had was this...I roasted the garlic for only 30 minutes, and it burned to a crisp...I would really recommend cutting down the roasting time. Since I ...

Yeah, this recipe is a definite keeper. It takes a little time--peeling potatoes and roasting the garlic, but the result is fabulous! I almost got carried away with my "finger sampling" as I w...