Roasted Garlic Mashed Potatoes

Roasted Garlic Mashed Potatoes

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"Russet potatoes are blended with roasted garlic, butter and milk. This recipe is a standard."
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1 h 10 m servings 172 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 172 kcal
  • 9%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 23.5g
  • 8%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 294 mg
  • 12%

Based on a 2,000 calorie diet

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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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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour.
  3. Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.
  4. Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend potatoes with an electric mixer until desired consistency is achieved.


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


  1. 339 Ratings

Most helpful positive review

These were fabulous...with my modifications. Based on the other reviews, I used more garlic than the recipe called for. I was only making this for 2 people, so I used one head of garlic and on...

Most helpful critical review

I use red skinned potatoes and leave the skin on, no peeling is a huge plus. I also chop my garlic and cook it to just under a boil in cream with chives or chopped leeks to infuse the flovors. A...

These were fabulous...with my modifications. Based on the other reviews, I used more garlic than the recipe called for. I was only making this for 2 people, so I used one head of garlic and on...

These are so yummy! I roasted my head of garlic early in the day because my oven was going to be busy all afternoon. I just squeezed it out into an air-tight containter and kept it covered, on...

These were SOOOOOO delicious. Everyone raved about the wonderful flavor. I used a small can of evaporated skim milk instead of regular milk to cut the fat but keep them creamy. I will definit...

This recipe was reinforcement and a reminder that there is just no comparison between garlic mashed potatoes made with roasted garlic and those made simply by throwing some garlic cloves in with...

This recipe is it!! As per reviews, we roasted the garlic 30 minutes in the oven, and added the oil w/ the garlic. We substituted light sour cream for the milk, and it was perfect!!! Everyone...

These potatoes taste almost exactly like the ones my husband and I had on our honeymoon in Vegas...and let me tell you they cost a pretty penny. Absolutely wonderful. I will admit that if you ...

Delicious!!!! Better than what I had in a restaurant this weekend. The only thing I did different was to use red potatoes with their skins and canned milk instead of regular milk. Served with ...

This is an amazing recipe. Keep an eye on your roasting garlic as half an hour works for me. I have this when having Amy's Osso Buco. Perfect match.

I'm never making regular mashed potatoes again! My family loved these at Thanksgiving dinner. I added another bulb of roasted garlic because we are true garlic-lovers. It was also a hit at the C...

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