Roasted Garlic Mashed Potatoes

September 1, 2011 § 10 Comments

Man these were good. We had them on the same day we ate this. I don’t know what was better- the mashed potatoes or smothering everything in the dijon sauce mentioned above. The combination was probably one of our favorite dinners yet.

Andrew and I both love garlic.  This recipe comes from Steamy Kitchen.  Nothing too exciting on my end- I actually pretty much stuck to the recipe. It’s everything I love- creamy, garlicky, delicious…


  • 1 large head of garlic
  • 1 tsp olive oil
  • 3-4 medium russet potatoes, scrubbed. (If you like mashed potatoes sans skin, peel them. We left the skin on)
  • 3-4 TBsp butter
  • 1/4-1/2 cup whole milk or cream
  • 1 1/2 tsp salt
  • chopped chives or scallions

*Butter and Cream/Milk:  Use less if you want your potatoes heartier, more if you want them creamy.


Preheat oven or toaster oven to 400°.


Put the potatoes in a large pot and fill with water- to about  1 inch above the potatoes.  Cover, and bring to a boil.  (Start roasting your garlic- below). Let potatoes cook for 20-25 minutes on medium heat, or until you can pierce them with a fork.  Drain the potatoes.

{garlic, olive oil}

Cut the top off of the head of garlic, so that the tops of the cloves are exposed. Put the garlic on a piece of foil and drizzle with the olive oil. Wrap it up in the foil, and stick it in the oven to roast- it should take about 30-45 minutes.  It will be soft (and hot) when you take it out. Let it cool and then coarsely chop.

{cream/milk, butter, salt, chives/scallions}

Put the potatoes back over low heat.  Add the above ingredients and the chopped garlic as you mash.  We cut the potatoes into cubes and used an immersion blender to make them really creamy; if you don’t have a hand blender, just mashed them the good old fashioned way. Mash them to your desired consistency (don’t overmash- you don’t want them to get gummy). Stir in the scallions/chives.

The mashed potatoes with the rest of their friends at dinner, all doused in dijon sauce.


§ 10 Responses to Roasted Garlic Mashed Potatoes

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