New This Month

Roasted-Garlic Mashed Potatoes


Roasting the garlic head first mellows its flavor.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, November 2008


  • 2 heads garlic
  • 1 teaspoon olive oil
  • 3 pounds Yukon gold potatoes, scrubbed and cut into 1-inch cubes
  • Coarse salt and ground pepper
  • 1 cup half-and-half
  • 4 tablespoons butter


  1. Preheat oven to 400 degrees. Cut off and discard top quarter of garlic heads. Drizzle garlic with oil; wrap in foil. Bake until tender, 1 hour. Squeeze out garlic cloves; discard skins.

  2. Place potatoes in a large saucepan, and cover with cold water by 1 inch; season with salt. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with a paring knife, 15 to 20 minutes. Drain, and return to pan. Heat over medium, stirring, until a thin starchy film covers bottom of pan. Remove from heat; add half-and-half, butter, and garlic. Mash until smooth; season with salt and pepper.

Reviews Add a comment

  • Beth Lamphier
    22 NOV, 2012
  • BusyInLondon
    24 DEC, 2010
    I made these for Thanksgiving a month ago - they were delicious. Not one lick of leftovers left. Am making them for Christmas tomorrow, but will be using whole milk instead of half and half this time around.