No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Roasted-Garlic Mashed Potatoes

  • Prep:
  • Total Time:
  • Servings: 8
Roasted-Garlic Mashed Potatoes

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.

Cook's Note

Place mashed potatoes in a heatproof bowl, and cover with a thin layer of milk; refrigerate, up to 4 hours. To heat, place over a saucepan of simmering water; stir until warm.

Reviews (2)

  • 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.

Related Topics