Mashed Potatoes with Roasted Garlic

    1 hour 15 minutes

    Roasting garlic mellows out the strong garlic taste and makes it nuttier and creamier, the perfect addition to mashed potatoes.

    626 people made this

    Serves: 8 

    • 6 cloves garlic, peeled
    • 1/4 cup (65ml) olive oil
    • 7 baking potatoes, peeled and cubed
    • 1/2 cup (125ml) milk
    • 1/4 cup (30g) grated parmesan cheese
    • 2 tablespoons butter
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Preheat oven to 180 degrees C.
    2. Place garlic cloves in a small baking dish. Drizzle with olive oil, cover and roast 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. Mash with a potato masher or beat to desired consistency with an electric mixer - if you prefer.

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    Reviews in English (424)


    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 this on another recipe and it turns out great. I made these for Thanksgiving and everybody loved them. They taste just like some you get at a restaurant.  -  28 Nov 2003  (Review from Allrecipes USA and Canada)


    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 cubed 6 medium potatoes. Into boiling water for aprox. 15 - 20 mins OR until you stick a fork into the largest potatoe and it breaks only once. I then drain and into a bowl. I add approx. 2/3 cup of milk. I then add pressed roasted garlic. Don't worry about the left over larger pieces that are in the press. The hand held mixer will beat it up. Added a few minches of salt. Then I added 3 tablespoons of marjorine. Blend it well. Last but not least I added a tablespoon of garlic spread marjorine. OMG it was to die for!!! WOW all around!!  -  12 Jun 2006  (Review from Allrecipes USA and Canada)


    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 simmer water and feel the potatoes! So I guestimated 20 minutes. It came out a little mushier than I like it, so I think a time range would have helped. Also, there's not enough garlic cloves. Not much garlic flavor to this garlic mashed potatoes. I recommend doubling the garlic...probaly a whole head. Also, 45 minutes cooking in olive oil is too much. Cooked all the flavor away! I think about 25 minutes would have sufficed. And that's why I'm only giving it 4 out of 5 stars. Now onto the good stuff. I added 4 oz of cream cheese to the mix too to give it an extra creamy flavor and texture and cut back a little on the milk. I also added some garlic salt (about a tablespoon) to compensate for the nonexistent garlic flavor. I also spooned it into a baking dish, topped it with cheddar cheese and paprika and baked it for about 15 minutes on 350 degrees. It came out pretty well after I compensated for the overdone potatoes and the nonexistent garlic flavor.  -  22 Apr 2003  (Review from Allrecipes USA and Canada)