Roasted Garlic Mashed Potatoes - the Best You've Ever Had

From: Doreen_2

On Jul 10, 2008

Whoa, these were delicious!!! However, the only thing that I did was use a half head of garlic because mine was so big. My daughters and I loved them. This was our first time making garlic mashed potatoes at home. These were just as good as the restaurant, if not better. Thanks, so much for the recipe. This one is definately a keeper and goes into my cookbook.

From: rebellemichelle

On Jun 9, 2008

Amazing! I love the roasted garlic in this! It gives it such a rich taste. I skipped the olive oil, used low fat sour cream and I can't believe it's not butter olive oil blend to cut down on the fat content, and they were still the best richest, creamiest mashed potatoes ever! I left the skins on because they are really healthy for you. My husband hasn't tried them yet but if he loves them this is going on regular rotation!

From: HeatherDiane

On Nov 27, 2004

These lived up to the hype - I made them the night before Thanksgiving and reheated them while the turkey was resting. They were yummy, and now I know how to roast garlic! Thanks, Mimi!

From: Bergy

On Mar 20, 2005

I will add my applause to this recipe - Excellent flavor I love the roasted garlic. I mixed the mashed garlic, sour cream & buttert together and kept it at room temperature so all I had to do after draining the potatoes was to put the mixture in mash and season. — posted Nov 18, 2004 This time I used the scooped out innards from potatoes that I used for Potato skins and it worked perfectly - I baked the miture for 30 minutes at 350F It was great, some crisp bits an looked golden