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

From: Chef #669074

On Nov 20, 2009

These are great potatos, however I would like to share a easy way to do roast garlic. Just slice the top of the whole head off just enough to expose the cloves inside. Drizzle the head with olive oil, then wrap in foil. Cook at 350 for about 40 minutes. When it has cooled enough to handle hold the whole head and squeeze. The cooked cloves will come out just like squeezing tooth paste. Squeeze directly in your potato's and mash as usual. For more garlic flavor and another head. Hope you find this helpful..thank you.

From: Lauralie41

On Nov 11, 2009

I used Idaho potatoes and they were very starchy so next time I will use baking potatoes. Dont have a ricer so I used my hand mixer to combine all the ingredients. Wish there was more of the roasted garlic flavor, a bit disappointed there. I did use cream instead of milk and unsalted butter. Five stars for being so easy and versatile to make. Served with kittycatmom's Cheeseburger Meatloaf and green beans for supper tonight. Thank you Mimi for sharing this recipe.

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