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Nutrition Facts
Serving Size 1 (274g) Recipe makes 4 servings
Calories 359
Calories from Fat 163		(45%)
Amount Per Serving		%DV
	Total Fat 18.2g	27%
	Saturated Fat 9.7g	48%
	Monounsaturated Fat 6.3g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 36mg		12%
Sodium 105mg		4%
Potassium 1039mg		29%
Total Carbohydrate 45.2g		15%
	Dietary Fiber 5.3g	21%
	Sugars 2.0g
Protein 6.1g		12%
detailed view... how is this calculated?

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

Recipe #68159 | 1¼ hours | 5 min prep | add private note

⁽¹⁴¹⁾ RATE IT NOW Print Recipe

By: Mimi Bobeck
Aug 4, 2003

SERVES 4 (change servings and units)

Ingredients

2 lbs potatoes
1 head garlic
1 tablespoon olive oil
1/4 cup sour cream
4 tablespoons butter
milk or cream, if needed
salt
white pepper

Directions

1
Separate head of garlic into individual cloves.
2
Toss in olive oil and wrap tightly in small piece of aluminum foil.
3
Bake in 350°F (180°C) oven for 45 minutes.
4
When the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves.
5
Mash the roasted garlic with a fork, or force through a fine strainer.
6
If you use a ricer as recommended below, simply rice the garlic along with the potatoes.
7
Peel and boil potatoes in salted water until tender.
8
Force the cooked potatoes through a ricer (recommended) or mash by your usual method.
9
Put the riced potatoes, garlic, sour cream, butter, and salt and white pepper in a mixer bowl, and whip at medium speed until smooth.
10
Add cream or milk to adjust consistency.

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Featured Reviews for This Recipe

From: Nascar#88Fan

On Oct 26, 2009

Very creamy and very yummy. I followed the recipe exact. I don't usually peel my potatoes but wash them really well (I feel this leaves a lot of the nutritional value in the peel left in the meal). The potatoes were fantastic and didn't even require gravy... and I love gravy! Thank You so very much Mimi and I do believe my thighs will thank you too : )

0 people found this review helpful

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From: Twig #2

On Sep 1, 2009

Very nice. My husband doesn't like sour cream, but I still put it in there. It wasn't powerful enough that he picked up on it, but it really did make the flavor all come together.

0 people found this review helpful

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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!

19 people found this review helpful

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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

16 people found this review helpful

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