Roasted Garlic Mashed Potatoes

Serving Size: 
1/2 cup
  • 1 whole head of garlic
  • 1 teaspoon olive oil
  • 5 pounds potatoes, scrubbed, peeled and cubed
  • 3/4 cup skim or low-fat milk
  • 2 tablespoons butter, cut into pieces
  • Salt and black pepper
  • Thyme


  1. Preheat oven to 350 degrees. Using a sharp knife, cut the top off garlic head exposing tops of the cloves. Place garlic head on a piece of aluminum foil. Pour olive oil on cut edge and sprinkle with thyme. Bunch aluminum foil around head and bake about 45 minutes.
  2. Allow garlic to cool slightly, then break into cloves and squeeze each clove to remove soft garlic. Mash on a plate until creamy. Set aside.
  3. Bring about 2 quarts of water to a boil and add potatoes. Cook until tender, about 20 minutes. Drain potatoes, reserving some of the water in a separate bowl.
  4. Return potatoes to pan and add butter. Warm milk in the microwave for about 1 minute, or warm in a saucepan on top of the stove. Milk may curdle slightly, this is natural.
  5. Mash with a potato masher, mixer or grind through a food mill. Add milk and garlic to potatoes. Add some of the hot potato water if potatoes are too stiff. Add salt and pepper to taste. Keep warm until ready to serve.
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