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Roasted garlic mashed potatoes

Mashed potatoes is, perhaps, one of the easiest dishes to make. It is one of those dishes that one can ultimately prepare anywhere and anytime. It makes for a great side dish or a wonderful addition to a potluck. Now, I repeat, this is ultimately easy and very forgiving. You may practically add anything to your liking to enhance this dish.

For this recipe, I picked to elevate my mashed potatoes with roasted garlic. It enhances the taste of the dish without overpowering the creamy flavours of the mashed potato.


I’ve been making these potatoes for so long it has become a staple in my parents’ thanksgiving dinner. You can use any type of potatoes you want. Today I went with yellow potatoes.potatoes2

In preparing the bulb for roasting, it is important that you cut the top off and ensure each clove is exposed and cut. This will allow for better roasting and will also allow the flavours of the olive oil and seasoning to go through.
potatoes3Cut two small square sheets of aluminum paper, put them on top of the other and place the bulb on top. THEN drizzle the bulb with olive oil and season with salt and pepper. This will ensure that no olive oil goes to waste and that it all goes to the garlic bulb for roasting.


Wrap the bulb making sure there are no possible air pockets around. Place on the baking sheet and bake.

Give the bulb about 45 minutes in the oven. You want the garlic to come out golden and soft. Roasting will make it so easy to squeeze out onto the potatoes. Aid yourself with a fork if the garlic is too hot to squeeze.potatoes7

Et voila!

This turned out so good!! I hope yours did too! Enjoy! xo




  • 6 to 8 medium sized potatoes, washed, peeled and halved
  • 1 bulb of garlic
  • 3/4 stick of butter (5 to 6 tablespoons), roughly chopped
  • 1/2 cup of milk
  • Olive oil
  • Salt and pepper to taste


  • Preheat the oven to 400 degrees
  • Prepare the garlic bulb by cutting its top off ensuring that all cloves are exposed and cut
  • Place the bulb on a small square sheet of aluminum foil. Drizzle with olive oil and season with salt and pepper.
  • Place the wrapped garlic on a baking sheet and roast in the oven for 45 minutes to 50 minutes.
  • Meanwhile, Bring a large pot of salted water to a boil.
  • Add the potatoes and cook for about 15 to 20 minutes or until tender. To test, pierce the potatoes with a fork to check their softness
  • Once cooked, drain and cool the potatoes. Transfer into a deep bowl
  • Add the butter, and milk and season with salt and pepper.
  • Remove the garlic bulb from the oven and carefully unwrap.
  • Squeeze the soft garlic cloves onto the potatoes including the oil from the roasting. Use a fork to easily remove the cloves
  • Mash the mixture with a fork or a masher until the desired consistency has been reached


  • You may use a blender to mash and combine the mixture altogether or you may stick with a good ol’ fork for a chunkier consistency.
  • The addition of ingredients relies solely on your taste. You may add more or less of the milk or butter if needed.

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