Roasted Garlic Mashed Potatoes

By Janine Meyer


1 Head of Garlic, Roasted


  Slice off the end of the head to expose the bottom of the cloves of garlic within the head.  Drizzle with olive oil, wrap in foil, and roast in the oven at 350 for about 30 minutes, until the cloves are soft.  They will be easy to scoop out at this point.


4-6 potatoes, washed and cut into 1 inch chunks

Salt and pepper                                                about ½ cup milk or cream, warm        

1 to 2 TBSP Butter (or more to taste)               1 to 2 TBSP sour cream *optional


Bring a medium pot of salted water to a boil.  Add the chopped potatoes and boil until a fork goes in easy.  Drain the potatoes.  Empty your roasted garlic cloves into the pot that you boiled the potatoes in and mash up the cloves with a fork.  Then add the potatoes and mash all together.  Once mashed to your desired consistency; add the milk or cream and sour cream if using; blend together.  Season with salt and pepper to taste.