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Corny Garlic Mashed Potatoes

 Corny Garlic Mashed Potatoes
I dreamed up this family favorite after dining on something similar in a restaurant. My family asks for these potatoes on special occasions, but I like them anytime. They're a nice change from our everyday mashed potatoes. -Patti Lacey, Lincoln, Nebraska
8 ServingsPrep: 35 min. Bake: 55 min. + cooling


  • 1 whole garlic bulb
  • 1 tablespoon olive oil
  • 8 medium red potatoes, peeled and cut into chunks
  • 1/2 cup butter, cubed
  • 1 cup (8 ounces) sour cream
  • 2 tablespoons milk
  • 1 tablespoon minced fresh parsley
  • 3 green onions, sliced
  • 1 can (11 ounces) whole kernel corn, drained
  • Salt and pepper to taste
  • 1 cup (4 ounces) shredded cheddar cheese


  • Remove papery outer skin from garlic (do not peel or separate
  • cloves). Brush with oil. Wrap in heavy-duty foil.
  • Bake at 425° for 30-35 minutes or until softened. Cool for 10-15
  • minutes. Cut top off garlic head, leaving the root end intact.
  • Squeeze softened garlic into a large bowl; set aside.
  • Place potatoes in a large saucepan and cover with water. Bring to a
  • boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
  • Drain and add to garlic. Add the butter, sour cream, milk and
  • parsley; mash. Stir in the onions, corn, salt and pepper.
  • Spoon into a greased 11-in. x 7-in. baking dish. Sprinkle with the
  • cheese. Bake, uncovered, at 350° for 25 minutes or until heated

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Corny Garlic Mashed Potatoes (continued)

Directions (continued)

  • through.
  • Yield: 8 servings.
Nutritional Facts: 1 serving (3/4 cup) equals 346 calories, 23 g fat (14 g saturated fat), 66 mg cholesterol, 332 mg sodium, 26 g carbohydrate, 3 g fiber, 7 g protein.