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Easy Roasted Garlic Mashed Potatoes

 Easy Roasted Garlic Mashed Potatoes
The Yukon Golds give this dish a rich, buttery color and a hearty texture. It's sure to be a hit! —Marilyn Geary-Symons, Portland, Oregon
8 ServingsPrep: 20 min. Bake: 30 min. + cooling


  • 1 whole garlic bulb
  • 1 teaspoon olive oil
  • 2-1/2 pounds Yukon Gold potatoes, peeled and quartered
  • 2 cups chicken broth, divided
  • 1/4 cup butter, softened
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt


  • Remove papery outer skin from garlic bulb (do not peel or separate
  • cloves). Cut top off bulb; brush with oil. Wrap in heavy-duty foil.
  • Bake at 425° for 30-35 minutes or until softened. Cool for 10-15
  • minutes.
  • Meanwhile, 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.
  • Place 1 cup broth in a blender. Squeeze softened garlic into blender;
  • cover and process until blended. Drain potatoes; place in a large
  • bowl. Add the butter, pepper, salt, garlic mixture and remaining
  • broth; beat until smooth. Yield: 8 servings.
Nutritional Facts: 3/4 cup equals 147 calories,

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Easy Roasted Garlic Mashed Potatoes (continued)

Nutritional Facts: 6 g fat (4 g saturated fat), 16 mg cholesterol, 327 mg sodium, 21 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.