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Garlic and Shallot Mashed Potatoes

 Garlic and Shallot Mashed Potatoes
Roasting garlic gives it a mellow, robust flavor, so it's not overpowering in these marvelous mashed potatoes. A touch of cream cheese provides just the right amount of richness.
6 ServingsPrep: 40 min. Cook: 15 min.


  • 1 whole garlic bulb
  • 1 shallot
  • 1 tablespoon olive oil
  • 2-1/2 pounds Yukon Gold potatoes (about 8 medium), peeled and cut into wedges
  • 1/2 cup 2% milk
  • 3 tablespoons butter, softened
  • 2 ounces cream cheese, softened
  • 1 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • Cayenne pepper or paprika, optional


  • Remove papery outer skin from garlic (do not peel or separate cloves)
  • and the shallot. Cut tops off of garlic bulb and shallot; brush with
  • oil. Wrap each 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 simmer for 15-20 minutes or
  • until tender. Drain; place in a large bowl.
  • Squeeze softened garlic into bowl. Finely chop shallot; add to
  • potatoes. Add the milk, butter, cream cheese, salt and pepper; mash

2 of 2

Garlic and Shallot Mashed Potatoes (continued)

Directions (continued)

  • potatoes. Sprinkle with cayenne if desired. Yield: 6 servings.
Nutritional Facts: 3/4 cup equals 228 calories, 11 g fat (6 g saturated fat), 26 mg cholesterol, 472 mg sodium, 29 g carbohydrate, 2 g fiber, 4 g protein.