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Garlic Roasted Mashed Potatoes

 Garlic Roasted Mashed Potatoes
My family loves potatoes and considers this dressed-up version a real favorite. Mouthwatering flavor comes from roasted garlic and rosemary. These fluffy, pleasing potatoes make a standout side dish for any meat.—Rita Wenrich, La Luz, New Mexico
6 ServingsPrep: 1 hour Cook: 20 min.


  • 2 whole garlic bulbs
  • 1 tablespoon olive oil
  • 6 medium baking potatoes, peeled and cubed
  • 1 cup plus 2 tablespoons milk
  • 2 tablespoons butter
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1 teaspoon salt


  • Cut the top off garlic bulbs so each clove is exposed. Brush with
  • oil; wrap in foil. Bake at 350° for 45 minutes or until garlic
  • is very soft. Cool for 5 minutes. Remove garlic from skins; mash and
  • set aside.
  • Place potatoes in a saucepan and cover with water. Bring to a boil;
  • cover and cook for 20-25 minutes or until very tender. Drain well.
  • Add milk, butter, rosemary, salt and garlic; mash until light and
  • fluffy. Yield: 6 servings.
Nutritional Facts: 1 serving (1/2 cup) equals 224 calories, 8 g fat (4 g saturated fat), 16 mg cholesterol, 460 mg sodium, 35 g carbohydrate, 2 g fiber, 5 g protein.