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Garlic-Rosemary Mashed Potatoes

 Garlic-Rosemary Mashed Potatoes
This is one of my favorite ways to fix mashed potatoes. Int fact, I freeze rosemary each summer with this dish in mind. I increased the garlic from the original recipe, and my family hasn't complained a bit. —Kathy Rairigh of Milford, Indiana
8 ServingsPrep: 15 min. Bake: 45 min.


  • 6 medium baking potatoes (about 3 pounds)
  • 1 large whole garlic bulb
  • 4-1/2 teaspoons olive oil, divided
  • 1 teaspoon minced fresh rosemary
  • 3/4 cup fat-free milk
  • 3/4 teaspoon salt


  • Scrub and pierce potatoes. Bake at 400° for 45-55 minutes or
  • until tender. Meanwhile, remove papery outer skin from garlic bulb
  • (do not peel or separate cloves); cut top off bulb. Place on a piece
  • of heavy-duty foil; drizzle with 1/2 teaspoon oil. Wrap foil around
  • bulb. Bake at 400° for 30-35 minutes or until softened. Cool for
  • 10 minutes.
  • Squeeze softened garlic into a large bowl. Cut potatoes in half;
  • scoop out pulp and add to garlic. Discard potato skins. mash
  • potatoes. In a small saucepan, saute rosemary in remaining oil for 2
  • minutes; add to potato mixture. Add milk and salt; beat until
  • fluffy. Yield: 8 servings.
Nutritional Facts: One serving (3/4 cup) equals 153 calories, 3 g fat (trace saturated fat), trace cholesterol, 239 mg sodium,

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Garlic-Rosemary Mashed Potatoes (continued)

Nutritional Facts: 30 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.