Easy Roasted Garlic Mashed Potatoes Recipe

2.5 3 3
Easy Roasted Garlic Mashed Potatoes Recipe
Easy Roasted Garlic Mashed Potatoes Recipe photo by Taste of Home
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Easy Roasted Garlic Mashed Potatoes Recipe

Read Reviews
2.5 3 3
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling

Ingredients

  • 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

Directions

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.
Originally published as Roasted Garlic Mashed Potatoes in Country October/November 2008, p49

Nutritional Facts

3/4 cup: 147 calories, 6g fat (4g saturated fat), 16mg cholesterol, 327mg sodium, 21g carbohydrate (2g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Roasted Garlic Mashed Potatoes in Country October/November 2008, p49

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khegeman User ID: 2379383 276147
Reviewed Oct. 10, 2017

"Too watery. The chicken broth does not add much flavor. I think mashed potatoes are better with milk. All you could taste was the garlic. I don't even want to save the leftovers--we'll just toss them in the garbage. Waste of good potatoes."

MY REVIEW
jgrubin User ID: 4447519 173094
Reviewed Apr. 13, 2012

"too watery - wasn't visually appealing"

MY REVIEW
aug2295 User ID: 4631582 172402
Reviewed Dec. 12, 2010

"Excellent texture and very tasty. I made with 5lbs of potatoes, halved the broth and left the other ingredients the same. Delicious!"

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