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Garlic Roasted Mashed Potatoes

Total Time

Prep: 1 hour Cook: 20 min.


6 servings

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


  • 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


  1. 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.
  2. 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.

Nutrition Facts

1/2 cup: 224 calories, 8g fat (4g saturated fat), 16mg cholesterol, 460mg sodium, 35g carbohydrate (5g sugars, 2g fiber), 5g protein.

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  • JanetteReinhart
    Feb 4, 2012

    I also make it with cauliflower.

  • rsalinas09
    Nov 9, 2010

    They were great and so easy to make!

  • katlaydee3
    Feb 8, 2010

    I did not really like these potatoes. If I make them again I will try chives instead of rosemary.

  • crystines
    Nov 28, 2009

    These were excellent, I did not have any leftovers from Thanksgiving, however I will only be making them on holidays, there is a lot of prep time to go into them.

  • alexiamahaffey
    Aug 6, 2009

    No comment left

  • Makedo
    Feb 13, 2007

    No comment left