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Home » Side Dish Recipes » Roasted Garlic Mashed Potatoes

Roasted Garlic Mashed Potatoes

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 Roasted Garlic Mashed Potatoes

Disclosure: This Roasted Garlic Mashed Potatoes post has been sponsored by Farberware cookware.

I am so excited to share this Roasted Garlic Mashed Potatoes recipe with you today. I get to share one of my favorite side dish recipes.

Farberware has a beautiful brand spanking new set of cookware available. The Farberware new traditions collection cookware set is available in two new colors: red and a gorgeous teal. Can you believe it? Red and Teal are two of my favorite colors! I don’t know if you noticed that. 

The Farberware New Traditions cookware is available exclusively at Walmart. 

roasted Garlic, Roasted Garlic Mashed Potatoes, Mashed Potato recipe

 Roasted Garlic Mashed Potatoes Recipe

I love roasted garlic. I love it in these Roasted Garlic Mashed Potatoes. I love it smeared across a fresh piece of  buttered french bread.  I love to pluck a soft golden brown clove right out of a freshly roasted head of garlic and pop it in my mouth. There is no other flavor like it. It has a deep, rich nutty flavor nothing like the flavor of raw garlic.  It is so easy to make roasted garlic that anyone can and should do it asap! Once you make it you will find many ways to use roasted garlic. 

When you add roasted garlic to a traditional side dish like mashed potatoes you take that old reliable family side dish recipe and turn it into a gourmet side dish.

To make this Roasted Garlic Mashed Potatoes recipe the first thing you need to do is make the roasted garlic. You can do this about an hour before you plan on making the roasted garlic mashed potatoes or you can do it the day before. 

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Check out my How to Make Perfect Roasted Garlic post for the detailed instructions. 

Making Homemade Mashed Potatoes

I grew up eating homemade mashed potatoes. There isn’t much to making them although I remember hating having to help peel the potatoes when I was a kid. But nowadays the vegetable peelers are so much better than they were was I was a kid that it really doesn’t take that much time at all to peel 5 pounds of potatoes. This recipe for roasted garlic mashed potatoes will feed a large family or it is perfect for when you are expecting guests for a holiday meal. If your family is smaller cut the recipe in half or make this big batch and use the leftover roasted garlic mashed potatoes to make some potato pancakes the next day. 

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How to make Roasted Garlic Mashed Potatoes

Fill your gorgeous brand new Farberware New Traditions 5 quart pot {in Teal} with cold water. Peel all the potatoes and cut them up into chunks. As you peel and cut them place them in the pot of cold water to soak and to prevent browning. When all the potatoes are peeled and cut pour the potatoes and water into a large colander. Rinse the potatoes with cold water until the water runs clear. This helps remove some of the starch.

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See how nice and clear the water is? Removing all that extra starch helps make very light and fluffy mashed potatoes. Have you noticed something a little different with the interior of the new Farberware #NewTraditions cookware? The interior is white. It has a nice white non stick surface.

Boil the potatoes with 2 teaspoons of salt until they are fork tender. Drain them and pour them into a large bowl. Using a hand mixer on medium beat the cooked potatoes until the potatoes are lump free. Be sure all the large pieces of potatoes are gone. If there are large lumps of potatoes left your mashed potatoes will be lumpy. Once you start adding butter and milk the lumps can never really be beaten out of the mashed potatoes completely. 

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Add the butter, 3/4 of the roasted garlic, remaining salt and pepper to the bowl. Beat the potatoes well until all the butter is melted, about 3 minutes. Add the milk and remaining roasted garlic and beat until the potatoes are fluffy.

roasted garlic, mashed potatoes

roasted garlic mashed potatoes

How to make Roasted Garlic Mashed Potatoes

PREP TIME
COOK TIME
TOTAL TIME
Add the rich nutty flavor of roasted garlic to those plain mashed potatoes and turn an old reliable family recipe into a gourmet side dish.
: Arlene Mobley – Flour On My Face
Serves: Serves 6-8
INGREDIENTS
  • 5 pounds red potatoes, peeled and cut into evenly sized chunks
  • 5 heads fresh garlic
  • 5 teaspoons olive oil
  • ½ cup milk
  • 1 stick butter
  • 3 teaspoons salt, divided
  • 1 teaspoon pepper
DIRECTIONS
  1. Preheat oven to 375F.
Directions: Roast the garlic:
  1. Cut the top 1-2 inches off each bulb of garlic, exposing the tops of the garlic cloves.Loosely wrap each head of garlic in aluminum foil, leaving the top of the garlic head exposed. Drizzle about a teaspoon of olive oil over the exposed garlic cloves of each head of garlic. Tightly wrap the aluminum foil over the head of garlic. Place the aluminum foil covered garlic heads in a shallow pan, like a pie plate. Roast the garlic in the preheated oven for 45-60 minutes. Remove from the oven and set aside to cool.
Directions: Roasted Garlic Mash Potatoes
  1. Peel the potatoes, cutting them into evenly sized chunks. Soak the potatoes in cold water as you peel the entire five pounds of potatoes. Drain the potatoes and rinse until water runs clear. Place the potatoes in a large pot with 2 teaspoons of salt and enough water to entirely cover the potatoes. Bring to a boil, stirring occasionally.Cook potatoes until fork tender.
  2. While potatoes are cooking open each aluminum wrapped garlic head and remove the roasted garlic cloves with the tip of a sharp knife. Place the roasted garlic into a small bowl and set aside.
  3. When potatoes are fork tender drain them in a large colander and transfer to a large bowl. Beat potatoes with a hand mixer at medium speed for about 3 minutes or until all large pieces of potatoes are gone. Add butter, three fourths of the roasted garlic, remaining salt and pepper to the bowl. Continue beating the potatoes on high speed until the potatoes are creamy and lump free. Add milk and remaining roasted garlic to the bowl. Beat until fluffy, about 3 minutes.
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Roasted Garlic Mashed Potatoes

  • Author: Arlene Mobley - Flour On My Face
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 minutes
  • Yield: Serves 6-8 1x
  • Category: Side Dish
  • Method: Stove Top
  • Cuisine: American
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Description

Add the rich nutty flavor of roasted garlic to plain mashed potatoes and turn an old reliable family recipe into a Roasted Garlic Mashed Potatoes side dish the family will love.

Scale

Ingredients

  • 5 pounds red potatoes, peeled and cut into evenly sized chunks
  • 5 heads fresh garlic
  • 5 teaspoons olive oil
  • 1/2 cup milk
  • 1 stick butter
  • 3 teaspoons salt, divided
  • 1 teaspoon pepper

Instructions

Roast the garlic:

  1. Preheat oven to 375F.
  2. Cut the top 1-2 inches off each bulb of garlic, exposing the tops of the garlic cloves. Loosely wrap each head of garlic in aluminum foil, leaving the top of the garlic head exposed.
  3. Drizzle about a teaspoon of olive oil over the exposed garlic cloves of each head of garlic. Tightly wrap the aluminum foil over the head of garlic.
  4. Place the aluminum foil covered garlic heads in a shallow pan, like a pie plate.
  5. Roast the garlic in the preheated oven for 45-60 minutes.
  6. Remove from the oven and set aside to cool.

To Make Roasted Garlic Mash Potatoes

  1. Peel the potatoes, cutting them into evenly sized chunks. Soak the potatoes in cold water as you peel the entire five pounds of potatoes. Drain the potatoes and rinse until water runs clear. Place the potatoes in a large pot with 2 teaspoons of salt and enough water to entirely cover the potatoes. Bring to a boil, stirring occasionally. Cook potatoes until fork tender.
  2. While potatoes are cooking open each aluminum wrapped garlic head and remove the roasted garlic cloves with the tip of a sharp knife. Place the roasted garlic into a small bowl and set aside.
  3. When potatoes are fork tender drain them in a large colander and transfer to a large bowl. Beat potatoes with a hand mixer at medium speed for about 3 minutes or until all large pieces of potatoes are gone. Add butter, three fourths of the roasted garlic, remaining salt and pepper to the bowl. Continue beating the potatoes on high speed until the potatoes are creamy and lump free. Add milk and remaining roasted garlic to the bowl.
  4. Beat until fluffy, about 3 minutes.
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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  5. karen

    I absolutely love the teal cookware set! I am a fan of your blog and look forward to each and every post from you.

    Reply

  11. David

    I would choose the teal color. Our whole house is painted in various shades of blue, so this would fit right in.

    Reply

  18. Starla B

    Garlic and potatoes are a few of my favorite things so this post is absolutely perfect and delicious. I would definitely choose the Teal, so pretty!

    Reply

  35. Susan B

    I’d choose the teal, assuming I’d keep it, but might want the red for my grandson who’s in his first apartment.

    Reply

  147. Jesselyn A/Jesstinger

    The Red really is spectacular and would smashing in our kitchen… That said – Teal is probably my favorite color. I mean I love COLORS – so many of them – but Teal is my most favorite favorite!

    Reply

  154. Christy Denton

    Teal is my favorite color, but I have a red rice cooker already. . . . hmm. . . I can’t decide! Eh. . . I could keep the rice cooker in the cabinet! I like the teal better

    Reply

  195. Sherry Conrad

    Decisions, decisions. I want them both. I have Fiestaware in most of the colors and either would work beautifully. I *think* I’d go for the teal. Unless it was the red. No, the teal. 😉

    Reply

  204. Terry Beck

    While I like the Teal color very much I think my decision is to go with the red since I already have Red coffee pot,Red Stand Mixer and Red Keurig lol

    Reply

  210. Annette

    I’d choose teal, although it really is a hard choice since I like red, too. Teal is just a shade you don’t see very often.

    Reply

  218. MARIA simon

    THE TEAL IS REALLY NICE AND WHAT A BEAUTIFUL COLOR. THANKS SO MUCH FOR A CHANCE TO THIS FANTASTIC GIVEAWAY

    Reply

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