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Roasted Garlic Mashed Potatoes

Posted by Reuben Mickles on


  • 1 head of garlic
  • 1 tsp extra virgin olive oil
  • 4 quarts water
  • 2 lbs yukon gold potatoes peeled, diced and rinsed in cold water
  • 1/3 cup unsalted butter room temperature
  • 1 cup half and half warm
  • 1/2 tsp garlic powder
  • Kosher salt and pepper to taste


  • Preheat oven to 400.
  • Remove top of garlic head so that all cloves are showing. Add garlic to a large piece of foil. Drizzle with olive oil then completely wrap it up.
  • Add garlic to a baking sheet and bake for about 50-60 minutes or until garlic is completely tender.
  • Next add water to a very large pot along with some salt to taste for potatoes and bring to a boil. Once water is boiling, add potatoes and cook for about 20 minutes or until potatoes are completely tender when pierced with a knife or fork. Drain potatoes then rinse potatoes in warm water to remove starch.
  • Add half in half, roasted garlic and butter to a medium sized pot over medium heat. Once butter has melted and liquid is warmed through, mash garlic in the liquid.
  • Add garlic liquid to potatoes in increments of 1/3 cup and mix and mash along the way until the potatoes reach the consistency you prefer. DO NOT DUMP ALL LIQUID INTO POTATOES AT ONCE.
  • Finally season with garlic powder, salt and pepper and serve.

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