Rustic Roasted Garlic Mashed Potatoes Recipe 6

Rustic Roasted Garlic Mashed Potatoes




Yield 8


Dairy-Free Variation:


  1. Pre-heat oven to 400 F. Put a large pot of water on to boil (I use a small stockpot).
  2. [cap id="attachment_34649" align="alignnone" width="300"]This is what the garlic look like after being roasted. See how I’ve opened them by cutting off just the tips?[/cap]
  3. Snip the top off the garlic head(s) (but leave the peel on). Put them on a tray or uncovered pan and let them roast in the oven for about 30 minutes, until soft and fragrant and the peels are brown on the edges.
  4. Boil the potatoes in their skins until they are soft enough to easily pierce with a fork (about 20-30 minutes). Don’t leave potatoes boiling or sitting in hot water longer than necessary, because they will develop more of a gluey consistency. Best to drain them straight away, even if you won’t get to them for a little while.
  5. Add the butter to the pot until melted. Add in sour cream (milk, creme fraiche, broth, etc.), milk, salt, and garlic. Using either a potato masher or a hand mixer, begin to mash the potatoes and mix in the butter. I don’t like mine super-smooth, but you can beat them until smooth if you like them that way. It helps to give it a few minutes to let the flavors shine, especially the garlic.

Courses Side Dish

Recipe by Keeper of the Home at