The Definitive Mashed Potato with Roasted Garlic

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Best Mashed Potatoes Ever! So much cream and butter that they taste as good for days and can certainly be made ahead.

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Excellent. Received many compliments!!!

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This is the BEST Mashed Potato ever! ... it's a MUST in my Thanksgiving dinner, every year!! YUMM!!!!!!

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roasted garlic mashed potatoes are a can't miss. please don't put all that butter in. one stick is pushing it.i like michael, but he must of had an off day. polishboy from floyd

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These are very good! I cut the butter to 1 1/2 sticks and did not use the olive oil at the end of the recipe. I also did not mash them all the way, I like a rougher texture. The flavors are fantastic! One shortcut: I bought peeled heads of garlic to save time. I also made these a day ahead, melted a 1/2 stick of butter and poured it over the top of the potatoes in an ovenproof serving dish, covered the dish with wax paper and foil and froze them. Warm them up slowly on Thanksgiving Day and they are great!

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This is the best mashed potato recipe I have ever made! They may be loaded with butter, cream, and olive oil, but it resulted in perfection! I've been asked to make these year after year because my family can't get enough! No alterations are needed, they are truly fabulous!

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How can these garlic mashed potatoes be anything but excellent with all of that butter and cream. I still am not sure when reading the directions how the garlic is suppose to be cooked in the pan but I pulled the garlic out of the bulb but kept the shell on and roasted them in the pan. I have to say, overall this recipe is a lot of work but in the end, the result is very good. The garlic paste is awesome!

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I have been making these for the last 2 years or so, and every single time I make them, there is NEVER any leftovers. I do cut back on the butter, and just use a little half and half, but the roasted garlic paste really makes these potatoes excellent. I make mini batches throughout the year, I just roast the garlic the day before and keep it in the fridge. There is no need to cut the potatoes the day before really, and you dont have to use the food mill. I just use the hand mixer. These are EXCELLENT with prime rib or steak!

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I have made this recipe two years in a row. Nobody has died from it yet.

If you are ever going to splurge on calories, Thanksgiving is the day to do it. Like Scarlet O'Hara, I "worry about it tomorrow", and just head to the gym. This recipe is not the watered down version we tend to use all year round with fat free milk and light, cholesterol reducing margarine. That is why it is so fantastic. Who doesn't eat that pecan pie even though they know they shouldn't? So why not eat REAL mashed potatoes?

It is a rather time consuming recipe so to save time, I make the roasted garlic puree a day ahead and keep it in the fridge, then I add the cream to it on Thanksgiving day. I also prepare the potatoes on Thanksgiving day; I don't have room in the fridge to keep them in salted water overnight. (Note to self: buy 2nd fridge already. But really, peeling the potatoes gives people a job to do instead of standing around the kitchen in the way because they want to help and don't know what to do other than take out the trash and drink wine. Works great.

It is my favorite mashed potato recipe and it is fabulous. I highly recommend it.