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Roasted Garlic Mashed Potatoes

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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 15 min
  • Yield: 8 servings
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5 pounds russet or Yukon gold potatoes, peeled and rinsed

1 1/2 sticks regular salted butter, plus more for dotting

8 ounces cream cheese, softened

1/4 cup or so half-and-half

A splash heavy cream

Salt and black pepper

3 to 5 heads roasted garlic


  1. Preheat the oven to 350 degrees F.
  2. Dice the potatoes and boil in a pot of water until fork tender, 25 to 30 minutes. Drain and return to the pan over low heat. Mash the potatoes for 5 minutes to allow a lot of the steam to escape.
  3. Add the butter, cream cheese, half-and-half, cream, some salt, pepper and roasted garlic. Stir/mash to combine. Test and adjust the seasonings.
  4. Spread the potatoes into a large buttered baking dish. Dot the top with butter. Bake until heated through, about 30 minutes. 

Cook’s Note

Potatoes can be made 1 day ahead of time and baked the next day.

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