Save Recipe Print
Total:
1 hr 10 min
Prep:
30 min
Cook:
40 min
Yield:
4 servings

Ingredients

Directions

Preheat oven to 400 degrees F. Place the cut garlic bulb on a piece of aluminum foil and drizzle with olive oil. Close the packet and bake in the oven for 40 minutes until softened. Put the cut potatoes in a large stockpot, cover with cold water, and add salt. Bring to a boil, then simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well in a colander. While the potatoes are still warm, press them through a potato ricer or food mill and into a mixing bowl. Whip in the warm milk and softened butter until incorporated and the potatoes are fluffy. Squeeze the roasted garlic cloves out of the skins. Add the garlic pulp to the potatoes. Beat again; season with salt and pepper.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Creamy Garlic Mashed Potatoes

Recipe courtesy of Alton Brown

"Mock" Garlic Mashed Potatoes

Recipe courtesy of George Stella

Garlic Mashed Potatoes

Recipe courtesy of Jessica Harris

Garlic Mashed Potatoes

Recipe courtesy of Nancy Fuller

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories