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

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Creamy Garlic Mashed Potatoes

Recipe courtesy of Alton Brown

"Mock" Garlic Mashed Potatoes

Recipe courtesy of George Stella

Garlic Roasted Potatoes

Recipe courtesy of Ina Garten

Roasted Garlic Mashed Potatoes

Recipe courtesy of The Neelys

Sour Cream Mashed Potatoes

Recipe courtesy of Ina Garten

Roasted Fingerling Potatoes with Fresh Herbs and Garlic

Recipe courtesy of Tyler Florence

Potatoes and Onions

Recipe courtesy of Rachael Ray

Roasted Baby Potatoes with Herbs

Recipe courtesy of Giada De Laurentiis

Garlic Mashed Potatoes

Recipe courtesy of Wendell Price

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