Roasted garlic mash

    (379)
    1 hour 10 min

    A bulb of garlic is roasted until soft and mellow, before being added into freshly made mashed potatoes. Butter and additional milk are used to achieve the desired flavour and consistency. A delicious side dish.


    327 people made this

    Ingredients
    Serves: 8 

    • 1 medium head garlic
    • 1 tablespoon olive oil
    • 900g maris piper potatoes, peeled and quartered
    • 4 tablespoons softened butter
    • 125ml milk
    • salt and pepper to taste

    Method
    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Preheat oven to 180 C / Gas 4.
    2. Drizzle garlic with olive oil, then wrap in foil. Bake in preheated oven for 1 hour.
    3. Bring a large saucepan of salted water to the boil. Add potatoes and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.
    4. Remove the garlic from the oven and cut in half. Squeeze the softened cloves into the potatoes. Blend potatoes with an electric mixer until desired consistency is achieved.

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    Reviews & ratings
    Average global rating:
    (379)

    Reviews in English (268)

    by
    514

    These were fabulous...with my modifications. Based on the other reviews, I used more garlic than the recipe called for. I was only making this for 2 people, so I used one head of garlic and one pound of russet potatoes. I used seasoned salt and sea salt, then mashed the potatoes with the garlic, milk to desired consistency, and butter to taste (2-3 tbl). Something was still missing. I added 4 tbl of sour cream. They tasted just like the garlic mashed potatoes that I have had in 5 star restaurants. I served this with the Blue Cheese Crusted Filet Mignon w/Port Wine Sauce from this site (submitted by HebeGebe), a caeser salad, and a bottle of Stag's Leap 2003 Cabernet Sauvignon. Amazing!  -  02 Mar 2007  (Review from Allrecipes US | Canada)

    by
    209

    These are so yummy! I roasted my head of garlic early in the day because my oven was going to be busy all afternoon. I just squeezed it out into an air-tight containter and kept it covered, on the countertop for a few hours. I used a mix of Yukon Gold and Red potatoes. (I just don't like russet). I also didn't measure the milk; just did it until it seemed right. The garlic flavor really mellows out when it's roasted, so next time, I might even add more garlic. Crazy, I know! I might incorporate the roasted garlic part of this recipe into my fave taters from this site, Slow Cooker Mashed Potatoes. Served with Roast Sticky Chicken from this site. Sooo good!  -  27 Oct 2005  (Review from Allrecipes US | Canada)

    by
    160

    These were SOOOOOO delicious. Everyone raved about the wonderful flavor. I used a small can of evaporated skim milk instead of regular milk to cut the fat but keep them creamy. I will definitely make these again and again!  -  31 Jan 2002  (Review from Allrecipes US | Canada)

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