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Roasted Garlic Mashed Potatoes


12-14 garlic cloves (to taste), unpeeled
4 lbs. potatoes, peeled, and cut into cubes
2/3 cup milk, soy milk, or rice milk
salt and pepper, to taste


  1. Place unpeeled garlic cloves in a pie pan and bake at 450 degrees for 25-30 minutes or until cloves are soft.
  2. Remove the pie pan from the oven and set aside to cool.
  3. Meanwhile, in a large pot, place the cubed potatoes, cover them with water, and cook over medium heat for 20 minutes or until tender.
  4. Drain the potatoes, saving the cooking liquid for use in the mashed potatoes.
  5. Remove the cloves of garlic from their skins, and place them in a small bowl.
  6. Transfer drained potatoes to a mixer (or return to the large pot if using a hand mixer or potato masher), set aside for 5 minutes to dry.
  7. Using your fingers, squeeze. With a fork, mash the cloves of garlic to form a paste.
  8. Add mashed garlic, milk, sprinkle with a little salt and pepper, and whip the potatoes until smooth.
  9. Add a little of the reserved potato cooking liquid, if needed, to achieve a creamy consistency.
  10. Taste and adjust seasonings, as needed.
  11. Transfer the mashed potatoes to a large bowl, serve.
  12. Makes about 2 quarts.