Roasted Garlic Potato Mash

About 4 to 6 Servings

Garlic Potato Mash


  • 1 Bulb Garlic, roasted
  • 1 Tablespoon Extra Virgin Olive Oil
  • 2 to 2½ Pounds Red Potatoes, cut into ½ inch cubes
  • 1¼ Cup Milk or Heavy Cream
  • 3 Tablespoons Unsalted Butter
  • To Taste Kosher Salt
  • To Taste Black Pepper
  • 2 Tablespoons Italian Parsley, finely chopped


Roasted Garlic

Preheat oven at 375 degrees. Slice the entire garlic bulb into two halves. Place the halves in the center of a piece of aluminum foil. Pour the extra virgin olive oil over the sliced bulb. Close up the foil making sure the garlic is completely enclosed. Place the garlic in a preheated oven for 30 to 40 minutes. The garlic should be very soft and slightly golden once it’s cooked.

Potato Mash

While the garlic is cooking, clean, rinse and cut the potatoes into 1/2 inch cubes. Place the cut potatoes into a medium stock pot with cold water. Make sure the water level is about 1 inch above the potatoes. Place the stock pot over medium-high heat and allow the potatoes to boil until fork tender.

In another medium sauce pan, add the milk (or heavy cream), butter, salt and pepper over low heat just until slightly warmed and the butter is fully melted.

Drain the water from the potatoes. Place the pot of potatoes back over low heat to help the remaining water evaporate.

Add the roasted garlic and milk mixture to the potatoes. Using a potato masher, combine and blend the ingredients until somewhat smooth. Add the parsley and stir one last time. Serve hot. (Note: For smoother potatoes a hand mixer may be used.)

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