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Roasted Garlic Mashed Potatoes

Prep time 15 mins
Bake time 1 hr
Cool time 10 mins
Cook time 35 mins
Stand time 1 min
Yield Makes 4 to 6 servings
Serve these creamy mashed potatoes as a hearty side to a family dinner.


  • 1 garlic bulb
  • 2 1/2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
  • 1/2 cup whipping cream
  • 1/3 cup sour cream
  • 1/4 cup butter, melted
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon pepper

How to Make It

  1. Cut off pointed end of garlic; place garlic on a piece of aluminum foil. Fold foil to seal.

  2. Bake at 400° for 1 hour, and let cool 10 minutes. Squeeze pulp from garlic bulb; discard husk, and set pulp aside.

  3. Bring potatoes and cold water to cover to a boil in a large Dutch oven; boil 25 minutes or until tender. Drain. Place back in Dutch oven, and heat 3 to 5 minutes over low heat until potatoes are dry. Set aside.

  4. Heat whipping cream in a small saucepan over low heat 4 minutes or just until warm; remove from heat, and stir in sour cream.

  5. Press potatoes through a ricer into Dutch oven. Let stand 1 minute. Stir in roasted garlic pulp, melted butter, salt, and pepper until blended. Gradually stir in warm whipping cream mixture, stirring just until blended. Serve immediately.