Roasted Garlic Smashed Potatoes

The garlic can be roasted and stored in the refrigerator up to one day ahead.


Makes 6 to 8 servings

Recipe from

Southern Living

Recipe Time

Prep: 15 Minutes
Bake: 1 Hours
Cook: 25 Minutes


1 large or 2 small garlic bulbs
1 tablespoon olive oil
4 pounds red potatoes, peeled and quartered
1 (8-oz.) package cream cheese, softened
1 cup sour cream
1/2 cup butter
1/4 cup milk
3/4 teaspoon salt
1/4 teaspoon pepper
Garnish: chopped fresh chives


1. Cut off pointed end of garlic bulb; place garlic on a piece of aluminum foil, and drizzle with oil. Fold foil to seal.

2. Bake at 350° for 1 hour; cool. Squeeze pulp from garlic; set aside.

3. Cook potatoes in a Dutch oven in boiling salted water to cover 20 to 25 minutes or until tender; drain and place in a large bowl.

4. Mash potatoes with roasted garlic pulp, cream cheese, and next 5 ingredients in a bowl until smooth. Garnish, if desired.