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Roasted Garlic Smashed Potatoes

Prep time 15 mins
Bake time 1 hr
Cook time 25 mins
Yield Makes 6 to 8 servings
The garlic can be roasted and stored in the refrigerator up to one day ahead.


  • 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

How to Make It

  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.