Prep Time
15 Mins
Bake Time
1 Hour
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.

How to Make It

Step 1

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

Step 2

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

Step 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.

Step 4

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

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