Photo: Karry Hosford
8 servings (serving size: 2/3 cup)

Make the garlic butter ahead and refrigerate it for up to 3 days.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

To prepare garlic butter, remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350° for 45 minutes; cool 10 minutes.

Step 3

Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp, butter, shallots, and rosemary.

Step 4

To prepare potatoes, place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.

Step 5

Drain and return potato to pan. Add broth and buttermilk; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Stir in garlic butter, parsley, salt, and pepper.

Ratings & Reviews

MegDesmond's Review

December 26, 2012

mrmacrae73's Review

October 03, 2009
This recipe is excellent! I made only one change. I added 3 oz of goat cheese and it blended very well. I served the potatoes with Roast Chicken Provencale (CL) and Carrot Coins with Maple-Basalmic Browned Butter (CL). Great Sunday evening meal.

Kitzer's Review

March 08, 2012

Agassizlady's Review

October 10, 2012
Wow! Great potatoes. I love Yukon Golds and grow lots of them in my garden. I don't like broth in my potatoes - makes them too watery for my taste, so I just upped the buttermilk, though it was 1% buttermilk. Much more creamy. I agree, I upped the the shallots an added a dash or two of garlic powder to give them a more garlicky taste. I do love garlic. Any way you mash them, this is my go-to recipe for mashed potatoes.

PWagner's Review

December 30, 2009
This is absolutely the BEST garlic mashed potatoes I have ever eaten. Got rave reviews at Christmas dinner!

Hope91's Review

December 26, 2009
Was excited to make this recipe and I LOVE garlic, but the garlic here was way too overpowering. I like a nice, buttery, seasoned mashed potatoes, but it was hard to taste past the roasted garlic here. Too much of the one flavor. Served this to Italian friends who are also big garlic fans and they agreed this was just a bit too much garlic, not enough buttery potato. Made as described. Agreed that it saves a lot of time and energy to make the garlic butter a day ahead of time.

tara31's Review

May 02, 2010
Some of the most flavorful mashed potatoes I've ever made! I subbed almond milk for the buttermilk, doubled the shallots and added a bit more broth for a creamier dish. Also used russets since they were on-hand. Love the roasted garlic - yummy!

MeMyselfAndPie's Review

April 23, 2010
These were pretty good, but not my all time fave. While the roasted garlic is sinfully eat-it-with-a-spoon good, it kinda overpowered the potatoes and there seemed to be just too many landmines in there. Step-by-step photos on my blog:

shaeville's Review

January 29, 2009
This was delicious! I will make this often and use it for several side dishes!