| Total: | 55 min |
| Prep: | 5 min |
| Cook: | 50 min |
| Yield: | 4 servings |
Ingredients
- 6 cloves garlic
- 1 tablespoon olive oil
- 1 1/2 pounds all purpose potatoes
- 5 tablespoons butter
- 1/3 – 2/3 cup warm milk
- Salt Pepper
- 1/2 cup parmesan, grated
Instructions
- Preheat oven to 400 degrees. Place garlic cloves on a small square of aluminum foil and drizzle with olive oil. Wrap foil around garlic and bake in oven for 20 minutes or until golden. If you prefer, peel the potatoes. Quarter potatoes and cover with water in a large pot. Bring to a boil and simmer until tender, about 15 minutes. Drain the potatoes and return to hot pot and mash with masher or hand held mixer. Mash in the roasted garlic. Mix in butter, milk and salt and pepper. Transfer mashed potatoes to an oven proof dish and sprinkle top with parmesan. Bake in oven for 15 minutes or until top is golden.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 386 |
| Total Fat | 24 g |
| Saturated Fat | 13 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 11 g |
| Cholesterol | 54 mg |
| Sodium | 569 mg |
Reviews
I used a whole head of garlic because there’s no such thing as too much roasted garlic. Such a good, classic recipe.
This recipe is a winner! Creamy and delicious. A real crowd pleaser. You’ll love it
These potatoes are wonderful. I used light butter and they still tasted great, and were healthier!
So good!
These are the best! Every time I’ve made them I can’t stop eating them nor can my guests. I have also made them with Yukon Gold for a really buttery look and great flavor topped with shoe string beer batter onions (inspired by Wolfgang Puck) as well as Purple Peruvians that look incredible on the Thanksgiving Table with cranberries etc.
These mashed potatoes were wonderful
I used red potatoes for this recipe and left the skins on, and they were fabulous. I think since roasted garlic is so mild, I might add more next time. They weren’t very garlicky. I loved the parmesan crust on top. Really good, but it took longer than 15 minutes to brown in my oven.. maybe it’s just my oven from 1980 that’s the problem. Highly recommended recipe. I’ll be making it again soon.
The parmasan topping makes gives the potatoes a nice touch. Very easy to to make and can also be made a head if time.