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Garlic Mashed Potatoes

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  • Prep 20 min
  • Total 45 min
  • Ingredients 7
  • Servings 2
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Try a flavorful recipe for mashed potatoes that makes just enough for two. You can easily double it to serve more!
By Inspired Taste
Created Nov 16, 2011
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  • 1 small bulb garlic
  • 3 tablespoons olive oil
  • 1 lb baby Yukon Gold or other waxy yellow potatoes
  • 3/4 teaspoon salt
  • 1/4 cup half-and-half
  • Salt and pepper to taste
  • Fresh basil leaves, if desired


  • 1
    Heat oven to 400° F. Cut garlic bulb in half; place on sheet of foil. Drizzle 1 tablespoon of the olive oil over garlic; wrap foil around and over garlic. Bake 40 minutes.
  • 2
    After about 15 minutes of baking, peel and cut potatoes into 1-inch chunks; place in 2-quart saucepan. Add 3/4 teaspoon salt; cover with water. Heat to boiling over high heat. Reduce heat to simmer; cook about 15 minutes or until fork tender.
  • 3
    In small saucepan or microwavable bowl, heat or microwave remaining 2 tablespoons olive oil and the half-and-half until warm.
  • 4
    Drain potatoes; return to saucepan or another bowl. Squeeze roasted garlic cloves into potatoes; mash with fork or potato masher. Add warm half-and-half mixture; mash until creamy. Season to taste with salt and pepper; garnish with basil.

Tips from the Pillsbury Kitchens

  • tip 1
    Replace the olive oil with butter in the mashed potatoes. The olive oil adds a fruity flavor, while the butter would add a softer, nutty flavor.
  • tip 2
    When roasting the garlic, roast two bulbs and save the second garlic bulb to spread over toast or mixed into pasta.

Nutrition Information

No nutrition information available for this recipe
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