Garlic Mashed Potatoes

  • Prep 20 min
  • Total 45 min
  • Ingredients 7
  • Servings 2
Garlic Mashed Potatoes


small bulb garlic
tablespoons olive oil
lb baby Yukon Gold or other waxy yellow potatoes
teaspoon salt
cup half-and-half
Salt and pepper to taste
Fresh basil leaves, if desired


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  • 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.



Expert Tips

  • 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.
  • When roasting the garlic, roast two bulbs and save the second garlic bulb to spread over toast or mixed into pasta.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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