Roasted Garlic Mashed Potatoes

Side Dish


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Serves approx. 8 ppl.


  • Two (2) full heads of garlic
  • Seven (7) individual garlic cloves, trimmed
  • Four (4) lbs. Yukon potatoes
  • Two (2) sticks of butter
  • One (1) cup of heavy whipping cream
  • ¾ cup olive oil
  • ¼ cup sour cream
  • Garnish with chives, finely chopped
  • Salt, to taste
  • Pepper, to taste


  • Preheat oven to 400 degrees.
  • Cut the top off of two full heads of garlic, leaving the skin on.
  • Drizzle with olive oil, salt and pepper and wrap in aluminum foil.
  • Roat garlic heads in oven for 40 minutes.
  • Trim seven garlic cloves and set aside.
  • Peel and quarter potatoes, place in a large pot and cover with water. Add salt and trimmed garlic cloves.
  • Once it starts to boil, cook another 10-12 minutes (or until it slips off a fork when probed).
  • While the potatoes are cooking, place butter and heavy whipping cream in small pot. Place on low heat, stirring occasionally.
  • Strain potatoes and place in a food mill. After ½ of the potatoes are strained, squeeze the garlic from one of the garlic bulbs into the food mill.  Strain the potatoes remaining along with the second garlic bulb.
  • Add warm butter and heavy whipping cream mixture along with the sour cream and olive oil. Note: I would recommend adding the butter and heavy whipping cream in slowly.  You may need less, depending on the size of your potatoes.
  • Add salt and black pepper, to taste
  • Garnish with butter and chives.


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