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+ servings

Roasted Garlic Mashed Potatoes

More potatoes!! This will be the second potato recipe I've posted this week that pretty much doesn't even count as a vegetable serving. Oh well. I was inspired to make...

Course Side Dish
Cuisine American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yields: 4 servings
Recipe by Tessa Arias


  • 2 pounds russet potatoes, peeled and quartered
  • 1 large head garlic, roasted, cloves removed from skins
  • 4 tablespoons butter
  • 4 tablespoons sour cream
  • 1/2 cup half-and-half or milk
  • Salt and freshly ground black pepper
  • Chopped fresh chives, for garnish, optional


  1. Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 15 minutes. Drain.
  2. Meanwhile, heat the butter, sour cream, and half-and-half in a small saucepan until the butter is melted and the mixture is warm.
  3. Press the potatoes and roasted garlic cloves through a potato ricer or food mill or or mash with a potato masher. Stir in the butter, sour cream, and milk. Season to taste with salt and pepper. Garnish with chives, if desired, and serve.