Roasted Garlic Mashed Potatoes

This has to be the best recipe for mashed potatoes I have ever made or eaten. I love the roasted garlic flavor. There is just something so good about roasted garlic. Plus I love how the house smells while the garlic is roasting. This recipe is thick and creamy, and the taste… devine! I use my KitchenAid mixer to remove the lumps, and to insure everything is mixed up well.


  • 6 medium potatoes
  • 1/4 Cup Margerine
  • 1/2 Cup Sour Cream
  • 1 large pod of Garlic
  • Salt
  • Pepper

Directions for Roasting the Garlic:

  • Preheat the oven to 400°F.
  • Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
  • Place the garlic heads in a piece of foil. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil.
  • Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
  • Allow the garlic to cool enough so you can touch it without burning yourself.
  • Use a small knife cut the skin slightly around each clove. Use a fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins. Set aside

Directions for the Roasted Garlic Mashed Potatoes:

  • Boil potatoes in salted water until tender Do not remove the skin.
  • In a mixing bowl add Margerine, Sour Cream, and all the Garlic cloves that were roasted.
  • Mix until smooth. (I used my Kitchen Aid mixer it works perfect!)
  • Add the drained boiled potatoes to the mixing bowl
  • Mix again until smooth combining all the ingredients
  • Add Salt and Pepper until smooth

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