Recipe: Garlic Mashed Potatoes

by Caitlyn Stace

bowl of mashed potatoesWe're a family that swoons over restaurant garlic mashed potatoes so I went on a quest to create a recipe that's as good if not better. This one meets the taste test plus I've lowered fat content by substituting light sour cream and low-fat milk.

My next recipe challenge: How much cauliflower can I smuggle into this recipe before it compromises the flavor? Have you tried similar substitutions? How did the family take it?

Garlic Mashed Potatoes

Prep time: 15 minutes | Total time: 50 minutes | Yield: 8 servings


• 4 pounds potatoes
• 1 head garlic
• 2 tablespoons olive oil
• 1/2 light cup sour cream
• 3-4 tablespoons butter
• milk to thin if needed
• salt and white pepper to taste


Separate the head of garlic into individual cloves. Coat with olive oil, wrap tightly in a small piece of aluminum foil and bake in a 350° oven for 45 minutes. When the garlic has cooled to the touch you'll be able to squeeze it out of the 'paper' shell of the individual cloves. Mash the roasted garlic with a fork, or force through a fine strainer. (If you use a ricer for the potatoes, rice the garlic along with them.)

Boil potatoes in salted water until tender. Drain. Force the cooked potatoes through a ricer or mash by your usual method. Combine potatoes, garlic, sour cream, butter, and salt and white pepper. Add milk to reach the desired consistency. For smoother potatoes, put in mixer bowls and whip at medium speed.

Cook's note

You can roast and mash the garlic ahead of time. Store in an airtight container in the refrigerator for 1-2 days.

Each family and sometimes each member of the family has their unique opinion of the best way to deal with the potatoes. Some belong to the soft, smooth 'n creamy camp and then there’s the hearty, full textured camp. Which describes your family?

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