Roasted Garlic Mashed Potatoes

Creamy, delicious, GARLICKY mashed potatoes
What a great side to go with an endless number of meals

I always say you are at the mercy of your potato
Meaning good, fresh potatoes yield a wonderful batch of mashed spuds… older, rubbery potatoes yield gummy not-so-delicious spuds

Let’s start by washing and scrubbing about 8 large, fresh russet potatoes

You can use russet, red, yellow, white… whatever you like

Peel and cut into uniform size chunks.  This helps them to cook at the same rate.  Overdone or underdone potatoes = no good

I use a generous amount of kosher salt in a large stock pot filled with cold water.  Potatoes should be covered by about an inch of water

Everybody in the pool

Bring to a steady boil and spear a potato after about 25 minutes to feel if it’s done.  If the knife goes through easily, it’s done

If there is any resistance, wait another minute or two and re-test

Drain into a colander and rinse quickly with cold water.  This stops the cooking process and rinses off some of the starch that also may lead to gummy potatoes

Don’t rinse too long… you don’t want to cool them off

I mentioned these were creamy, yes?
You’ll need one cup of room temp milk (or half & half) a cup of sour cream and a half of a stick of butter… mmm… so creamy
I use our standard Everyday Seasoning of kosher salt, black pepper, onion & garlic powders


I put the dairy ingredients in the bowl first so they warm up as I “rice” the cooked potatoes on top of them

I prefer to use a potato ricer (available online or in any kitchen store) because it leaves the potatoes fluffy

You can use a hand masher or mixer as well

Behold, the fluffy potatoes…

 Gently fold in the Everyday Seasoning and stir up all the creamy goodness

from the bottom of the bowl

Add in as much roasted, garlic as you wish

We love the nutty flavor, so I used almost a half of a cup

Click the link for the easy steps how to roast your own garlic

And there you have it

Creamy, roasted garlic mashed potatoes.  Just as promised

 I’d like to say we have enough left over to use for another application, but it’s pretty rare we don’t eat them all in one sitting


Simply Sundays! ~ Roasted Garlic Mashed Potatoes

  • Servings: 6-8
  • Difficulty: Easy
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8 large russett potatoes (about 4 pounds) washed and scrubbed

1 cup of room temp milk

1 cup of sour cream 

half of a stick of  butter

1 tablespoon each kosher salt, black pepper, onion & garlic powders.

1/3 to 1/2 cup roasted garlic


Peel and cut potatoes into uniform size chunks.  Place in pot of salted, cold water
Bring to a boil and reduce heat; simmer for about 25 minutes or until knife goes through easily
Drain and quickly rinse potatoes
Rice potatoes into a bowl over milk, sour cream and butter
Gently fold in Everyday Seasonings & roasted garlic

Tools used to make this recipe

OXO Good Grips Stainless Steel Potato Ricer

ExcelSteel 242 5-Quart Stainless Steel Colander

Pyrex Prepware 1-Cup Measuring Cup, Clear with Red Measurements


© Simply Sundays 2016
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