Roasted whole garlic got its start at Chez Panisse. Here, it’s added to the decade’s ultimate comfort food, smooth and creamy mashed potatoes.
Ingredients
Makes 4 to 6 servings
Step 1
预热烤箱至400°F。将大蒜放在大平方公里e of foil. Drizzle with oil. Wrap foil around garlic to enclose. Bake garlic until soft, about 40 minutes. Cool garlic. Separate cloves. Press garlic cloves between fingertips to release from skins.
Step 2
Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain; return potatoes to same pot. Add garlic and mash together.
Step 3
Bring half and half to simmer in small saucepan. Add half and half and butter to potatoes; stir to blend. Season with salt and pepper.
Leave a Review
Reviews (59)
Back to TopIve made these since 08 every year at holidays. Always so good and so popular. Roast the Garlic a bit longer to make it more mild. Use twice as much too. Recipe amount is a bit too subtle in my opinion and the opinion of my family and guests. Use 50% more unsalted butter too. So good.
jackmanrw
Roseville CA
11/26/2015
This came out perfectly. Served it under Red Wine Braised Short Ribs. Didn't put the half and half in a sauce pan, just dumped everything in to the cooked potatoes at the same time and it was fantastic.
aylias
Austin, TX
4/1/2013
Opps, please disregard my previous review - it was meant for the Crispy Garlic and Rosemary Potatoes. I don't know how to delete review.
vindictivevixen
Hacienda Heights, CA
12/2/2010
I used red potatoes instead. I also cooked a lil longer than suggested and it just added a great crispy taste.
vindictivevixen
Hacienda Heights, CA
12/2/2010
I don't eat potatoes anymore, but knew these would make a good side dish to my Xmas Eve menu. The guests loved them. I'd recommend for all potato lovers.
Anonymous
Penfield, NY
1/2/2009
As others have said, more garlic, definitely salt and pepper - I used a mixture of cream and half and half I had leftover from another recipe, which made them extremely rich and smooth.
girloftars
12/26/2008
I have made these twice for dinner parties and everyone raves about them. I added a 1/4 cup chicken broth too.
dkswayne
Spokane, WA
12/20/2008
Very good - and easy. The house did not smell like garlic afterwards. But needed salt, pepper - probably could have added cayenne for a bit more of a bite.
heatherNYC
New York
4/11/2007
This is one of the easiest, tastiest dishes I have made. Everyone just raved about it at my Thanksgiving dinner. Thanks for the recipe.
ElvisFan80
Tucson, AZ
11/25/2005
I substituted whole milk for 1/2 & 1/2. Just as good in my opinion. This will be the only garlic mashed recipe I will ever use. Mmmmmm.
Anonymous
Oakland, CA
11/13/2005
Excellent! Add some milk and make potato soup with a great flavor!
Anonymous
South Pasadena, CA
9/16/2004
To the Cook from Hainesport, NJ - roasting the garlic longer (up to 60-75 minutes) will soften it even more making it easier to mash. I suspect yours were a little less done then they could have been.
Anonymous
Ottawa, ON
3/20/2004
Per the advice of others. I doubled the amount of garlic. Next time I'll triple it. It was very good.
Anonymous
Ridge Manor, Fl.
3/30/2003
Great stuff. I used Yukon Gold potatoes and I added some fresh rosemary when the half&half was simmering, added a nice flavor to it.
Anonymous
New Delhi, India
2/9/2003
I have a question regarding the technique for the garlic as this was my first time roasting it. While the garlic was very soft when done roasting and easy to pop out of its skin, I found that it did not blend that well into the potatoes. The flavor was wonderful but many of the heads did not mash down (using electric mixer) and I was left with rather large chunks of garlic throughout the potatoes. Is this to be expected or could I have done something differently?
Anonymous
Hainesport, NJ
1/16/2003
