Roasted Garlic Mashed Potatoes

Roasted Garlic Mashed Potatoes
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There are several ways to make mashed potatoes. You might even already have your favorite recipe. We had our favorite too until we discovered the addition of boiling the potatoes with bay leaves. It seems simple, but has huge impact. You can add multiple herbs, change up the method and make things as complicated as you would like, but we like to keep it simple. They are after all just potatoes…a serving bowl for gravy.

Roasted Garlic Mashed Potatoes

Roasted Garlic Mashed Potatoes

Serves 6


3 lb russet potatoes, peeled and cubed
2 sticks butter
1 cup whole milk
3 bay leaves
2 garlic heads
salt & pepper


  1. Preheat oven to 350. Peel each garlic clove off the head and remove the dried skin down to the last layer. Spread out in a single layer on a baking sheet. Roast for 15 minutes until garlic is golden brown and tender. Set aside.
  2. Peel all brown bits of potatoes and cube into one inch pieces. Fill a large pot with cold water and add potatoes and bay leaves. Bring the water to a boil and continue to simmer until potatoes are very tender, but not falling apart.
  3. Completely drain the potatoes and place it back on the heat. Keep the burner on until the potatoes have completely dried back out. The dryer the potatoes, the more liquid they will reabsorb. Remove the bay leaves at this time.
  4. One at a time, discard the outer layer of each garlic clove and add the insides to the potatoes. Using a ricer or potato masher, mash potatoes with garlic until smooth.
  5. In a small sauce pan melt butter into the milk until both are hot. Using cold dairy will compromise the texture of the potatoes. Add the milk and butter to the potatoes stirring quickly with a large spoon until fully absorbed. Salt and pepper to taste.