Roasted-Garlic Mashed Potatoes

  • Yield: 12 servings


4pounds red potatoes, boiled until fork-tender and drained, hot
4tablespoons salted butter
1/2cup heavy cream (or more if potatoes are dry)
2 to 3heads garlic, wrapped in foil and roasted in the oven at 350F for 45 minutes until tender
Salt and pepper


  1. Whip the potatoes and butter in a large bowl. Add the cream after the butter has melted. You may need a little more or less cream, depending on how wet or dry your potatoes are after draining and whipping them.
  2. Add the garlic, salt, and pepper, and whip until fluffy.

Recipe reprinted with permission from Chris Chamberlain’s The Southern Foodie: 100 Places to Eat in the South  (Thomas Nelson, 2012)