Garlic Mashed Potatoes


Roasted garlic teamed up with the buttermilk and grated Parmesan cheese make this recipe for Garlic Mashed Potatoes a winner! I love garlic, so I roast two heads of garlic for the potatoes; use only one head of garlic if you would like a milder garlic flavor.


2 heads of garlic – unpeeled

Olive oil

2 ½ lbs of red potatoes

½ stick of unsalted butter

¼ cup of sour cream

¼ cup buttermilk, more dependent on the consistency you like

½ cup freshly grated Parmigiano-Reggiano cheese

salt and pepper to taste


Preheat oven to 400 degrees F

Roast Garlic: Cut the top off of the garlic head (approximately ¼ inch). Drizzle with a small amount of olive oil. Wrap the garlic head in foil and roast for 40-50 minutes, or until very soft. Remove from oven and cool. Squeeze roasted garlic from head and set aside.

In a 4 quart saucepan, cover potatoes with water, leaving the skins on and boil for approximately 30-40 minutes, until tender. Drain potatoes in a colander and then return to hot pan for a few minutes under low heat. Stir for a few moments to remove any excess water from the potatoes (eliminates watery potatoes). Transfer potatoes to an electric mixer and add butter, mix slowly. Beat in sour cream and buttermilk until combined well. Add Parmigiano-Reggiano, reserved garlic and salt and pepper to taste, beating until smooth.