• 5 – Pounds of Idaho russet type /or Yukon Gold Potatoes
  • 2 or 3 – whole pods, (not cloves) of Garlic
  • Olive oil
  • Butter
  • 4 – Ounces of Cream Cheese (cubed)
  • ½ & ½ -cream
  • Chopped fresh parsley
  • chopped fresh chives (or Frozen)


This recipes if from my own collection and we always have it for Thanksgiving and Christmas.

Our Roasted Garlic Mashed Potatoes

Do ahead, hold each pod of garlic on the side, take a sharp knife and cut the pod about ¼ or so of an inch from the top all the way across the top, exposing the raw garlic cloves.
Place on a Cooke sheet covered with a piece of aluminum foil.
Pour and rub in olive oil in to the top of the garlic.
Bake in a 325-degree oven for about 45 minutes to an hour or until garlic is soft, remove and let cool.
Peel cube and place potatoes in good water, bring to a boil, and simmer until they are soft, but not mushy. (Drain very well)
We add cooked potatoes to a large mixing bowl; add butter cream cheese and a very small amount of cream then add the chives and parsley, mix with beaters well.
You will be able to separate the garlic from the pod and just pinch at the stem end and the garlic paste will pop right out, add this paste to the potatoes, whip well and salt and pepper to taste.
Note: for those who want to Zip this dish up just chop up a Jalapeño pepper very fine and add it.
These are the very best mashed potatoes I have ever found in 60 years of cooking.
Enjoy, Bob (Old Gringo the Duce)