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Roasted Garlic Mashed Potatoes

Servings: 8-10

Total Time: 1 hour

Roasted Garlic Mashed Potatoes

Roasting the garlic before adding it to the mashed potatoes results in a mild garlic taste.  We leave the skins on the potatoes to produce an authentic Steakhouse mashed potato. 

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1 head of garlic

olive oil

2 lbs. red potatoes, washed and cut into 1 inch cubes

4 cups chicken broth

1 stick of butter

1/4-1/2 cup milk or buttermilk

kosher salt and pepper


Cut the top 1/4 of the garlic head off, exposing the tops of each clove.  Pour olive oil over the top of the head.  Wrap in aluminum foil and roast in a 425 degree F oven for 30-35 minutes.  Let cool.  Squeeze the bottom of each garlic clove to release the clove of garlic out of its papery covering.  Place the garlic cloves in a small bowl and mash with a fork.  

While the garlic is roasting in an oven, put potatoes in a saucepan and cover with chicken broth.  Cook over medium heat until tender and easy to pierce with a fork, about 30 minutes. Remove from heat and strain potatoes immediately.  Discard the broth and place potatoes in a bowl.  Add butter and garlic to potatoes and mash, either with a potato masher or a mixer.  If potatoes are too stiff, add buttermilk until they reach your desired consistency.  Add kosher salt and pepper to taste.  Serve warm. 

Add a side that compliments your menu:

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