Creamy Roasted Garlic Mashed Potatoes.

I’m going to warn you now. This takes some time to make. From start to eating it’s about an hour and a half. Also, I’m not saying this is my recipe I made up myself. But I can’t remember where I got it and I’ve been doing this for a while. Maybe Southern Living… I try a lot of things from that magazine.  Anywho here is what ya need:


– 2 1/2 lbs medium red potatoes
– 1 bulb roasted garlic, recipe here.
– 1/2 cup butter plus about 1/4 more for layering on top.
– 1/2 pkg of cream cheese, softened.
– 1/4 cup half & half
– 1 tsp salt
– 1 tsp pepper


Preheat oven first to 400 degrees and prep and start your roasted garlic. Clean and cut the red potatoes, leaving the skins on. Cook the potatoes in a pot of boiling water for 30-35 minutes, til you can easily slide a fork through them. Once the potatoes and garlic are both done, turn the oven down to 350 degrees. Drain the potatoes and put them back in the pot and squeeze the roasted garlic in.  Put the pot back on a low heat and mash the garlic and potatoes well.


Turn off the stove and put 1/2 butter, the 1/2 pkg of cream cheese, half & half and salt and pepper in. And mash some more. A lot more. Make sure it has a good smooth consistency. I will use a hand mixer on this sometimes.  Take a medium sized casserole dish and “grease” it with butter. Put the mashed potatoes in and make sure it’s even. Then place a few pats of that remaining 1/4 butter on top.


Put in the oven at 350 for 20-30 minutes til it’s warm and the butter on top is good an melted. Yumm yumm.

Creamy Roasted Garlic Mashed Potatoes.

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