Roasted Garlic Mashed Potatoes


1/4 head of garlic (about 3 cloves)

1/2 teaspoon canola or vegetable oil

1/4 teaspoon thyme, dried

2 1/2 pounds potatoes (any variety), scrubbed and cubed

6 tablespoons (3 ounces) skim or low-fat milk

1 tablespoon butter, unsalted, cut into pieces

Salt and pepper to taste

  1. Preheat oven to 350 °F.
  2. Wash and prepare potatoes.
  3. Using a sharp knife, cut the top off the garlic head to expose the tops of the cloves. Place the garlic head on a piece of aluminum foil. Pour oil on cut edge and sprinkle with thyme. Bunch aluminum foil around head and bake about 45 minutes.
  4. Allow garlic to cool slightly, then break into cloves and squeeze each clove to remove soft garlic. Mash until creamy and set aside.
  5. In the meantime, bring 1 quart of water to a boil and add potatoes. Cook until tender, about 20 minutes. Drain potatoes, reserving about 1 cup of the water in a separate bowl.
  6. Return potatoes to the pan and add butter.
  7. Heat milk in the microwave for about 1 minute or in a saucepan on top of the stove. (Milk may curdle slightly; this is natural.)
  8. Mash potatoes with a potato masher or use a hand mixer or food mill.
  9. Mix milk and garlic into potatoes.
  10. Mix in some of the hot potato water if potatoes are too stiff.
  11. Add salt and pepper to taste.
Nutrition Facts: 

Serving size: 1/2 cup

Calories: 70

Fruits and Vegetables: 1/2 cup

Fat: 1 g

Fiber: 2 g

Sodium: 5 mg


This material was developed by the UMass Extension Nutrition Education Program.

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