Roasted Garlic Mashed Potatoes

Make this Garlic Mashed Potato Casserole with this creamy potato recipe. A casserole of roasted garlic mashed potatoes from these cheesy creamed potatoes.

Course Side Dish

Cuisine American

Keyword creamed potatoes, creamy potato recipe, Garlic Mashed Potato Casserole, Roasted Garlic Mashed Potatoes

Prep Time 20

Cook Time 20

Garlic Cooking Time 30

Total Time 1 10

Servings

Calories 242kcal

Author Evelyn

Equipment

3 quart baking dish

Ingredients

6 medium (2 1/2lbs) Potatoes peeled and cubed
1 whole garlic bulb
1 tablespoon olive oil
1/2 cup whipping cream
1/2 cup Parmesan Cheese shredded
1 cup Fontina Cheese shredded
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon white pepper

Instructions

Start your roasted garlic mashed potatoes by preheating oven to 350. Cut an 8″ square piece of foil and rinse garlic bulb and pat dry. Slice off just the very top and place garlic in the center of the foil. Or you can skip these steps by using a Or use a Garlic Baker and follow the package directions.
Then pour 1 tbsp of olive oil on top of the cut garlic bulb. Bring all four corners of the foil up over bulb and twist to make a closed packet. Place in oven and bake for 30-40 minutes until garlic is soft. Carefully remove cooked garlic bulb from oven and allow to cool, open but save the oil.
Peel 6 medium potatoes and cube them. Place the cubed potatoes in a 2-quart pot, cover with water and boil potatoes until done.
As soon as garlic is cool enough to handle, carefully remove the cooked garlic from the skins and mash in a small bowl.
When the potatoes are done, drain and place in a large mixing bowl or back into the pot. And add the roasted garlic, olive oil, butter, milk, cream, cheeses, salt, and pepper and mash using a mixer or a potato ricer. Add more milk if needed to make these creamed potatoes.
Place the creamed potatoes mixture in a buttered casserole dish. At this time it can be cooled, covered and refrigerated for up to 8 hours but be sure to remember to remove potatoes from the fridge and bring to room temperature about an hour before baking.
Bake 15-20 minutes, longer if needed until hot throughout and slightly browned. Drop squares of butter on top and allow to melt prior to serving.

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