Garlic Mashed Potatoes

  • 2 large russet potatoes (for creaminess)
  • 2 medium white yukon potatoes (for firmness)
  • ~1.5 tbs butter
  • ~1 cup milk
  • salt
  • 1 whole head of garlic
  • olive oil


  1. Preheat oven to 400F.
  2. Peel off outer layers of garlic skin, leaving skin of each individual head. Chop off 1/4 tip of whole head, exposing the garlic inside.
  3. Drizzle generously with olive oil, making sure each head is coated.
  4. Wrap with aluminum foil and bake until soft ~30 min
  5. Peel russets (I like to keep the skins on Yukons), and chop all potatoes into uniform sized cubes.
  6. In a large pot of water, add potatoes and bring to a boil. Stir when needed. Boil until potatoes are just tender and break easily with a fork ~15 to 20 min after it boils.
  7. Drain potatoes in colander. Dump into large bowl and salt generously. Mash until still chunky. Add butter and milk until it reaches the consistency you like.
  8. Remove garlic from foil and squeeze individual heads out of their skins into the potatoes. Fold in. Salt to taste if needed.

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