Rustic Roasted Garlic Mashed Potatoes

Keeping the skins on mashed potatoes makes for a hearty, delicious side dish, and two whole heads of garlic pack a flavorful punch that complements these buttery spuds.




6 to 8




  • 2 whole heads garlic, unpeeled
  • 4 Tablespoons Challenge Spreadable Butter, divided
  • 1¾ teaspoons salt, divided
  • 2 pounds potatoes, scrubbed well
  • ¼ to ⅓ cup milk
  • salt and pepper to taste
  • 1 Tablespoon chopped fresh chives or parsley (optional)


  • 1

    Cut the top off the garlic heads and place on a piece of aluminum foil. Spread about a ½ Tablespoon Challenge Spreadable Butter on the cut surface of each garlic head. Fold foil over garlic to seal. Bake at 350°F for an hour; cool about 10 minutes or until cool enough to handle. Remove outer layers of papery skin from garlic. Squeeze soft pulp from garlic cloves and set aside.

  • 2

    Potatoes may be peeled if desired but leaving skins on gives the dish a more rustic character.

  • 3

    Cut potatoes into chunks, place into a pan, add water to cover potatoes and sprinkle with 1 teaspoon of salt. Bring to a boil and simmer about 20 minutes or until potatoes are tender.

  • 4

    Drain potatoes. Mash potatoes with potato masher or electric mixer on low speed. Add 3 tablespoons Challenge Spreadable Butter, ¾ teaspoon salt, 1½ tablespoons reserved roasted garlic pulp, ¼ cup milk. Mash until desired consistency is reached, stirring in additional milk if needed.

  • 5

    Salt and pepper and additional garlic pulp may be added to taste. Garnish with chopped chives or parsley if desired.

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