Don’t be alarmed by the amount of garlic in this recipe; roasted garlic is much milder than the raw version. These creamy mashed potatoes are a great side dish to go with a fancy roast dinner.

Yield: Serves 8.



  • 20 unpeeled cloves garlic
  • 2 tsp oil
  • Pinch thyme, crumbled
  • 5 cups peeled baking potato chunks (2 inch)
  • 1 tsp salt
  • 1/4 cup whipping cream
  • 1/4 cup milk
  • 1/4 cup butter
  • 1/4 tsp salt
  • 1/8 tsp white pepper
  • Dash nutmeg


  1. Set garlic on a large piece of foil; drizzle with oil and sprinkle with thyme. Wrap garlic tightly with foil. Bake at 350°F for 25 - 30 minutes or until tender. Cool slightly.
  2. Garlic may be baked 24 hours in advance.
  3. Place in an airtight container and refrigerate.
  4. Combine potatoes and 1 tsp salt in a medium saucepan and cover with water. Bring to a boil and cook until tender, about 15 minutes.
  5. Drain and transfer to a bowl. Meanwhile, force garlic through a sieve into a small saucepan.
  6. Combine with whipping cream, milk and butter. Heat until butter is melted.
  7. Add to potatoes and beat until fluffy. Beat in remaining 1/4 tsp salt, pepper and nutmeg.
Nutritional analysis per serving:

227 calories, 13.2 g fat, 3.7 g protein, 25.1 g carbohydrate, 2.1 g fibre, 562 mg sodium