Nani's Cranny

Skin-On Garlic Mashed Potatoes

Here is another favorite recipe from my Mom’s files. Garlic mashed potatoes are really popular now. My Mom used to make them before they became a staple on every restaurant menu. I think the secret is roasting the garlic first. Try these, they are worth the extra time for the garlic roasting.


  • 4 to 6 cloves of garlic
  • 2 pounds red potatoes
  • 1/2 cup warmed milk
  • 1/2 cup sour cream
  • 1 teaspoon salt
  • 1/4 teaspoon coarse ground pepper

To roast garlic cloves cut off tips, leaving cloves attached at the base. Roast at 450 degrees for 15 to 20 minutes or until soft. Remove dry skins and set aside.
Scrub potatoes and cut into 1 inch cubes. Place in a large pot and cover with water. Salt lightly. Bring to a boil. Reduce to simmer and cook until fork tender. Drain potatoes then return to pot. Add roasted garlic, milk, sour cream, salt and pepper. Mash until smooth.


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