A photograph of Rob Allison above his recipe for garlic mashed potatoes.

My Neice, Sarah Shirock, said these are her favorite mashed potatoes in the world. Ever since then Uncle Rob is the one making the garlic mashed potatoes for Thanksgiving and Christmas dinner! That makes it a labor of love.


roasted garlic, to taste
1 lb. butter
7 lb. potatoes, Yukon Gold or Russet, washed but unpeeled
1 pt. sour cream
kosher salt
freshly ground pepper
half & half or milk
1 bunch of green onions, green part only, finely sliced
freshly chopped flat parsley to taste

Roast 10-25 cloves of garlic, set aside to cool and chop. Slice 4 sticks of unsalted butter into 9-12 pats. Let about 1 pt. of sour cream and your milk or Half & Half come to room temperature (you can pull them out of the refrigerator just before washing the potatoes). Slice the potatoes length-wise then into quarters or eighths. Place in a large soup or stock pot with enough cold water to cover 2-3 inches above potatoes. Bring to the boil, reduce to a simmer and cook for 15-25 minutes til fork tender but not mushy. Drain water, place back on the burner and stir the potatoes over the heat til they are dry (this will not take long, less then a minute). Give the potatoes a first stir just to break down the large pieces. Add the butter by inserting each pat into the potatoes to promote melting. Let them melt about 1-2 minutes, add the garlic then stir lightly. Add the sour cream and lightly mix it in; don't overmix. Add salt and pepper to taste. Slowly add small amounts of milk or half & half, stirring, to the consistency you like (don't overmix the potatoes, you want them to have a few lumps. Stir in sliced green onions and minced fresh parsley. Put into a large bowl, Garnish with additional parsley and a few pats of butter.
(serves 25-30)

Note: I add about 1-2 T. kosher salt as the bubbles start to appear before the water comes to the boil. This recipe is for Thanksgiving dinner, the remainder of the year I would use about half the butter, omit the sour cream and use skim milk. The garlic will give it flavor and you'll consume far less fat this way. You may want to add as much as 40 cloves of garlic...if you are a gar-la-holic!
Rob Allison.

Roasted Garlic Mashed Potatoes recipe is published in our December, 2004 Menu Minder.

You may like to try these other potato recipes below:

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