- Lisa G Cooks - https://lisagcooks.com -

Roasted Garlic Mashed Potatoes

Low Fat Healthy Roasted Garlic Mashed Potatoes
Email page [3]Print page [3]

Roasted Garlic Mashed Potatoes

One word; delicious! This is a great side to any meal, especially a special occasion. I love making this dish when I make a roasted chicken or turkey because the oven is at the same temperature and they roast for about an hour. This dish will impress anyone and it is incredibly easy, not to mention healthy.

Originally posted on 04 November, 2013!

Steakhouse-Style Roasted Garlic Mashed Potatoes I LisaGCooks.com [4]

THE quintessential steakhouse mashed potato dish, characterized by the chunkiness of the roasted potatoes and roasted garlic.  






Other recipes you may like:

Steakhouse Mushrooms I LisaGCooks.com


marinated flank steak

A Brand New Flank Stea [6]k Recipe [6]


Baked Monterey Chicken



Print [2]
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Low Fat Healthy Roasted Garlic Mashed Potatoes

Roasted Garlic Mashed Potatoes

  • Author: Lisa G Cooks [8]
  • Total Time: 1 hour 5 minutes
  • Yield: 4-6 1x


THE quintessential steakhouse mashed potato dish, characterized by the chunkiness of the roasted potatoes and roasted garlic.  



45 large red skinned potatoes

6 Cloves of garlic, smashed

1 Large sprig of rosemary (whole)

6 Sprigs of thyme (whole)

2 tbsp extra virgin olive oil

1 Cup fat free sour cream

1/4 Cup 1% milk

1 Bunch green onions (6) green and white parts, sliced

Coarse salt

Black pepper


Preheat oven to 375.

Wash and chop the potatoes into one-inch cubes, leave the skin on.

In a roasting pan add the chopped potatoes, garlic cloves, the rosemary, thyme, and olive oil; season liberally (about 1/2 tsp) of salt and (1/2 tsp) pepper. Mix well.

Roast at 375 for 50 minutes to one hour.

Once cooked, take the pan out of the oven and cover with tin foil, let rest for 10 minutes.

After the potatoes have rested remove the larger sprigs of rosemary and thyme.

Add the sour cream, milk, and green onions and mash everything all together, you want the texture to be chunky and rustic, not smooth.

Taste and adjust seasoning.


  1. If the potatoes are too dry add a little bit more sour cream
  2. You can use whatever milk you have on hand in place of skim.  I myself tend to use 1% lately; I read recently that your body absorbs the nutrients in milk better if there is some fat.
  3. This is a rustic dish so it is okay if there are big sprigs of the herbs mixed in the potatoes; just remove the larger pieces and the stems. An alternative to this is to remove the leaves from the stems and finely chop them before you add them to the roasting pan.
  • Prep Time: 5 Minutes
  • Cook Time: 60 Minutes
  • Category: Side
  • Method: Oven
  • Cuisine: American