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Posted on Nov 27, 2011 in Food, Recipes | 6 comments

Roasted Garlic Whipped Potatoes

The belated Thanksgiving recipes continue! Put ’em in your Christmas box, or be like me and randomly make mashed potatoes for no reason other than because they’re delicious.


Even if you’re not a potato fan, this recipe will teach you my not-so-secret method of making uhmaaaazing, creamy mashed potatoes without butter! I know, I know, it sounds crazy. But it’s delicious! And you can thank my sister for sharing this tidbit of knowledge with me.


I’ve mentioned how I “roast” garlic before, and you can either do it my way or by roasting full bulbs of garlic in the oven (here’s a great tutorial on doing it that way.) Behold! True deliciousness!

Roasted Garlic Whipped Potatoes

Roasted Garlic Whipped Potatoes
Print this recipe!

These creamy, dreamy mashed potatoes are so rich-tasting, you’ll never believe they are butter-free! The garlic and olive oil provide both flavor and a dose of healthy fats. Feel free to leave the potato skins on if you prefer that “smashed” potato texture, or whip until fluffy and light!


10 red potatoes, peeled
8 garlic cloves, peeled
1/4 cup extra virgin olive oil, for roasting (1 tbsp used in recipe)
Salt & pepper to taste
1-2 tablespoons heavy cream (optional)


1. Place potatoes in a large pot and cover with water. Bring water to a boil and cook until potatoes are completely soft.

2. While the potatoes are cooking, heat the olive oil in a small pan on medium-low heat. Add peeled garlic cloves until oil begins to softly bubble. Reduce heat to very low and “roast” cloves until they are browned and soft. Remove from heat, set aside cloves and 1 tablespoon of the oil, and save garlic-infused oil for other uses.

3. Once the potatoes are done, drain the water and return to the pot. Add a splash of heavy cream if you are using, then whip together using an electric hand-mixer (alternative: use a potato masher or standing mixer.)

4. Mash together soft garlic cloves with a fork, then add them plus the olive oil, salt, and pepper. Mix together well. Garnish with crumbled bacon bits, chopped green onion, plain greek yogurt (or sour cream), or shredded cheese!

Nutritional info per 1/8th serving: 196 calories, 3.3 g fat, 38 g carbs (4 g fiber), 5 g protein. WW Points+: 5


  1. Thanks for the cred 🙂 those were super yummy!

  2. Thanks you so much for the recipes, the food looks amazing!

  3. Hey there! I sent an email using your Contact request form. Unsure if you got it- I’ve never used something like that on a blog before 🙂 haha.

    But, anyway, I was wondering if you would mind if I used your whipped potatoes recipe on my food blog (www.buon-food.com) because I made them last night and they were sooo good! Of course, if you wish I didn’t, that’s 100% okay with me and I understand. I have my own picture of my finished product, but I would share your recipe in it’s entirety and I would have a link to your blog and specific post through my post. Let me know! Thanks so much!


    • I did get it, I meant to reply sooner — I’m so sorry! I am of course totally fine with you posting it on your blog! But yes, if you won’t mind being sure to link back here, I’d really appreciate it. 🙂 I’m really glad they turned out well! It’s a great way to still keep mashed taters in your life without as much guilt, isn’t it? 😀


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