Roasting garlic and thyme in olive oil infuses them with a heady flavor that makes a luxurious addition to these mashed potatoes. Purple potatoes make a delightful lavender mash, but you can use white potatoes if you prefer.

Carolyn Malcoun
Source: EatingWell Magazine, November/December 2011




Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F.

  • Rub off excess papery skin from garlic head without separating the cloves. Slice the tip off the head, exposing the cloves. Place the garlic in a small baking dish, such as a bread pan. Drizzle with oil and lay thyme sprigs around it. Cover with foil. Roast until very soft, 30 to 45 minutes. Uncover and let cool.

  • About 15 minutes before the garlic is done, cook potatoes in a pot of boiling water until tender, 8 to 12 minutes. Drain well.

  • Return the potatoes to the pot. Squeeze the garlic cloves out of their skins into the potatoes. Strain the oil through a fine sieve over the potatoes, pressing on the solids (discard the thyme). Add sour cream, milk, salt and pepper; mash to desired consistency.


Make Ahead Tip: Cover and refrigerate the roasted garlic (Step 2) in an airtight container for up to 3 days.

Nutrition Facts

139 calories; protein 2.5g 5% DV; carbohydrates 16.4g 5% DV; exchange other carbs 1; dietary fiber 2.3g 9% DV; sugars 1.7g; fat 7.3g 11% DV; saturated fat 1.8g 9% DV; cholesterol 5.3mg 2% DV; vitamin a iu 76.4IU 2% DV; vitamin c 9.3mg 16% DV; folate 18.4mcg 5% DV; calcium 41.7mg 4% DV; iron 0.5mg 3% DV; magnesium 22.4mg 8% DV; potassium 415.8mg 12% DV; sodium 147.4mg 6% DV; thiamin 0.1mg 8% DV.