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. Source: EatingWell Magazine, November/December 2011

Carolyn Malcoun


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; 7.3 g total fat; 1.8 g saturated fat; 5 mg cholesterol; 147 mg sodium. 416 mg potassium; 16.4 g carbohydrates; 2.3 g fiber; 2 g sugar; 2.5 g protein; 76 IU vitamin a iu; 9 mg vitamin c; 18 mcg folate; 42 mg calcium; 1 mg iron; 22 mg magnesium;