Roasted Garlic Mashed Potatoes

Serves: 6
Preparation Time: 10
Cooking Time: 75


  • 1 whole garlic bulb
  • 875ml (3 1/2 cups) Campbell's Real Stock - Chicken
  • 5 large potatoes (about 7 1/2 cups), cut into 2.5cm pieces
  • 2 tbsp chopped chives (optional)


  1. Preheat oven to 180°C.

  2. Cut off about 1/2 cm off the top of garlic bulb. Drizzle with about 2 tbsp stock. Wrap in aluminum foil and bake for 1 hour or until softened.

  3. Place stock and potatoes into a saucepan. Bring to a boil, cover and cook over medium heat for 10 minutes or until tender. Drain, reserving stock.

  4. Mash potatoes with 1 1/4 cups reserved stock, 2 or 3 cloves roasted garlic* and chives, if desired. Add additional broth, if needed, until mash is desired consistency.

  5. TIP: *Leftover roasted garlic is perfect for garlic toast or add to soups, casseroles and gravy.


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