Caution: Caveman Cooking

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Garlic Mashed Taters

Posted by Caveman Cooking on November 25, 2010

C3TV - Watch This RecipeGarlic Mashed Taters
One thing that most Thanksgiving gobblers agree on: mashed potatoes are a must! So, I thought I’d share our simple, yet yummy mashed potato recipe. Sure, it’s last minute. But, this is one dish that can be quickly whipped together.


6 Medium Potatoes (Russet, Red, or Yukon Gold)
6 Large Cloves Garlic
1/4 Cup Milk
1/4 Cup Sour Cream
2 Tablespoons Cream Cheese, softened well
1 Tablespoons Butter, softened well
3 Tablespoons Green Onion Chives
1 Teaspoon Pink, Kosher or Sea Salt
1 Teaspoon Olive Oil
Salt & Pepper to taste


Thinly slice garlic lengthwise. Set aside.
Sliced Garlic

Finely Chop green onion chives. Set aside.
Chopped Green Onion Chives

Scrub potatoes well. Chop into even, generous chunks.
HINT: This dish tastes great whether you utilize Russet Brown, Red Rose, or Yukon Gold taters. No matter which you use, LEAVE THE SKIN ON! They are both healthier and tastier that way. Though, if you do go with the brownies, I suggest peeling 2 or 3 of the potatoes due to the heavier skin these spuds tend to have.
Scrubed and Chopped Potatoes

Fill a large pot halfway with water. Add half the sliced garlic and the teaspoon of salt. Bring the water to a boil.
Pot Of Water With Salt & Garlic

Take the other half of the sliced garlic and place into tin foil. Drizzle with the olive oil and create a foil tent. Roast garlic in 350° toaster or conventional oven for 15-20 minutes, until tender.
Roasted Garlic

While water is heating up (before it gets to a boil so as to reduce the chance of scalding yourself), and all the salt has dissolved, carefully add the potatoes. Allow to reach a boil and continue to cook until potato chunks are easily penetrated by a fork.
Adding Potatoes To Water

When fully cooked, strain potatoes well in colander, being sure to reserve the boiled garlic slices, as well. Immediately place strained taters into large bowl. Add butter, milk, sour cream, cream cheese, chives, and roasted “gah-lick” to bowl. Salt and pepper to taste.
All Ingredients In Bowl

Use a potato masher for it’s intended employ until the desired consistency of the taters are reached … some like ’em chunky while others like ’em creamy. You can also add more sour cream and/or milk at this point, if needed.
Mashing Potatoes

Serve as a side to a multitude of different dishes. Of course, they are perfect for Thanksgiving dinner. Though, they are served here with Korean Pork Chops (Daeji Galbi) and Sauteed Asian Veggies.
Garlic Mashed Taters

The entire Caveclan wishes you a safe and savory Thanksgiving!

Prep Time = 20 minutes
Cook Time = 20 minutes
Serves 6

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

9 Responses to “Garlic Mashed Taters”


    Have a fabulous Thanksgiving!

  2. These look delicious, and a fancier version of my Twice-Baked Mashed Potatoes! Happy Turkey Day. 🙂

  3. Megan said

    Hey there! I love the idea of roasting the garlic pre-mashing… AWESOME! You are one smart cook! I usually saute and then add into the mashed taters. Super idea!

    Happy left-over eating!


    • Thank you, Megan! That is very kind of you to say!! Sauteing is definitely another good way to go.
      Just munched down another full meal for dinner. And that’s after a Turkey sandwich for lunch … and a slice of Pumpkin Pie for breakfast! 😆

  4. Green Girl said

    I like your idea of roasting garlic and adding it to the mashed potatoes.
    Thanks for sharing, hope you’ll have a wonderful weekend

  5. Chris said

    I am without question a “skin on” kind of guy when it comes to mashed potatoes. I hate “smooth” mashed potatoes, I like a coarse mash with all kinds of goodness in them, exactly like the ones you made here. Hope you and your family had a great Thanksgiving.

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