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Roast garlic mashed potatoes

Serves: 6 people
Prep time:



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


  1. Preheat oven to 180°C
  2. Cut off about 1/2cm 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 ¼ 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.