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Corny Garlic Mashed Potatoes

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“From Taste of Home Magazine. This dish is a nice change from regular ole mashed taters.”
1hr 30mins

Ingredients Nutrition


  1. Remove papery outer skin from garlic (do not peel or separate cloves).
  2. Brush with oil.
  3. Wrap in heavy-duty foil.
  4. Bake at 425° for 30-35 minutes or until softened.
  5. Cool for 10-15 minutes.
  6. Cut top off garlic head, leaving the root end intact.
  7. Squeeze softened garlic into a large bowl; set aside.
  8. Place potatoes in a large saucepan and cover with water.
  9. Bring to a boil.
  10. Reduce heat; cover and cook for 15-20 minutes or until tender.
  11. Drain and add to garlic.
  12. Add the butter, sour cream, milk and parsley; mash.
  13. Add the onions, corn, salt and pepper; mix well.
  14. Spoon into a greased 11-in. x 7-in. x 2-in. baking dish.
  15. Sprinkle with the cheese.
  16. Bake, uncovered, at 350° for 25 minutes or until heated through.
  17. **Total cook time does not include letting the garlic cool for 10-15 minutes.

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