- 8 medium red potatoes, quartered
- 3 garlic cloves, peeled
- 2 tablespoons butter
- 1/2 cup fat-free milk, warmed
- 1/2 teaspoon salt
- 1/4 cup grated Parmesan cheese
- Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are very tender.
- Drain well. Add the butter, milk and salt; mash. Stir in cheese. Yield: 6 servings.
Reviews for Garlic Mashed Red Potatoes
Sort By :
"Nice, easy recipe, but I did not get much of a garlic or Parmesan. In fact, next time I would cut the Parmesan all together. I peeled half of the potatoes, left half with their red skins."
"I didn't taste the garlic or parmesan in these potatoes, but it was still good."
"Didn't have Parmesan cheese, so I substituted it with hummus. My dad hates hummus. He usually hogs all of the food, so I thought that the addition would deter him, although I didn't tell him. It didn't. I still got the satisfaction of making him consume something that he so hated. 5 stars."
"Saut?ed the garlic in butter first. Then added milk. After it cools I add parm cheese& garlic butter mixture. I'm combining a recipe I'm recalling by memory w.this. Can put in a buttered oven safe pan & bake next day to heat&brown."
"My daughter and I made these for Thanksgiving dinner. Everyone loved them. We doubled the recipe because we were serving a crowd and wanted leftovers. We added more than double garlic to the water when boiling the potatoes, then removed some before we mashed them - didn't want the garlic flavor to overpower. They tasted great, had an appealing look, and went well with gravy."