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Garlic Mashed Red Potatoes Recipe
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Garlic Mashed Red Potatoes Recipe

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5 46 56
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These creamy garlic mashed potatoes are so good, you can serve them plain—no butter or gravy is needed. This is the only way we prepare mashed potatoes. —Valerie Mitchell, Olathe, Kansas
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 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

Nutritional Facts

190 calories: 1 cup, 5g fat (3g saturated fat), 14mg cholesterol, 275mg sodium, 36g carbohydrate (0g sugars, 4g fiber), 8g protein Diabetic Exchanges: 2 starch, 0 fat.

Directions

  1. 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.
  2. Drain well. Add the butter, milk and salt; mash. Stir in cheese. Yield: 6 servings.
Originally published as Garlic Mashed Red Potatoes in Light & Tasty February/March 2001, p27


Reviews for Garlic Mashed Red Potatoes

AVERAGE RATING
(56)
RATING DISTRIBUTION
5 Star
 (46)
4 Star
 (8)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
judontmesswithme
Reviewed Mar. 20, 2016

"This is my favorite mashed potato recipe, and I use it a lot for potluck when I know people are going to want mashed potatoes. I made this for Thanksgiving a few years ago, and they were gone before my mom's. I also use them for shepherd's pie. Excellent mashed potatoes."

MY REVIEW
lauramarielawson
Reviewed Jan. 16, 2016

"Very good! I used minced garlic and cooked it over the stove with the butter and added them after the potatoes were done."

MY REVIEW
Teritown
Reviewed Nov. 10, 2015

"Instead of putting garlic with the boiling potatoes, roast the garlic then combine with softened butter. No Parmesian please."

MY REVIEW
CookinLovin
Reviewed Nov. 8, 2015

"Boiling the garlic cloves with the potatoes doesn't give these potatoes much of a garlic flavor. Instead, I chop them then saute them in some butter while the potatoes are cooking, until they are very soft, then mash them with the cooked potatoes and other ingredients. I also use 1/4 cup half & half and 1/4 cup skim milk. Makes them even creamier."

MY REVIEW
Cook_aholic
Reviewed Oct. 15, 2015

"This is the only way I do it too. Much less mess than our moms ever had. I don't peel and I leave out parmesan to lower sodium content but we love them."

MY REVIEW
wintermom9597@yahoo.com
Reviewed May. 17, 2015

"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."

MY REVIEW
pajamaangel
Reviewed Jan. 17, 2015

"I didn't taste the garlic or parmesan in these potatoes, but it was still good."

MY REVIEW
LinaNguyen95
Reviewed Jan. 16, 2015

"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."

MY REVIEW
BigdogsRule
Reviewed Dec. 23, 2014

"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 REVIEW
MurphyNJ
Reviewed Nov. 28, 2014

"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."

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