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Garlic Mashed Red Potatoes Recipe
Garlic Mashed Red Potatoes Recipe photo by Taste of Home

Garlic Mashed Red Potatoes Recipe

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5 40
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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

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

Nutritional Facts

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

Reviews for Garlic Mashed Red Potatoes

AVERAGE RATING
   (50)
RATING DISTRIBUTION
5 Star
 (42)
4 Star
 (6)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 17, 2015

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

MY REVIEW
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
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
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."

MY REVIEW
Reviewed Nov. 9, 2014

"Fantastic! I love the use of red potatoes and parmesan in this recipe. I added a gentle splash of garlic."

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