Mashed Potatoes with Garlic Recipe

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Mashed Potatoes with Garlic Recipe

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5 2 2
Publisher Photo
If you'd like a new twist on mashed potatoes, try this recipe from Jennifer Adams of Plymouth, Massachusetts. She adds garlic to the potatoes and then places a cruet of olive oil on the table for guests to drizzle on the potatoes.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.

Ingredients

  • 2 pounds potatoes, peeled and cut into chunks
  • 8 garlic cloves, peeled
  • 1 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1/4 cup olive oil, warmed

Directions

Place the potatoes and garlic in a large saucepan; cover with water. Cover and bring to a boil. Cook until tender, about 20 minutes. Drain, reserving 3/4 cup cooking liquid.
In a large bowl, mash the potatoes and garlic. Beat in the salt, pepper and enough reserved cooking liquid to achieve a creamy consistency. Drizzle with oil. Yield: 6-8 servings.
Originally published as Garlic Mashed Potatoes in Country Woman March/April 2006, p40

Nutritional Facts

2/3 cup: 130 calories, 7g fat (1g saturated fat), 0 cholesterol, 298mg sodium, 16g carbohydrate (1g sugars, 1g fiber), 2g protein.

  • 2 pounds potatoes, peeled and cut into chunks
  • 8 garlic cloves, peeled
  • 1 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1/4 cup olive oil, warmed
  1. Place the potatoes and garlic in a large saucepan; cover with water. Cover and bring to a boil. Cook until tender, about 20 minutes. Drain, reserving 3/4 cup cooking liquid.
  2. In a large bowl, mash the potatoes and garlic. Beat in the salt, pepper and enough reserved cooking liquid to achieve a creamy consistency. Drizzle with oil. Yield: 6-8 servings.
Originally published as Garlic Mashed Potatoes in Country Woman March/April 2006, p40

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Reviews forMashed Potatoes with Garlic

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HeidiWahlstrom User ID: 5205857 156706
Reviewed Oct. 24, 2010

"Better than a Columbia Gorge restaurant we ate at yesterday:)"

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lurky27 User ID: 1251896 135644
Reviewed May. 29, 2009

"We love these potatoes because they taste great, plus they are low in fat - made without milk or butter!"

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