Garlic Mashed Potatoes Secret Recipe
Red potatoes mashed with butter, Romano cheese, garlic, salt and oregano. A new twist on a familiar favorite!
These garlic mashed potatoes are rich and very tasty!
Russet potatoes are blended with roasted garlic, butter and milk.
These red-skinned mashed potatoes are just the creamiest. They are always a hit with company. Just a warning: they are addictive!
I'm the author of this recipe, and I just wanted a add a couple of notes. Do NOT use margarine with the recipe, they will come out dry. Make sure you drain the potatoes very well, drop the butter in first, give it a couple of mashes and add the rest of the ingredients. This will help with the consistency. Do NOT overmash or they will get sticky. There should be a few small chunks of potato in the mix when you are done. I know a lot of people do not like raw garlic (I do!), as other reviewers have noted, you may like it better with roasted garlic. Do not add the garlic to the boiling potato water, or you'll end up with almost no garlic flavor at the end. When scaling the recipe, use the "scale recipe" feature on the recipe page to reduce the chance of any math errors. IF you decide to reduce the butter and add milk... the milk MUST be added after you mash in the butter, or the butter will not bind properly with the starch in the potatoes and you'll end up with a weird consistency.
I also cut the recipe down to 10 servings...which was more than enough to feed a platoon of hungry firemen. Once again...the guys loved it & there was very little left over. Mashed potatoes are a staple in our meals...so this recipe made for a nice twist on a well-known otherwise ordinary dish.
A pot full of heaven! This recipe is incredibly easy & tasty, and hard to mess up. A wonderful surprise from very little effort! My house smelled like an italian restaurant (thanks to the roasted garlic) and this dish was restaurant quality! I scaled down to 2.5# red potatoes, scrubed and cubed. Boiled ~ 20mins. 1 cup italian cheese (all I had!), 1 stick butter, salt & pepper, and 4 cloves of roasted garlic (thanks to other reviewers -- smashed garlic to remove skins. salt & pepper. drizzle olive oil. wrapped up in foil. baked for 30 minutes. minced into potatoes). Although next time I think I'll use less garlic (hubby is not a garlic fan at all). I don't think you need to measure the ingredients at all, toss in some cheese, butter, s&p, and garlic to your liking. ALSO.. these are not meant to be creamy and smooth like regular mashed potatoes. Chunky is better. Don't add milk! You're going in the wrong direction from the intended recipe. I promise it's wonderful the way it's written! Enjoy!
I love creamy mashed potatoes and garlic, so I figured this recipe would be fantastic. Unfortunately, there was too much butter, garlic and cheese, and it tasted like Alfredo sauce - all the potato flavour was gone! It end up being something you could pour over pasta, with no potatoes in there whatsoever! So, I won't try it again. The only thing I did differently was that I sauteed the garlic.
I make garlic mashed potatoes often. Adding cheese to the recipe is a great idea, & I will try it, but use Parmesan Reggiano, for a more delicate taste. I always boil the garlic with the potatoes, & have never found a lack of taste. The potatoes should compliment an entree not overpower it. Raw garlic is fine when mellowed with oil & vinegar for a salad dressing.