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Garlic Mashed Red Potatoes

SUBMITTED BY: Valerie Mitchell

"These creamy garlic mashed potatoes are so good, you can serve them plain--no butter or gravy is needed. Now, this is the only way we prepare mashed potatoes."
PREP TIME  5 Min
COOK TIME  25 Min
READY IN  30 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 8 medium red potatoes, quartered
  • 3 cloves garlic, peeled
  • 2 tablespoons butter or stick margarine
  • 1/2 cup fat-free milk, warmed
  • 1/2 teaspoon salt
  • 1/4 cup grated Parmesan cheese

DIRECTIONS

  1. Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the potatoes are very tender. Drain well. Add the butter, milk and salt; mash. Stir in Parmesan cheese.

Nutritional Analysis: One serving (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.

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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 8, 2007 by BOBOBEARZOE
Didn't really say one way or the other in the recipe whether to peel the potatoes or not. My husband didn't think they would be very good with the skins, so did peel before I cooked. Didn't have whole garlic cloves, so put in 1 1/2 tsps. (the equivalant of the garlic called for) of minced garlic from a jar. Otherwise did exactly as the recipe called for. It's true, you can eat these potatoes with no xtra butter, gravy, etc. Wonderful tasting recipe, the only way I'll make our mashed potatoes from now on! Thanks so much for the great recipe!

5 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 29, 2007 by SSX
To die for mashed potatoes!!!! We refuse to eat any other kind of mashed potatoes again!!! These are the very best! I used evaporated milk for a creamier consistency and didn't mash my potatoes all the way since I like the texture that way! Added other flaked herbs such as oregano, thyme, parsley, etc. and everyone fought over the last of this! I've made it 4 times already within 2 weeks!

5 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 29, 2006 by ANNIELEACH
These were the best mashed potatoes that ever came from my kitchen! I tasted these and WOW! I thought they came straight from a restaurant! So very good!

4 users found this review helpful


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