Reviewed: May 7, 2009

Will definitely make again. I also threw in some basil.

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Reviewed: May 4, 2009

perfect. i would leave the skins on when mashing - gives that hint of red potato color and adds a hint of flavor. my new mash template!

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Nik_domesticgoddess

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

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Reviewed: Apr. 26, 2009

After reading many of the ratings on this recipe, I expected a knock-your-socks off dish. My family just thought they were o.k. They were simple enough to prepare and boiling the garlic with the potatoes definitely made garlic mashed potatoes easier. I used 6 cloves of garlic and this was a perfect garlic taste to my family. However, just adding the amount of butter and milk called for these were dry. I had to add about 5-6 more Tbsp. of butter and about a 1/2 cup more of milk. I also added more parmesan cheese. With that said, this recipe as is gets 3 stars but it could be 5 stars with a little help. I definitely think there are better garlic/mashed red potato recipes.

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homeschooler3

Cooking Level: Intermediate

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Reviewed: Apr. 25, 2009

Based on the reviews, I expected to be wowed, so I was a little let down. They were very good mashed potatoes, just nothing super special. If I make these again, I will add more seasoning including more garlic. This recipe is pretty fool proof though, so if you need a good basic mashed potato recipe, you can't go wrong with this. I left the skins on and I think it helped. Thanks for the recipe.

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SwissMiss

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Reviewed: Apr. 20, 2009

These are the best garlic mashed potatoes I have ever had. I left the skins on and they were awesome that way. I used a couple extra tablespoons of butter for added creaminess. The second time I made these I had to use half and half for the milk since it was all I had on hand, and that made these even better!

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Monica

Cooking Level: Intermediate

Home Town: Richfield, Minnesota, USA

Living In: Duluth, Minnesota, USA

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Reviewed: Apr. 13, 2009

Even my husband who does not like red potatoes could not get enough of these potatoes!!! These are the best garlic mashed potatoes that I have had! Thanks for the recipe! Its a keeper.

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Riahs

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Reviewed: Apr. 13, 2009

these were pretty yummy - whats not to like about mashed potatoes? however, they weren't exactly what i was expecting. next time i would add MUCH more garlic and maybe omit the cheese

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JKL

Cooking Level: Intermediate

Home Town: Fairfield, Ohio, USA

Living In: Middletown, Ohio, USA

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Reviewed: Apr. 13, 2009

I made these on Easter and everyone loved them! There was nothing left!

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AshleyJ

Cooking Level: Intermediate

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Reviewed: Apr. 7, 2009

This is the only way I'll make mashed potatoes for now on! What a great flavor. I used russet potatoes because thats what I had and I pealed them. Wonderful!

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PamMar

Cooking Level: Intermediate

Home Town: Pompano Beach, Florida, USA

Living In: Wellington, Florida, USA

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Reviewed: Apr. 6, 2009

these garlic potatoes were out of this world... i would HIGHLY recommend these... my wife usually HATES red potatoes (for some reason?) and she fell for this recipe... THANKS!!!

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volsfan92184

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Reviewed: Apr. 6, 2009

It wasn't as garlicky as I was hoping. I think next time I will mince part of it and leave a clove or two intact while boiling. I also added extra cheese and next time I will add more salt as the flavors were very mild in this. Otherwise, very good.

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Savarrah

Cooking Level: Intermediate

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Reviewed: Apr. 4, 2009

I made these for company and everyone seemed to enjoy them. I used six small red potatoes and two Russet potatoes with skins...the mashed potatoes turned out well. I added a little extra butter and garlic salt.

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Apr. 1, 2009

This was really good with a couple of tweaks. I used half-and-half instead of milk, and used just a splash extra for a smoother consistancy, I also put in a bit of garlic salt. Without it the potatoes were a little bland. Other then that I followed directions. It's a simple recipe and turned out nice with just those minor tweaks. I'll use again, as I have had a hard time finding a mashed potato recipe I like.

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tinagail

Cooking Level: Intermediate

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Reviewed: Mar. 30, 2009

I peeled the potatoes. This dish was mildly flavoured with the garlic not overpowering delicious !

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shona

Cooking Level: Intermediate

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Reviewed: Mar. 30, 2009

Potatos were great! I used 6 cloves of garlic instead of 3 because we love garlic. I also used a half a cup of fresh grated parmesan cheese - it gave them an nice cheesy consistency. My husband proclaimed them "kinda good" and had two helpings- he is not a fan of mashed potatos. I will definately make them again!

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Koconutz

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Reviewed: Mar. 22, 2009

I am not a big mashed potato fan but these are amazing. I loved them!

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djknow

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Reviewed: Mar. 20, 2009

My husband and I love this recipe. I've made it twice, and we like it best with the skins left on (tastes great, looks better, and also adds nutrition) and double the amount of salt called for. I don't keep cloves of garlic on hand, so I used 3/8 t. of garlic powder. I also chopped the potatoes much smaller than quarters so that they'd cook more quickly. I think I could eat the entire bowl of these. Yum!

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jensig

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Reviewed: Mar. 18, 2009

Yummy! Were a hot with my 10 yr old 'mashed potato lover' daughter.

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Mommyjamie

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Reviewed: Mar. 17, 2009

Excellent and easy! I used a mixer, but mostly just used the beaters to mash the potatoes...we prefer a more substantial texture. Be sure to warm the milk; it's essential for fluffy potatoes.

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