Reviewed: Dec. 25, 2008

These were fantastic. I did brown the garlic before adding it becuase I like "roasted garlic" flavor. But otherwise did exactly as prescribed and it was wonderful! So creamy and rich. And I usually dont like mashed potatos finding that they need about a stick of butter per cup of mash to make them flavorful. But these rock. Big hit tonight.

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Adh0621

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

Living In: Oak Hill, Virginia, USA

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Reviewed: Dec. 17, 2008

I enjoyed these a lot, and I had never heard to boil the garlic with the potatoes. That really made a difference! The recipe was really good, and I've been asked to make it again, but I think I'll still try some more recipes first...

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LAdeLancey

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Reviewed: Dec. 8, 2008

Very good side dish and easy to make. Disappeared in a flash!

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sandy weltman

Cooking Level: Expert

Home Town: Coshocton, Ohio, USA

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Reviewed: Dec. 3, 2008

Awesome! Did have to add a little more milk than called for, but these were great. Definitely going in my recipe box!!

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EverSoInnocent

Cooking Level: Expert

Home Town: Gulfport, Mississippi, USA

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Reviewed: Dec. 1, 2008

This was good, but for the work, the instant Idahoan baby reds are just as tasty.

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CeeFee

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Reviewed: Nov. 30, 2008

These potatoes were great...whole family loved them

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ZJSmommy3

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Reviewed: Nov. 29, 2008

The first time I made garlic mashed potatoes, I used a recipe from this site that involved roasting the garlic. It was a lot of work (chopping garlic, roasting in oven, be careful not to burn it, etc) compared to this recipe, and didn't taste as good to boot. I make these potatoes for a large group for steak night and every one devours them. There's no need to finely chop the garlic, and you can leave the skins on, making the prep for this so quick. I do add more garlic (probably double) and I also use more butter to taste. Sometimes I also a little garlic powder for even more garlic taste. Salt & pepper to taste. Try subbing some of the milk for cream, and don't forget to heat the milk and butter in the sauce pan before adding the potatoes to mash.

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CRANKERCHICK

Cooking Level: Intermediate

Home Town: Laurel, Maryland, USA

Living In: Ellicott City, Maryland, USA

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Reviewed: Nov. 27, 2008

These were really good. We cubed the potatoes, with skin on, and cooked them in milk to make them extra creamy. We will for sure be doing this again.

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Manda

Cooking Level: Expert

Home Town: Orange, California, USA

Living In: Fullerton, California, USA

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Reviewed: Nov. 27, 2008

Yum! These were great! I only wish I would have added some minced garlic during the mashing process as well to make it extra garlicky. Even my brother's super picky girlfriend ate them and loved it. Try these!

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Raelee's recipes

Cooking Level: Expert

Home Town: Farmington, Minnesota, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Nov. 26, 2008

These mashed potatoes are delicious. They have the right amount of liquid and the natural sweetness of the potato makes this dish phenomenal!

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SupaGirl88

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Reviewed: Nov. 19, 2008

Follow the recipe and you will have perfect mashed potatoes with or without the parmesan cheese.

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Cathy's Kitchen

Cooking Level: Expert

Home Town: Marilla, New York, USA

Living In: Acworth, Georgia, USA

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Reviewed: Nov. 17, 2008

i peeled all of the potatoes a little , mainly cutting off any spots. the peel added some texture and color, which i liked. i had to add a little more milk so they wouldn't be so thick and next time i'd add a little more butter.

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prissyhippie

Cooking Level: Intermediate

Living In: South Hill, Virginia, USA

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Reviewed: Nov. 12, 2008

This is a winning recipe. I always have trouble making potatoes, but with this it was so easy and good that I can't believe that I actually made this myself.

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Sam

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Reviewed: Nov. 2, 2008

I left the skins on the potatoes and used the minced garlic from a jar (all I had on hand) other than that I followed the recipe exactly and it turned out very good. Will make again!

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Jackie

Cooking Level: Intermediate

Home Town: Smyrna, Tennessee, USA

Living In: Beechgrove, Tennessee, USA

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Reviewed: Oct. 27, 2008

I added a little extra salt and butter. I throw them right into my kitchen made stand mixer and stir them to perfection. They go fabulously with "Pork Tenderloin with Creamy Herb Sauce" also on allrecipes.com.

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DeusaCozinheira

Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA

Living In: Los Angeles, California, USA

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Reviewed: Oct. 27, 2008

Awesome low-fat mashed potatoes... who knew?! I made it exact, and they were wonderful. I added salt as necessary (but my husband thought they were perfect as is).

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Krissta

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Reviewed: Oct. 19, 2008

This recipe was awesome! I made needed adjustments like adding garlic powder and minced garlic since I didn't have the fresh stuff and it did turn out a little dry, but I loved it and so did my fiance so I give this one five stars!! I made this as a side dish to some grilled, marinated chicken breast.

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