Reviewed: Oct. 4, 2008

The best I've ever had. Leave the skin in to add color and double the garlic.

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Reviewed: Oct. 4, 2008

Oh my! These were heavenly. I was out of butter, so I substituted olive oil. I also used half & half because that's what I had on hand. These were perfect. My boyfriend raved about them. Thank you so much, these rock!

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Luv2Cook

Cooking Level: Intermediate

Living In: Frisco, Texas, USA

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Reviewed: Oct. 3, 2008

AWESOME!!!!!!! I added extra butter, milk, and parmesan to mine..... DELICIOUS!!!!

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Lesley

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Reviewed: Sep. 30, 2008

Wonderful! I never thought of putting the garlic in when the potatoes boil! I will definately use this recipe from now on! Hubby loved it

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cook-aka-mama

Cooking Level: Intermediate

Home Town: Tyler, Texas, USA

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Reviewed: Sep. 28, 2008

By far the best mashed potatoes that I've ever had in my life. The garlic doesn't overpower- so don't worry about putting the whole bulb of garlic in. These are yummy and super easy to make!

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mrsbenoit

Cooking Level: Intermediate

Living In: Beacon Falls, Connecticut, USA

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Reviewed: Sep. 27, 2008

Very good! I tried it the first time following the recipe exactly and it seemed a little bland. So the second time I added rosemary and basil to the water, along with a little extra garlic, used 1/3 cup of cheese and a whole teaspoonful of salt and black pepper... What a difference! Best I've ever made!!!

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Lauren

Cooking Level: Intermediate

Home Town: Lake In The Hills, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 25, 2008

I left the skins on half the potatoes. I also used minced garlic from a jar in the fridge. So. Good.

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TAMAREE

Cooking Level: Intermediate

Home Town: Orem, Utah, USA

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Reviewed: Sep. 22, 2008

I make this a few times a month, we love it!

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anniecate

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

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Reviewed: Sep. 21, 2008

These potatoes were good/very good, probably 3.5 stars but I will give them the benefit of the doubt with 4. Next time, I'd use either more garlic cloves or chop them up a bit, as the final product seemed to be lacking in enough garlic flavor. Also, 1/4 cup of the Parmesan cheese can easily be doubled if you're into that sort of thing (cheesy potatoes - i am). I'll make these again and just use more garlic.

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ozmafan

Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Sep. 12, 2008

These were delicious. I've been making similar garlic mashed potatoes for years, but had always used peeled yukon golds. Leaving the skin on and using red potatoes is less work, and every bit as delicious. Also, similar to what many restaurants, like Claim Jumper, serve. I use a little more garlic than the recipe calls for (about 8 cloves) and a tablespoon or so of chicken bouillon granules for a little added flavor.

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wildmorel

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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Reviewed: Sep. 3, 2008

Excellent! I followed the recipe exactly. My entire family devoured these and all raved. I will be making these a lot!

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sweetaddiction

Cooking Level: Expert

Living In: Shreveport, Louisiana, USA

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Reviewed: Sep. 3, 2008

This was fantastic. We are greedy cheese lovers so we added a cup of shredded colby cheese left over from INCREADIBLY CHEESY TURKEY MEATLOAF(from this site). ohhh yeah and more salt. The two went great together.

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cookswithkids

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Aug. 24, 2008

These made a nice side. I didn't think they where overly creamy or garlicy.

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tizzylizz

Cooking Level: Expert

Home Town: Milford, Michigan, USA

Living In: Apex, North Carolina, USA

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Reviewed: Aug. 21, 2008

All I had was instant potatoes, so I used those instead of the red potatoes. Otherwise I followed the recipe. I thought it was ok (it would have tasted better with "real" potatoes... oh well), but my husband loved them. He's never liked any "doctored" mashed potatoes I've made before. Therefore, I give this recipe 5 stars! I'll definitely make this again!

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Nicole

Cooking Level: Beginning

Home Town: Biloxi, Mississippi, USA

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Reviewed: Aug. 20, 2008

I didn't put any garlic in the water but I did sprinkle the potatoes with garlic powder as a seasoning later. I also sprinkled in cheddar cheese instead. I cut the potatoes into quarters then boiled - so they only had to cook for about 10 minutes. These came out perfect and were definitely a crowd pleaser! Very simple too!

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lintacious

Cooking Level: Intermediate

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Reviewed: Aug. 20, 2008

I served these this evening with country fried steak & brussel sprouts. Not quite enough garlic to notice it (& I added extra) nor did I really taste the Parmesan. I did substitute sour cream for the milk, simply because I had some that needed used up. Overall - a decent recipe, the texture was wonderful, thanks.

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SandyJn

Cooking Level: Intermediate

Living In: South Fork, Pennsylvania, USA

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Reviewed: Aug. 18, 2008

Pretty good I must say! Everyone enjoyed them.

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mkubitski

Cooking Level: Intermediate

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Reviewed: Aug. 18, 2008

Oh my goodness! These were fantastic! I love the ease of boiling the garlic with the potatoes. I did increase the amount of garlic since we love it so much, and it still wasn't overpowering! Definitely the best mashed potatoes I've ever had...even reheated!

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EBenhase

Cooking Level: Intermediate

Home Town: New Richmond, Ohio, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Aug. 12, 2008

So tasty! I didn't have whole garlic, so I just used minced instead and added garlic powder to them as I was mashing them. The Parmesan was a nice touch.

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