Reviewed: Dec. 1, 2007

I gave this a 5 star rating not because of my preference but because of my family's preference. I loved the use of roasted garlic! I usually sautee my garlic before making garlic mashed potatoes, but this will be a new tradition. However, I didn't care for the cheese, I thought it made the potatoes sticky-gooey rather than the traditional mashed texture. Won't use next time. Everyone else loved them though - none were left!

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California Cookin'

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Nov. 23, 2007

Big hit! Everyone loved them, very tasty!

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hilbean88

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Reviewed: Nov. 23, 2007

I made these for me and my friend for thanksgiving dinner last night with a few alternations. 1. I didnt have a whole garlic, just minced garlic in a jar. I put the equivalent amount (believe 1/2 tsp per clove) into a pan and drizzled extra virgin olive oil over, and let it cook until slightly golden. 2. I used red potatoes, I peeled 2/3's of the potatoes, and left the other 1/3 with skin on. 3. While potatoes were boiling, I cooked the milk, butter, a 1/4 tsp garlic powder (love garlic) and the golden minced garlic in a small sauce pan. Just let it warm up, and compensated an extra tbsp of milk for the milk that evaporated. When the potatoes were cooked and drained, poured milk mixture over potatoes and mashed. Had to use a mixer to fluff them up a bit. Looked great with the red potato peel!

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amie1084

Cooking Level: Intermediate

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Reviewed: Nov. 13, 2007

YUMMMMMMMMM!I leave the skins on because I like them that way.

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BEBE548

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Reviewed: Nov. 5, 2007

My boyfriend told me these were the best he's ever had. I roasted the galic before adding. Delicious. Next time I will try using not as much butter.

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KRZAPE

Cooking Level: Intermediate

Home Town: Lubbock, Texas, USA

Living In: Arlington, Texas, USA

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Reviewed: Oct. 29, 2007

Perfect mashed potatoes. From a person that never cared for mashed potatoes, i loved these and could eat them very often. My family loved them. Thank-you!

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stacey

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2007

Very good, thanks.

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motherteresa

Home Town: Huntsville, Alabama, USA

Living In: Portland, Oregon, USA

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Reviewed: Oct. 19, 2007

Very good. I added alot more garlic and parmesan cheese because my husband and I like to "load" up our potatoes. Thanks for sharing this recipe.

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Mrs. George

Cooking Level: Beginning

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Reviewed: Oct. 18, 2007

This recipe is so simple and so delicious. I can't get over how easy it is. Use leftover mashed potatoes the next day as stuffing in thin sliced chicken breast roll ups.

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KOMILLA

Cooking Level: Intermediate

Home Town: New York, New York, USA

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Reviewed: Oct. 12, 2007

These are delicious! I roasted the garlic, double the amount suggested, for 35 minutes and it was just right. I will definitely try these with Yukon golds, as well as red-skinned potatoes. I think any potato would work great. Also, I doubled the amount of Parmesan, and after mashing everything together, I stirred in some shredded mozzarella, put it in a greased baking dish, sprinkled with bread crumbs, and baked for about 20 minutes at 350. I also added a sprinkling of fresh chopped parsley for some color. We were very sorry when they were all gone!

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We Love the Kitchen

Cooking Level: Intermediate

Living In: Middleton, Wisconsin, USA

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Reviewed: Oct. 7, 2007

ok, very, very dry, had to add a lot more butter.

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Loki Made Me Do It!

Cooking Level: Beginning

Home Town: Bedford, Texas, USA

Living In: Eugene, Oregon, USA

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Reviewed: Sep. 11, 2007

Great recipe, I also made a few small changes. I used heavy cream and heated it up, it does make a difference. I used about 10 cloves of garlic and roasted for about 30 min. After I mashed the potatoes, I then mashed the garlic and added that along with the rest except for the parm. cheese. I transfered the potatoes to a oven proof dish and then sprinkled the parm cheese over the potatoes and baked for 15 min. It was Scrumptious!!!

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Eyzrblue

Cooking Level: Expert

Home Town: Lindenhurst, Illinois, USA

Living In: Haddon Township, New Jersey, USA

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Reviewed: Aug. 28, 2007

The roasted garlic made this dish a hit! Served exactly as made, except a little less milk (we like ours thicker). Great recipe!!

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cheezhead93

Cooking Level: Intermediate

Living In: Montgomery, Illinois, USA

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Reviewed: Aug. 5, 2007

The first time I made mashed potatoes that taste good. The parmesan cheese make a huge difference!

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helifino

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Reviewed: Aug. 5, 2007

This is a very good recipe. I added a few more potatoes since I was expecting some hungry boys over and 8 cloves of garlic. I put the garlic in the oven for 45 min. They were starting to carmelize! I like this recipe because it's not loaded with butter which we are trying to cut down on Skim milk was used along with 2 T of butter. Outstanding recipe! Thanks!

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mariamou

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Reviewed: Jul. 24, 2007

These potatoes were excellent! It seams that the time to roast the garlic was a little too long. Other than that, we followed the recipe and it was a great result!

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CHRISTYH

Home Town: Baton Rouge, Louisiana, USA

Living In: Sarasota, Florida, USA

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Reviewed: Jun. 15, 2007

Mmm, these were soooo good! I doubled the amount of garlic, because we love it and I used freshly grated Parmesan cheese. They ended up a bit dry, so I added some extra milk until they were creamy. Perfect for when you don't want to make gravy...it doesn't need it. Will definitely make this again!

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Emily

Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA

Living In: New Bloomfield, Missouri, USA

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Reviewed: Jun. 14, 2007

I hate when people review recipes and they change everything about the recipe...but I'm going to do a bit of that now (not on purpose). I forgot to roast the garlic ahead of time so I just put it through my garlic press. I also didn't have any parmesan to use, so I threw in a cup of sour cream. Wow! The potatoes were amazing and all of our guests when back for 2nds, 3rds and stuck their fingers in the pan. Thanks!

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LWELKNER

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

Living In: Dubai, Dubai, United Arab Emirates

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Reviewed: May 21, 2007

I've made this exactly from the original recipe and it was very bland and I needed much more butter and milk than the recipe suggested so I gave it 3 stars.. but this time I took other's suggestions, I took a whole head of garlic, cut off the top, put it in foil and drizzled it w/ olive oil, closed the foil tightly and baked it in the oven at 375 degrees for 35 mins. When my potatoes where done I mashed them w/ the amount of milk and butter I normally would use and I added all the soft garlic and mashed w/ my beaters. The garlic was very soft and just squeezed right out of the head. This time I didn't use the cheese and it came out fine so I'll probably keep that out also. This came out AWSOME! Everyone LOVED these potatoes! Definatly worth 5 stars if you don't get hung up on the amount of ingredients the recipe calls for!

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