Reviewed: Apr. 29, 2007

Tasty recipe. I did add more milk because we prefer creamier potatoes than I was getting. Maybe I used larger potatoes than the person who submitted this recipe. I also use a ricer rather than an electric mixer. I feel a ricer gives you much fluffier potatoes. I heated the milk and butter and added the roasted garlic to that mixture. After I riced the potatoes, I added the milk mixture and stirred. I made them about 2 hours before dinner and put them in a crock pot to stay warm. Worked great!!!

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MARY DOMAZ

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Reviewed: Apr. 26, 2007

This was really good, I love garlic and potatoes, let me say as a garlic lover that 6 to 7 cloves is plenty. I used all ingredients and I really did'nt measure anything, just ajusted to the amount of potatoes I had. When all was mixed I tasted and they needed something, I had parsley flakes and oregano so I opted for the oregano, the potatoes really came alive and burst with flavor. Just a pinch so as not to overpower. REALLY GOOD!!!. I think next time to save on time, I will use the roasted garlic butter with herbs by (Land of Lakes) just to see if it is close to this end result. Oh well, I served with grilled ribeyes and fried cabbage, Thanks for this great recipe.

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griller3

Cooking Level: Expert

Living In: Greensboro, North Carolina, USA

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Reviewed: Apr. 19, 2007

The best mashed potatoes I have ever had!

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christinascookin

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Reviewed: Apr. 14, 2007

I served this with Prime Rib at Easter. My guests really enjoyed these kicked up potatoes. I added a little dried oregano and chopped parsley for more color though.

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Mollycurls77

Cooking Level: Expert

Home Town: Bridgewater, Nova Scotia, Canada

Living In: Moncton, New Brunswick, Canada

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Reviewed: Apr. 11, 2007

Superb, delish, and so easy to make!! Love the garlic flavor and the added parmesan. I did mix in a little bit of dill in at the end.

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Kauai17

Cooking Level: Intermediate

Home Town: Victoria, Texas, USA

Living In: Round Rock, Texas, USA

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Reviewed: Apr. 8, 2007

OH MY GOSH! These are awesome, the only change I made was I used whipping cream instead of milk. They were a great side dish to the prime rib I made for Easter.

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teachmemcrae

Cooking Level: Expert

Home Town: Orange, California, USA

Living In: San Diego, California, USA

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Reviewed: Mar. 27, 2007

These were wonderful! I used about 1/2 cup of Parm cheese and skim milk (all I had on hand). I would recommend longer on the roasting of the garlic and allow enough time to let it cool before trying to squeeze it out.

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KRUTHRUFF

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Reviewed: Mar. 21, 2007

I make potatoes just like this and I notice people saying that the garlic would not mash up as well as they would like. It is very beneficial to use a garlic press that way you don't have the sticky outside and it will run through the potatoes better than whole cloves.

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teresef

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Reviewed: Mar. 16, 2007

very good!

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Isa Kiehnle

Cooking Level: Intermediate

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Reviewed: Mar. 14, 2007

Delish! My boyfriend said they were the best mashed potatoes he has ever had!

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ClareAndromeda

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Reviewed: Mar. 11, 2007

Wonderful recipe! Although I only roasted the garlic for about 25 minutes. Perfect side dish to corned beef. Will definitely make again!!

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Al

Cooking Level: Expert

Living In: Whitmore Lake, Michigan, USA

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Reviewed: Mar. 5, 2007

Followed recipe with minor change. Drizzled garlic buds (6) with olive oil and broiled them for 10 min or so. Flavor was GREAT!!

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Ron

Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

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Reviewed: Feb. 21, 2007

This was tasty but not my favorite.

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reiscakes

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2007

Great recipe!!! I used 1/2 white, 1/2 red potatoes and left the skin on some to add texture. The roasted garlic and parmesean added such a great, unique flavor. I'll definitely make this again!

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hkdasilva

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Reviewed: Feb. 12, 2007

I really like this recipie. I used one big yam with the russets, gave it a nice color. I used evaporated milk instead of regular. Made it creamier.

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lisa marie

Cooking Level: Intermediate

Home Town: Langley, British Columbia, Canada

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Reviewed: Feb. 1, 2007

Easy to prepare and a hit with the kids and hubby!

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mom24

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Reviewed: Jan. 31, 2007

Excellent! I made this awhile back and love the roasted garlic flavor. I've never been a fan of garlic mashed potatoes due to the overpowering garlic, but this is just right. My only complaint? There are no leftovers!

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spannfam

Cooking Level: Intermediate

Home Town: Carpinteria, California, USA

Living In: Natchitoches, Louisiana, USA

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Reviewed: Jan. 22, 2007

These are very good. Made these to go along with the Awesome Slow-Cooker Pot Roast. Kids loved them. Thanks for the post!

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Nurse Ellen

Cooking Level: Intermediate

Home Town: Tustin, California, USA

Living In: Agoura Hills, California, USA

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Reviewed: Jan. 21, 2007

I just made this recipe for my husband and I tonight to acommpany our main chicken dish. I doubled the garlic as several others had recommended and also reduced the amount of milk just slightly; I used fatfree milk which was fine. While the overall taste was good -not amazing, I would probably suggest tripling the amount of garlic. It just didn't have enough garlic flavor which surprised me. We also love garlic. I would make it again but with more garlic!

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