This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

Garlic Mashed Potatoes Secret Recipe

This "secret recipe" is so delicious, you just might want to double it. See more

READY IN 1 hr

Garlic Mashed Potatoes Secret Recipe

Read Reviews (1077)

"This is my secret recipe for Garlic Mashed potatoes, reverse engineered from a certain Italian restaurant. This recipe for 100 servings, I usually cut it down to 10 servings (1 5lb bag of potatoes). I guarantee that these are the best potatoes you've ever tasted." — AUSTAD

Ingredients Edit and Save

Watch video tips and tricks

Garlic Mashed Potatoes Secret Recipe

Garlic Red Potatoes

How to Make Mashed Potatoes

The Best Mashed Potatoes

Perfect Mashed Potatoes

Oven-Roasted Potatoes

Three-Cheese Garlic Scalloped Potatoes

Garlic Mashed Potatoes

Roasted Garlic Mashed Potatoes

Battle of the Butter: Salted vs. Unsalted

Garlic: Fresh Vs. Powdered

Types of Salt

Original recipe makes 100 servings Change Servings

50 pounds unpeeled red potatoes, quartered
8 pounds butter, room temperature
3 pounds Romano cheese, grated

3 cups chopped garlic
1/2 cup salt
1/2 cup dried oregano

Check All Add to Shopping List

Directions

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 45 minutes; drain. Stir in butter, cheese, garlic, salt and oregano. Mash with a potato masher or with an electric mixer.

Kitchen-Friendly View

PREP 15 mins
COOK 45 mins
READY IN 1 hr

ADVERTISE WITH US

Reviews More Reviews

Most Helpful Positive Review

Feb 02, 2004

This was unbelievably delicious with roasted garlic. To roast garlic: slice the top portion off a head of garlic and remove excess papery skin. Drizzle olive oil on top and season with salt. Wrap garlic tightly in foil and place in oven preheated at 375F for 35 minutes. I scaled this recipe down to 6 servings using a 3-pound bag of new red potatoes.

—Z

See full review »

Most Helpful Critical Review

Nov 15, 2007

My daughter made these potatoes to see if they were as good as my garlic mashed potatoes--we both agreed it was a big dud. It would be infinitely better if you put the whole garlic cloves in the water with the potatoes as they cook. This infuses the potatoes with lots of garlic flavor, and the cloves mash right into the potatoes. Also, oregano in mashed potatoes is just not good at all. We didn't even finish the 4 servings it was scaled down to!

—SDK999

See full review »

1,581 Ratings

See other versions of this recipe!

Oct 25, 2010

I'm the author of this recipe, and I just wanted a add a couple of notes. Do NOT use margarine with the recipe, they will come out dry. Make sure you drain the potatoes very well, drop the butter in first, give it a couple of mashes and add the rest of the ingredients. This will help with the consistency. Do NOT overmash or they will get sticky. There should be a few small chunks of potato in the mix when you are done. I know a lot of people do not like raw garlic (I do!), as other reviewers have noted, you may like it better with roasted garlic. Do not add the garlic to the boiling potato water, or you'll end up with almost no garlic flavor at the end. When scaling the recipe, use the "scale recipe" feature on the recipe page to reduce the chance of any math errors. IF you decide to reduce the butter and add milk... the milk MUST be added after you mash in the butter, or the butter will not bind properly with the starch in the potatoes and you'll end up with a weird consistency.

—AUSTAD

See full review »

Feb 04, 2004

One more review hardly seems worth it - so many have already praised this dish. But I'm adding my 2 cents anyhow: Very good - VERY garlicky. I, too, scaled it down for 10 people. Red potatoes boil up very nicely and make it easy to use your blender on them once they're done. I very much liked the strong garlic taste - but a few of my guests did not. However, one did ask for the recipe, and that rarely happens. I did not use quite so much butter as the recipe wanted - I used 2 sticks for the 5 lb of potatoes. After all was said and done, it was more like creamed potatoes than mashed. But I liked it a lot. My suggestion on the garlic: next time I make these, I plan on blanching (boiling) the garlic. This, too, will cut down on the rawness of it without killing the flavor. I would suggest putting in the garlic with the boiling potatoes during the last 10 min of boling as this would both flavor the potatoes and tone down the garlic as well.

—SINGLEGUYWHOCOOKS

See full review »

Oct 08, 2006

Yes, I completely changed the recipe, but I wanted to review it anyway to express my appreciation for the concept. I made one serving and just eyeballed the amounts of ingredients to my preference. I used russett potatoes, parmesan, margarine, and milk. I boiled the garlic along with the potatoes, which resulted in a loss of all garlic flavour. Next time I will try oven roasting the garlic, instead. This was an enjoyable recipe and a nice change from the norm. ETA: The pungent carmelized flavour of oven roasted garlic was fantastic! I peeled the cloves of garlic and placed them in the centre of a doubled piece of aluminum foil. I drizzled extra virgin olive oil over the garlic and closed the foil, leaving a small vent for steam to escape at the top. I placed this onto a pie plate and then into the oven to roast alongside my meatloaf at 375F for approximately 45 minutes.

—maplebook

See full review »

Feb 02, 2004

Absolutely unbelievable! So easy to make and turned out perfect. Instead of chopped garlic, I simply roasted a bulb of garlic in the oven, mashed it and added it right in. That way the garlic was more mellow and not overpowering. I was a bit nervous that the recipe didn't call for milk, but DON'T WORRY... the butter will make up for it! I added a bit too much (16oz - 4 sticks) and they still came out PERFECT! I used fresh grated romano cheese that I bought at the store in a little tub in the cheese section. Even those who don't like skin-on potatoes raved about them! Virtually foolproof and exquisite!

—CIRCEKITTY

See full review »

Feb 04, 2004

I have a similiar recipe, however I boil the garlic with the potatoes and just mash them together, which leaves lots of garlic taste without biting into raw garlic.

—MOGAN813

See full review »

Oct 09, 2005

A unique and exciting flavor. The preparation was easy and didn't take long at all. I made it for my friends and they were all trying to figure out what the extra kick was, it was the Oregano. It goes nicely in these potatoes. I made a couple of minor changes: I added a 1/4 cup of sliced garlic cloves when there was 5 minutes left to boil, this helps soften them up. If you are scaling this recipe down to 10 servings I recommend boiling for only 35-40 minutes. Enjoy... (It's very good!)

—RogueOnion8

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Red Garlic Mashed Potatoes

Slow Cooker Garlic Mashed Potatoes

Becel(R) Garlic and Parsley Mashed Potatoes

Garlic Red Potatoes

Garlic Mashed Potatoes In The Slow Cooker

Suzy's Mashed Red Potatoes

Slow Cooker Mashed Potatoes

Garlic Potatoes Gratin

Holiday ONLY Mashed Potatoes

Oven Roasted Red Potatoes

ADVERTISE WITH US

Nutrition

Calories
498 kcal
25%

Carbohydrates
43.2 g
14%

Cholesterol
92 mg
31%

Fat
33.4 g
51%

Fiber
3.9 g
16%

Protein
8.8 g
18%

Sodium
940 mg
38%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Garlic Mashed Potatoes Secret Recipe

Serving Size: 1/100 of a recipe
Servings Per Recipe: 100
Amount Per Serving
Calories: 498
Calories from Fat: 301

% Daily Value *
Total Fat 33.4g 51 %
Saturated Fat 21.1g 105 %
Cholesterol 92mg 31 %
Sodium 940mg 38 %
Potassium 817mg 23 %
Total Carbohydrates 43.2g 14 %
Dietary Fiber 3.9g 16 %
Protein 8.8g 18 %
Sugars 2.2g
Vitamin A 20 %
Vitamin C 47 %
Calcium 22 %
Iron 10 %
Thiamin 23 %
Niacin 39 %
Vitamin B6 42 %
Magnesium 19 %
Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.