Recipe by Robyn Webb
"Roasting a head of garlic is easy and brings out that good garlicky flavor. Preparation time is 15 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 medium head
low fat, low sodium chicken broth
potatoes, peeled and cubed
warm skim milk
dried rosemary, crushed
salt and pepper to taste
This recipe makes the end product too hard to accomplish. Just peel the garlic and boil it with the potatoes. When the potatoes are done, drain them and place in mixing bowl. Add butter, milk, sour cream and whatever fresh herbs you have on hand ( rosemary, thyme, basil, oregano, parsley, etc.) whip to desired consistancy.
I would make this recipe again, but I think I would omit the thyme. Just too much for my taste. The roasted garlic gave it a very good flavor. Thanks for the recipe!
this was a good recipe...although not perfect. I would also cut down on the herbs, maybe to just the rosemary. Also i tried a rosemary garlic version of this where i roasted the garlic. I also boiled the potatoes with half the liquid consisting of water and half chicken broth and added garlic. Well ive tried many versions...you can always play with mashed potatoes. By far the best gravy i have ever had consisted of 2 cups of my chicken broth i boiled the potatoes in and the rest turkey stock and added chopped portobello mushrooms...it was to die for. I wouldnt use olive oil in mashed potatoes, use butter. You dont want that oily consistency.
Okay, so I don't know how to make mashed potatoes, I admit it. But, I followed the recipe exactly, and what I got was potato soup! It's clear that the recipe should say: add liquid ingredients GRADUALLY, until potatoes are fluffy. If I'd done that, I bet it would have come out correctly. BEWARE!
Although good, I think the amount of milk added to the potatoes makes the dish too watery. Less is best!
I liked these potatoes, but I made a few changes in them after reading some of the reviews. I did cut down on the herbs a bit and reduced some of the liquid so that they wouldn't be as runny. The result was good. They tasted very similar to what I would buy from a store brand boxed potatoes. I will definately make again.
We loved these. I skipped the first part because I buy the bulk minced garlic at Sam's. I do like chicken broth in my potatoes so I used way less milk & some chicken broth. I usually always use butter but the olive oil was a very nice change. I am feeding a large family so I used way more potatoes. Everyone really loved them!
I liked these mashed potatoes quite a bit -- however, if I make them again, I probably will cut down a bit on the herbs.
* Percent Daily Values are based on a 2,000 calorie diet.
Herbed Garlic Mashed Potatoes
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 43
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Learn how to make red-potato mashers with garlic-flavored spreadable cheese.
This "secret recipe" is so delicious, you just might want to double it.
The sweet flavor of roasted garlic makes these mashed potatoes to savor.