Recipe by HERB-OX® Bouillon
"Make your mashed potatoes more memorable by mashing them with fresh roasted garlic and cream cheese. A delightful twist on the traditional."
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1 1/4 pounds
red skinned potatoes, washed and quartered
2 1/2 cups
HERB-OX® Chicken Flavored Bouillon
chopped fresh parsley
Flawless. cooked this for thanksgiving and it flew off of the table. i had to make more for the thanksgiving leftover weekend.
This recipe had to be doctored up way too much. I do not mind having to add something a little extra but this honestly did not taste that good w/out that extra something. I added some onion salt, galic powder garlic salt, and a little butter. Also, a previous reviewer had suggested using Yokon Gold potatoes. Although I had stuck with the red potato I would heed her advice!
These are wonderful. The only thing that I did differently was instead of adding the cooking water, I added milk. I just like the consistencey and taste much better that way. Thank you...these were delicious.
I made so many mistakes when making these, and they still turned out! 1. I didn't realize I was almost out of taters, so I had to use what was left: 1 small russet, 2 small Yukon Golds and 2 mediums Reds. 2. I forgot to roast the garlic, so I just boiled it with the potatoes. 3. I forgot to add the boulion, but sprinkled some powdered stuff on after cooking. 4. Forgot to soften cream cheese, so I had to use some of the spreadable stuff from the fridge but there were probably only 2 tabelspoons left. With all my mistakes, this could have been a big disaster, but they were still yummy! Can't wait to try them again the right way!
Sad that this is listed under "low carb:side dishes" because potatoes are not low carb. I was thinking there would be a secret replacement ingredient that would replace the potatoes to make it seem potato-ish but be low carb. Nope. So, as fabulous as this sounds, it won't be going on my table.
This was a good recipe. I made a few changes though. I used powdered garlic, milk instead of the boiled water, salt instead of chicken flavored bouillon and more cream cheese than the recipe called for. I will use this recipe again. Just prefer the traditional method. Oh, I also left the skins on the potatoes.
These are awesome!
really good, I do add some butter, I had tried garlic mashed and the raw garlic was to over whelming much better as this recipe roasted the garlic. Thanks
* Percent Daily Values are based on a 2,000 calorie diet.
Red-Skinned Garlic Mashed Potatoes
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 32
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