Red-Skinned Garlic Mashed Potatoes Recipe -
Red-Skinned Garlic Mashed Potatoes Recipe

Red-Skinned Garlic Mashed Potatoes

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"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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Original recipe makes 6 servings Change Servings


  1. Place potatoes in a large saucepan. Add water and bouillon. Bring mixture to a boil. Reduce heat, cover and cook for 20-25 minutes or until potatoes are tender. Drain; reserving the cooking liquid. Mash potatoes with a potato masher or beat with an electric mixer. Add roasted garlic and cream cheese to potatoes. Gradually beat in enough reserved cooking liquid to make potatoes light and fluffy. Stir in parsley and serve immediately.
Kitchen-Friendly View


  • To Roast Garlic
  • Slice the end of the garlic bulb off. Drizzle with olive oil and wrap in aluminum foil. Roast in a 400 degrees F oven for 45-50 minutes or until garlic is soft.

Reviews More Reviews

Most Helpful Positive Review
Jan 01, 2004

Flawless. cooked this for thanksgiving and it flew off of the table. i had to make more for the thanksgiving leftover weekend.

Most Helpful Critical Review
Jul 24, 2005

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!


116 Ratings

Apr 17, 2004

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.

Nov 06, 2005

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!

Nov 28, 2005

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.

Jun 22, 2004

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.

Feb 18, 2009

These are awesome!

Feb 06, 2005

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


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  • Calories
  • 108 kcal
  • 5%
  • Carbohydrates
  • 16.5 g
  • 5%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 3.5 g
  • 5%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 589 mg
  • 24%

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

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