Try this recipe for garlic mashed potatoes if you’re sick of ordinary mashed potatoes.
| Prep Time: | 25 mins |
| Cook Time: | 25 mins |
| Total Time: | 50 mins |
| Servings: | 10 |
Ingredients
- 5 pounds potatoes, peeled and quartered
- ¼ cup butter
- 6 cloves garlic, minced
- 2 cups low-fat milk
- 1 cup freshly grated Parmesan cheese
- ¼ cup chopped fresh parsley
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
Instructions
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes.
- Meanwhile, melt butter in a small saucepan over medium-low heat. Add garlic and sauté until soft, about 5 minutes.
- Drain potatoes and return to the pot. Add garlic-butter mixture, milk, Parmesan cheese, parsley, salt, and pepper; mash until smooth.
Nutrition Facts
| Calories | 278 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 5 g |
| Protein | 10 g |
| Saturated Fat | 5 g |
| Sodium | 366 mg |
| Sugars | 4 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Any milk will do, and actually, it’s been found that whole milk is much healthier for people. Sometimes I’ll use parsley; sometimes I’ll use chives. Personally, I also like to use granulated garlic; it is just garlic that is dehydrated, and the smaller granules go a lot farther and taste mellower. I start with a tsp. and go from there. It is SO much easier. If I have cream cheese that’s already open, I like to add some into my mashed potatoes. Yum!
What a great recipe. easy to do and a fantastic result. I’m making this recipe again for Thanksgiving.
I think people were having mixed opinions about this. I love garlic and parmesan, so this recipe did not bother me at all. What I really liked about this was the creaminess of it. It kind of tasted like the instant mashed potatoes with a little garlic – not saying that is bad. I added a little rosemary and thyme to make it perfect. Still great without the herbs! I recommend this 🙂
LOVE LOVE doing my potatoes this way! I do mine exactly (almost!) like this recipe……..except….(to make even MORE decadent), instead of milk, I use 1/2&1/2, or heavy cream (a good splash), for the parmesan, I use the grated container kind because I have found when the shredded kind melts, it gets kind of stringy, and it’s cheaper, too! Omit the salt and add 1 or 2 teaspoons of chicken base paste (Better Than Bullion is the best!), and viola! The. Best. Evah. Try it. You’ll never go back to plain mashed potatoes again! You’re welcome.
4 stars. The parmesan flavor was a bit too strong for me. 2nd time I cut to 1/2 C and its 5 stars.
You had us at Garlic. We did as other commentors suggested ( bake a head of garrlic with oil in aluminium foil, use half and half or cream for a creamier dish), plus we added bacon, becuase that is what bacon lovers would do and do. Great tasting and easy.
This Cream Garlic-Parmesan was Great. I did change the garlic step by roasing a garlic bulb with olive oil for 1 hour. and using half and half in stead of 2 cups reduced by 1 cup which turned out extremely tasty. Will definitely prepare again
Delicious potatoes – instead of cooking garlic in butter – take a whole head of garlic and slice of the top to expose – put the head of garlic on sheet of foil and drizzle with a little olive oil, seal foil and set in small oven-proof dish – let cook 40-45 mins while roasting your turkey – take out let cool a little and squeeze the creamy roasted garlic into the potatoes – yum
Delicious if you’re a garlic lover like me (since it’s heavy on the garlic flavor). I might try half and half instead of milk next time to make it even creamier.