This is my personal secret recipe for garlic mashed potatoes that I adapted from an Italian eatery. I normally halve this recipe, which calls for 100 servings (one 5-pound package of potatoes). You will not find better potatoes anywhere else, I promise.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 100 |
| Yield: | 100 servings |
Ingredients
- 50 pounds unpeeled red potatoes, quartered
- 8 pounds butter, room temperature
- 3 pounds Romano cheese, grated
- 3 cups chopped garlic
- ½ cup salt
- ½ cup dried oregano
Instructions
- 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.
Nutrition Facts
| Calories | 498 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 92 mg |
| Dietary Fiber | 4 g |
| Protein | 9 g |
| Saturated Fat | 21 g |
| Sodium | 849 mg |
| Sugars | 2 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
I melt butter in small cook pot and put whole peeled cloves in the butter and let simmer gently til cloves are soft. Mash garlic into the butter, and add with grated cheese ( or milk). I find cheese masks the flavour of garlic. And I don’t want that at all!❤️ ❤️
Wow so amazing!!! Used roasted garlic instead of raw. recipe is so yummy! A++++++
I baked the garlic as recommended in a previous suggestion. They were amazing. Everyone in the family loved them, and that itself is miraculous alone. A new family favorite.
I love this recipe, but haven’t made it in a while and was dismayed to find I CANNOT adjust it down. Page just doesn’t respond. Had to calculate it out myself. Hope it comes out right!
Excellent recipe! I added sour cream & it was so delicious!
Need to add a little less cheese otherwise it was fantastic, the whole family had 2nds
This recipe was a total hit for Thanksgiving. I usually don’t like to rate recipes that I change but I omitted the oregano and added bacon. Everyone had second helpings and this morning I lightly fried up potato patties with eggs. I will definitely make these again
This is so delicious, the best mashed potatoes I’ve tasted! Appreciate the ability to scale down this recipe. It’s a keeper.
I reduced the recipe to 10 servings( 5lbs of potatoes…3 sticks of butter…) Alike many others Knowing my families taste preferences I did not add just over 1/4 cup of raw chopped garlic. I threw it into my boiling potatoes. I still had plenty of garlic flavor. I was worried about the lack of milk but there is so much butter in these that it wasn’t needed. The oregano worked well with the potatoes. These are definitely special occasion potatoes though. I wouldn’t make them for my weekly go to mashed taters.
Amazing!! I set the recipe for 6 servings and I almost followed the recipe as is, but substituted a whole bulb of roasted garlic for the fresh garlic. I’ve had trouble in the past having homemade garlic mashed taste like high-end restaurant grade and this recipe delivered.
delicious!
I make these all the time now, they’re super yummy!!
Yummy to my tummy! My adaptation was adding parsley and chives with truffle oil to bring it to the next level.
Absolutely delicious! This will now be my only mashed potato recipe. I made them for Christmas dinner and we all savored every mouth full.
OMG….. EVERYONE LOVED THIS! It will be my go to recipe for any mashed potatoes recipe I need. YUM
Delicious! I scaled down to 6 servings and made 3 reductions per my personal taste: 1) 1-1/2 t salt to 1 t; 2) 1/2 lb butter to 1/4 lb; 3) 2 T + 2-3/4 t garlic to 2 T
Fantastic! For a handy reference:
I scaled the recipe to 10 using the future on this site. Followed everything to the T! Not a single issue.
It is the best mashed potato that I have ever had. That are full of flavor and my family can’t keep there hands out of them.I love this mashed potato.
I was disappointed with this recipe. I’m not sure if it was the oregeno or the cheese, but something was overpowering. The 3 others at dinner said it was mediocre as well.
Eh, I had parm cheese on hand, so that’s what I used. Overall I wasn’t wild about the texture or flavor. It was too much butter and I have another recipe we prefer.