Supreme Garlic Mashed Potatoes

From: Jenniegal

On Nov 21, 2009

These spuds were terrific! I used garlic salt instead of regular. After mixing it all up I put it in a 3 quart casserole dish and refrigerated it until I needed it a few hours later. Baked at 350 for 30 minutes.

From: Meeko

On Jul 16, 2009

One word describes these potatoes. YUMMY! I had never thought of adding raw garlic to boiling potatoes before. I just used smart balance and fat free sour cream, no milk, as I forgot. My mashed potatoes will never be lonely and boring again! Thanks JoAnn for a "GREAT" recipe!

From: Peter Pan

On Apr 20, 2002

I made this to accompany Virginia Chandler's Salisbury steak with mushroom and onion gravy. Extremly tasty. I boiled cubed potatoes in low sodium chicken broth, just enough broth such that all potatoes are submerged in liquid. I left out the butter. As I mashed the cooked potatoes, I added parsley flake, the heat really unleash the aroma. I added sour cream as directed but like diamonds4heather, I omitted the milk. This is a must try.

From: Lennie

On Feb 11, 2002

Excellent! I confess I make garlic mashed often, but I have never before used that much butter, nor have I ever added sour cream. These potatoes turned out rich and creamy and were absolutely delicious. Very easy to make; no different than regular mashed except for peeling a few garlic cloves. I don't know if I will always use that much butter unless it's a "company dinner", but I will now regularly use sour cream!