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Awesome! Loved the method of boiling the taters and garlic- much easier and less messy than roasting the garlic and you still get the wonderful garlic flavor. Thanks Joann!
My mashed potatoes were always bland and I hated serving them. Now I never have to worry about taste or consistency anymore. These are fabulous!!!! The only thing I can think that would make them better would be cheese!!!!
I have cooked my potatoes this way for years. I up the garlic to about 6 cloves.... and just use enough butter, sour cream and milk to get a smooth consistency. My family goes "ga ga" over these mashed potatoes.
I can't believe I've never rated this. This has been my go to recipe for the past year or so. I made it again last night, and it was gobbled up very quickly :) Thank you.
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.
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!
I made these today to go along with a pork loin I roasted. OMG it was so good. It reminded me a lot of mashed potatoes with Ranch Dressing in them. They would be great with some bacon, chives and cheese. Mmm-mmm.
I am going to try this the next time I make mashed potatoes!
another great mashed potatoe recipe :) Thank You