Garlic Mashed Potatoes

"I was always wanting the Garlic mashed potatoes I ate in restaurants to have more garlic. My mom has always used evaporated milk and everyone really loves her mashed potatoes. I decided to use her technique and seriously increase the garlic content to come up with the flavor that I thought a Garlic Mashed Potato dish should have. Simmering the garlic with the potatoes smooths out the harsh garlic taste while perfuming the potatoes with an abundance of garlic. I also wanted the dish to be very easy to size upwards for company. You can do this very easily for every two additional potatoes you use. By the way... My husband told me I had errors in my recipe. To make it absolutely correct preface each of the steps with Make Husband..."
photo by *Parsley* photo by *Parsley*
photo by *Parsley*
photo by Junebug photo by Junebug
Ready In:




  • Peel potatoes and cut into 1/2 inch thick slices.
  • Peel garlic into individual cloves.
  • Simmer potato slices and garlic cloves in a sauce pan with enough water to barely cover.
  • Once the potatoes are tender, drain the water from the pan, reserving 1/2 cup of water.
  • Mash the potatoes with the evaporated milk and butter.
  • Depending upon the size of the potatoes you may need more liquid.
  • You can use some of the reserved potato water, or more butter, or regular milk.
  • I usually use regular milk.
  • Season to taste with salt and butter.

Questions & Replies

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  1. HeatherFeather
    Delicious! I have to admit that I was a little skeptical when I first read a whole head of garlic was called for in this recipe. Well - I thought it tasted amazing and I will be making my mashed potatoes this way from now on. (Note:You must have humongous potatoes where you live as I had to use quite a lot more potatoes than 2 to get roughly 2 pounds - I would recommend going by weight on this as "two large" where I am wouldn't have been anywhere near enough.) Thanks for an easy and delicious recipe!
  2. Sueie
    Nice and garlicky and I have always been a fan of using evaporated milk. I used fresh ground black pepper. Family enjoyed this.
  3. CooksSoGood
    Not enough potatoes for 4 people and way too much garlic for 2 large potatoes. I wouldn't make them again following this recipe. Sorry!
  4. *Parsley*
    I've always loved garlic mashed potatoes. These are great; really garlicky but not too extreme. Thanx for sharing your recipe! It's simple and delicious.
  5. Love Button and Jel
    We love Mashed Potatoes, but we have not had luck finding a great recipe to make Mashed Potatoes at home, until now. This Recipe was great! We will make them a little thicker next time. perfect amount of garlic. Thank you. LB&B


<img src="" border="0" alt="Photobucket"> I live on the edge of the Dallas / Fort Worth metroplex. The town I am in has less than 6,000 residents yet I am only a 20 minute drive from Whole Foods and Central Market. We also have an abundance of Indo-European and Oriental stores. All the great places to explore for all the unusual foods you see on cooking shows. Central Market even has "famous" chefs giving cooking classes. I plan to take the Sushi making classes Spring 2003. The only thing we need to make this area perfect is for Katz Deli from Houston to open a place right around the corner from me, their chopped liver is to die for. On the same corner a great Mystery book store like the Murder by the Book they have in Houston. Then if the local restaurants would learn how to cook better I would be in Seventh Heaven. Gee, am I opinionated or what! I collect cook books, love to read, and I am planning on teaching myself how to sew in 2003.
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