Instant Garlic Mashed Potatoes
photo by Karen=^..^=
- Ready In:
- Boil water in a medium saucepan.
- Meanwhile, mix potato flakes and garlic salt.
- Add boiling water to potato flakes.
- Stir in milk and margarine.
- (NOTES: Adjust measurements except for garlic salt according to box directions. I like to use Idaho Spuds brand.).
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Very easy recipe that everyone loved. I doubled the recipe and used your measurements even though my package of Idahoan Instant Mashed Potatoes had different measurements. Came out perfect! The only thing I changed was to use garlic powder and regular salt (2:1 ratio) instead of garlic salt, as I don't keep that on hand. I sprinkled some dried chives on top before serving, plus a little extra butter. Thanks!
Followed this exactly except halved this every easily. The only small change in my case, I used 1/2 teaspoon garlic powder, mixed with 1/4 teaspoon of kosher salt. Also had butter, but let's be clear here. This is good, so good in fact, I had to add a splurge of butter and fresh turkey gravy to the top along with some fresh chives. The taste was absolutely terrific, and oh so easy! Thank you so much Ransomed! Made for *Everyday is a Holiday* Fall 2008.
I rarely ever use instant mashed potatoes (or "potato flakes", to avoid unwanted additives), so a simple recipe to get the ratios right is key. This one worked great! TIP: stick to 1 1/2 Tsp; we love garlic and I went with 2 Tsp...it was almost overwhelming. Lol. VEGAN: My family is lactose-intolerant, used #CashewMilk & #EarthBalance butter - dandy! GARNISH: chopped parsley, looks nice and sets off the garlic flavor well.
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<img src="http://s220.photobucket.com/albums/dd64/RansomedbyFire/th_us2.jpg"> I'm a Christian and am very happily married. I love to cook and aspire to do it well. I've only been cooking for a few years now, but there are already quite a few people whom I have surpassed. Interestingly enough, I tell people it's not necessarily that I'm a good cook per se, just that I know how to pick the right recipes. This is why I stick around here. :) I am a recent college graduate, a finance major. I'm not quite sure exactly where this path will take me, but hopefully, if I'm good enough at it (and if the economy permits), maybe to an early retirement. :D <b>My Rating System</b> 5 stars: WOW! You don't have to have a recipe for the best thing I've ever tasted to get a 5 as long as there is something about it that honestly impresses me. 4 stars: I give four stars to recipes that are really good but have one thing or two that I would change. 3 stars: I give 3 stars to recipes that I feel are "average" or about the same quality as the everyday stuff my mom or I would make before I started looking for the best recipes on Zaar. 2 stars: I will probably never give a 2 star rating. If I feel your recipe was a 2-star, it is below average but not bad enough for me to tell you so. Thus, I might just never rate it. 1 star: Means the recipe had something significantly wrong with it that I believe others should be warned of. NOTE: Sometimes I will give extra stars on top of how I think the food tasted if I believe the lack of quality was due in part to a blunder of mine.