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8 servings, about 1/2 cup each
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Add contrast to the potatoes by serving them with a crisp mixed green salad or vegetable, and cooked lean fish, meat or poultry.
When making mashed potatoes, use baking or red potatoes for best results.
Recipe can be prepared ahead of time. Cool, then place in resealable plastic bag. Press excess air from bag, then seal bag and refrigerate up to 24 hours. When ready to serve, transfer potatoes to microwaveable container. Microwave until heated through.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
So sad to see so many bad reviews. Someone wasn't sure about keeping the garlic after the potatoes were done cooking, I use cheese cloth to drain the water thus keeping the garlic with the potatoes. This could be why so many say that they do not have enough garlic flavor, the garlic went out with the water??? As far as how long it takes to cook the potatoes, cut them up a little smaller, mine are done in about 15 minutes, much easier to mash as well. I will agree that they are a lot thicker than ready made, but that is why I make my own, we like them thicker rather than runnier. Otherwise this is just like any other recipe, it is a guide to work with, tweak it to your liking, experiment.
I made these last night and boy did I have to alter them! Too thick and too bland. First off, I had to boil my potatoes for 45 minutes, not 20. Second, if you're going to call these garlic mashed potatoes, I shouldn't have to add garlic after making them. I also had to add salt and pepper. Last, if I hadn't added about 1/2 a cup of milk they would've come out like paste. On a positive note, I liked the idea of adding the cream cheese (I used chive and onion flavor).