2013 – Gluten Free Living
Garlic Mashed Potatoes is one of my favorite potato recipes. It has a wonderful garlicky taste without being overwhelming and, all things considered, it’s quite easy to whip up too. You can make this recipe up earlier in the day and then heat it in the oven with other foods.
This recipe calls for a modest amount of salt, pepper, and garlic, although I have to admit to liking more of each. This is not a particularly low calorie recipe, but if you’re entertaining it’s a great side dish to serve with just about any kind of meat.
The first time I tasted these potatoes was back in the early 2000s when I worked at Dallas Baptist University trying to get my kids through college. We were having a rather large shindig that day and everyone in our department (and even a few other departments) was providing food for a lunch for quite a few of the staff.
I think it was a special going-away celebration for someone or something like that, but my memory is a little fuzzy on the details. One of my colleages, Jennifer Craig, made this recipe and I just adored it. I tracked her down and got this recipe and a few others from Jennifer when we worked together in the College of Adult Education.
I have made Garlic Mashed Potatoes several times since and can’t get enough of it. I could sit down and eat the whole bowl of this great recipe. It’s so tasty and the savory flavors are so satisfying. This recipe is a lot easier than many garlic mashed potato recipes because you don’t have to roast the garlic beforehand. You just used minced garlic from a jar. Jennifer was the one who got me on to the ease of using garlic this way. The taste is not overwhelming like fresh garlic would be. But it is amazing nonetheless.
If you’re looking for an excellent side dish recipe for company or family gatherings, consider choosing Garlic Mashed Potatoes as an option. You won’t be disappointed and neither will your children! While I would suggest starting with 1/2 teaspoon each of salt and pepper and 2 tsp. minced garlic from a jar, I recommend increasing these amounts to 1 teaspoon each of salt and pepper and a heaping tablespoonful of minced garlic from a jar for full flavor–but this is a preference issue and you are the best judge of what your family likes. While this recipe is not low in calories it is gluten free.
I originally made this recipe in March of 2013. My pictures didn’t adequately reflect what these potatoes look or taste like, so I updated the pictures when I made up a batch of these potatoes a couple of weeks ago. These are still some of the easiest and most delicious potatoes you will ever eat! Enjoy.
Garlic Mashed Potatoes are SO easy to make–and wonderful on the taste buds.
I prefer mine with lots of pepper, salt, and garlic.
Garlic Mashed Potatoes is a great side dish to serve for company.
Here’s a forkful of Garlic Mashed Potatoes. Yum.
Here’s what I did.
These are the ingredients I used to make up a batch of this recipe. Jennifer’s original recipe called for Yukon gold potatoes. Over the years I’ve changed that to include red potatoes. Wash and cube red potatoes. Place in a large sauce pot and boil about 10-15 minutes or until soft. Prick potatoes with a fork to test for doneness. Drain.
TIP: save potato water for use in baking homemade breads or to add to vegetable broths.
Add a stick or two of butter. I usually just add one! Add cream cheese.
Mash potatoes, butter, and cream cheese together. I prefer to use a potato masher to cream the potatoes because it allows for a little of the texture to remain. An electric mixer will remove all the lumps and smoothen out the texture but it will also destroy the peels which we like for effect as well.
Add salt. I used a scant teaspoon but really could have used 1 1/2 teaspoons of kosher salt. Add pepper. I used about a half teaspoon and could have bumped this up a little more for increased flavor. I used a heaping tablespoonful of minced garlic from a jar but this recipe can easily handle another half tablespoonful–especially if you like garlic.
Add half-and-half. I didn’t use the full amount of half and half because the mixture didn’t need it. Perhaps if I’d used more potatoes then I would have used the full amount. Use your judgment. You don’t want soupy potatoes. Use enough half and half to make the potatoes creamy but no more.
Stir half-and-half into potato mixture to combine. Serve.
I can’t tell you how delicious these potatoes are. Wow!
These elegant potatoes can be served at any function. They’re great as a side dish for holidays or company.
I served Garlic Mashed Potatoes with Cheesy Meatloaf. Both were wonderful!
Here’s the recipe.
GARLIC MASHED POTATOES
(Recipe from Jennifer Craig, Dallas Baptist University)
- 1 5-lb. bag red or Yukon Gold potatoes
- 1-2 sticks butter
- 8-oz. cream cheese
- 1 pt. half-and-half (I didn’t need this much)
- salt & pepper to taste
- 1or 2 tsp. minced garlic (from a jar)
- Cut potatoes into cubes (leave the skins on if desired).
- Boil potatoes for 10-12 minutes or until soft.
- Drain potatoes, then add butter and stir occasionally until it has melted.
- Add cream cheese.
- Add half-and-half to desired consistency.
- Add salt, pepper and garlic to taste.
- Put in a serving dish and serve.
We’ve served these delicious potatoes many times. They are very hearty and satisfying.
Consider whipping up some of these potatoes the next time you serve baked chicken, pork chops, or fish.
This close up shows the texture of these amazing potatoes. Try a bite!
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