2013 – Gluten Free Living

Garlic Mashed Potatoes is one of my favorite potato recipes. It has a wonderful garlicky taste without being overwhelming. 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.

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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. I worked at Dallas Baptist University trying to get my kids through college (without any loans or debt or them having to look for how to make 5000 fast for their next semesters bills). We were having a rather large shindig that day. Everyone in our department (and even a few other departments) provided food for lunch for quite a few of the staff around campus.

I think it was a special going-away celebration for someone or something like that. My memory is a little fuzzy on the details. One of my colleagues, 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. It is also even better with roasted minced garlic.

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. This recipe 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. I updated the pictures when I made up a batch of these potatoes a couple of weeks ago (May 2014). These are still some of the easiest and most delicious potatoes you will ever eat! I served the potatoes with Cheesy Meatloaf, Dinner Rolls and Corn. Everything was so mouthwatering. Enjoy.

I remade this recipe again in January 2020 for our college group on Sunday nights. Our host family made Grilled Lemon Pepper Chicken. I also brought along a Texas Sheet Cake. The kids raved over everything. 🙂

Garlic Mashed Potatoes is such an easy recipe to make. It’s also wonderful to the taste buds.

I prefer mine with lots of pepper, salt, and garlic. We served it with Grilled Lemon Pepper Chicken, Roasted Cabbage and Texas Sheet Cake!

Garlic Mashed Potatoes is a great side dish to serve for company. I served it with Cheesy Meatloaf, Corn and dinner rolls the second time I made it.

Here’s what I did.

I used these ingredients. You can also substitute roasted minced garlic which is really good with 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 (or slice) the 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.

Drain potatoes. Transfer to a large bowl.

Mash down potatoes with a potato masher.

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 half-and-half. Stir thoroughly to combine.

Add salt, pepper and minced garlic from a jar. Roasted minced garlic also works well.

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 we served the potatoes with Grilled Lemon Pepper Chicken and Roasted Cabbage.

Here’s the recipe.

GARLIC MASHED POTATOES

(Recipe from Jennifer Craig, Dallas Baptist University, Dallas, TX)

Garlic Mashed Potatoes

Teresa Ambra

Garlic Mashed Potatoes are mouthwatering and irresistible. These spectacular mashed potatoes use cream cheese, butter, half-and-half and minced roasted garlic to provide flavor. This terrific side dish is perfect for company or holiday dinners like Thanksgiving, Christmas or Easter. Garlic Mashed Potatoes is gluten free.

No ratings yet

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Veggie Side Dish

Cuisine American

Servings 10

Calories 369 kcal

Equipment

• 1 Dutch oven or large sauce pan
• 1 potato masher
• measuring cups
• measuring spoons
• 1 vegetable peeler if using Yukon gold potatoes
• 1 sharp knife to cut potatoes
• 1 colander

Ingredients

  

1x2x3x

• 5 lb. bag new red potatoes or Yukon Gold potatoes
• 1/2 cup unsalted butter (The original recipe calls for 1 cup)
• 8 oz. pkg. cream cheese softened
• 1 1/3 cups half-and-half (The original recipe called for 1 pint)
• 1 1/2 to 2 tsp. sea salt or to taste
• 1 tsp. ground black pepper or to taste
• 1 heaping tablespoon minced garlic (from a jar) (see note below)
• 1 tsp. fresh chopped parsley for garnish

Instructions

 

• Cut potatoes into cubes (leave the skins on if desired).
• Boil potatoes for 10-12 minutes or until soft.
• Drain potatoes in colander; return potatoes to Dutch oven and mash well with a potato masher.
• Add butter and stir into the potatoes until butter has melted.
• Add cream cheese and continue stirring into the potatoes.
• Add half-and-half to desired consistency (I use about 1/2 to 1 1/3 cups depending on the potatoes).
• Add salt, pepper and garlic to taste.
• Mix potatoes until all the ingredients are incorporated.
• Put in a serving dish and garnish with fresh chopped parsley to serve.

Notes

NOTE: I have used any kind of potatoes for this recipe.

 

NOTE: I have used as little as 1/2 cup half-and-half or as much as 1 1/3 cups half-and-half depending on how well the potatoes absorbed the liquid. The amounts used will depend on the type of potatoes. Russet potatoes seem to use lesser amounts. Red Potatoes and Yukon Gold potatoes seem to use a LOT more. I've even used more than two cups half-and-half before to get the correct consistency. If your mixture is too thick you can also use the full two sticks (1 full cup) of butter instead of just one stick.

 

NOTE: If you prefer to have roasted garlic, follow these directions: To roast garlic: cut the top off a garlic bulb. Place a few drops of olive oil into the top of the garlic bulb. Roast in a pan at 350° for 30 minutes. Remove from oven. Allow garlic bulb to cool. Remove skins and peels and mince finely. Use in the recipe as directed.

 

^© Can’t Stay Out of the Kitchen

 

Nutrition

Calories: 369kcalCarbohydrates: 38gProtein: 6gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 379mgPotassium: 1061mgFiber: 4gSugar: 3gVitamin A: 800IUVitamin C: 61.9mgCalcium: 90mgIron: 2mg

Keyword casserole, gluten free, potatoes, side dish, vegetable

Tried this recipe?Let us know how it was!

We’ve served these delicious potatoes many times. They are very hearty and satisfying.

These potatoes are marvelous with steak, but they’re also terrific with chicken, pork chops, or fish.

This simple and easy recipe is irresistible. They reheat wonderfully for leftovers, too.

You may also enjoy these delicious recipes!

Potatoes Romanoff

Seasoned Mashed Potatoes

Spinach Artichoke Mashed Potatoes

Garlic Mashed Potatoes

Teresa Ambra

Garlic Mashed Potatoes are mouthwatering and irresistible. These spectacular mashed potatoes use cream cheese, butter, half-and-half and minced roasted garlic to provide flavor. This terrific side dish is perfect for company or holiday dinners like Thanksgiving, Christmas or Easter. Garlic Mashed Potatoes is gluten free.

No ratings yet

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Veggie Side Dish

Cuisine American

Servings 10

Calories 369 kcal

Equipment

• 1 Dutch oven or large sauce pan
• 1 potato masher
• measuring cups
• measuring spoons
• 1 vegetable peeler if using Yukon gold potatoes
• 1 sharp knife to cut potatoes
• 1 colander

Ingredients

  

1x2x3x

• 5 lb. bag new red potatoes or Yukon Gold potatoes
• 1/2 cup unsalted butter (The original recipe calls for 1 cup)
• 8 oz. pkg. cream cheese softened
• 1 1/3 cups half-and-half (The original recipe called for 1 pint)
• 1 1/2 to 2 tsp. sea salt or to taste
• 1 tsp. ground black pepper or to taste
• 1 heaping tablespoon minced garlic (from a jar) (see note below)
• 1 tsp. fresh chopped parsley for garnish

Instructions

 

• Cut potatoes into cubes (leave the skins on if desired).
• Boil potatoes for 10-12 minutes or until soft.
• Drain potatoes in colander; return potatoes to Dutch oven and mash well with a potato masher.
• Add butter and stir into the potatoes until butter has melted.
• Add cream cheese and continue stirring into the potatoes.
• Add half-and-half to desired consistency (I use about 1/2 to 1 1/3 cups depending on the potatoes).
• Add salt, pepper and garlic to taste.
• Mix potatoes until all the ingredients are incorporated.
• Put in a serving dish and garnish with fresh chopped parsley to serve.

Notes

NOTE: I have used any kind of potatoes for this recipe.

 

NOTE: I have used as little as 1/2 cup half-and-half or as much as 1 1/3 cups half-and-half depending on how well the potatoes absorbed the liquid. The amounts used will depend on the type of potatoes. Russet potatoes seem to use lesser amounts. Red Potatoes and Yukon Gold potatoes seem to use a LOT more. I’ve even used more than two cups half-and-half before to get the correct consistency. If your mixture is too thick you can also use the full two sticks (1 full cup) of butter instead of just one stick.

 

NOTE: If you prefer to have roasted garlic, follow these directions: To roast garlic: cut the top off a garlic bulb. Place a few drops of olive oil into the top of the garlic bulb. Roast in a pan at 350° for 30 minutes. Remove from oven. Allow garlic bulb to cool. Remove skins and peels and mince finely. Use in the recipe as directed.

 

^© Can’t Stay Out of the Kitchen

 

Nutrition

Calories: 369kcalCarbohydrates: 38gProtein: 6gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 379mgPotassium: 1061mgFiber: 4gSugar: 3gVitamin A: 800IUVitamin C: 61.9mgCalcium: 90mgIron: 2mg

Keyword casserole, gluten free, potatoes, side dish, vegetable

Tried this recipe?Let us know how it was!