Garlic Mashed Potatoes Secret Recipe
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Garlic Mashed Potatoes Secret Recipe


"This is my secret recipe for Garlic Mashed potatoes, reverse engineered from a certain Italian restaurant. This recipe for 100 servings, I usually cut it down to 10 servings (1 5lb bag of potatoes). I guarantee that these are the best potatoes you've ever tasted."

Ingredients 1 h {{adjustedServings}} servings 498 cals

Serving size has been adjusted!

Original recipe yields 100 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 498 kcal
  • 25%
  • Fat:
  • 33.4 g
  • 51%
  • Carbs:
  • 43.2g
  • 14%
  • Protein:
  • 8.8 g
  • 18%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 940 mg
  • 38%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 45 minutes; drain. Stir in butter, cheese, garlic, salt and oregano. Mash with a potato masher or with an electric mixer.
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Reviews 1166

  1. 1737 Ratings


This was unbelievably delicious with roasted garlic. To roast garlic: slice the top portion off a head of garlic and remove excess papery skin. Drizzle olive oil on top and season with salt. Wrap garlic tightly in foil and place in oven preheated at 375F for 35 minutes. I scaled this recipe down to 6 servings using a 3-pound bag of new red potatoes.


I'm the author of this recipe, and I just wanted a add a couple of notes. Do NOT use margarine with the recipe, they will come out dry. Make sure you drain the potatoes very well, drop the butter in first, give it a couple of mashes and add the rest of the ingredients. This will help with the consistency. Do NOT overmash or they will get sticky. There should be a few small chunks of potato in the mix when you are done. I know a lot of people do not like raw garlic (I do!), as other reviewers have noted, you may like it better with roasted garlic. Do not add the garlic to the boiling potato water, or you'll end up with almost no garlic flavor at the end. When scaling the recipe, use the "scale recipe" feature on the recipe page to reduce the chance of any math errors. IF you decide to reduce the butter and add milk... the milk MUST be added after you mash in the butter, or the butter will not bind properly with the starch in the potatoes and you'll end up with a weird consistency.


One more review hardly seems worth it - so many have already praised this dish. But I'm adding my 2 cents anyhow: Very good - VERY garlicky. I, too, scaled it down for 10 people. Red potatoes boil up very nicely and make it easy to use your blender on them once they're done. I very much liked the strong garlic taste - but a few of my guests did not. However, one did ask for the recipe, and that rarely happens. I did not use quite so much butter as the recipe wanted - I used 2 sticks for the 5 lb of potatoes. After all was said and done, it was more like creamed potatoes than mashed. But I liked it a lot. My suggestion on the garlic: next time I make these, I plan on blanching (boiling) the garlic. This, too, will cut down on the rawness of it without killing the flavor. I would suggest putting in the garlic with the boiling potatoes during the last 10 min of boling as this would both flavor the potatoes and tone down the garlic as well.