Silky Garlic Mashed Potatoes

Silky Garlic Mashed Potatoes

3
Betty Crocker(R) 0

"Perfect mashed potatoes every time? This recipe will make it happen!"

Ingredients 40 m {{adjustedServings}} servings 365 cals

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 365 kcal
  • 18%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 58.3g
  • 19%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 401 mg
  • 16%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Scrub potatoes. Leave skins on, if desired, or peel thinly and remove eyes. Leave whole or cut into large pieces.
  2. Heat 1 inch water (salted if desired) to boiling; add potatoes and garlic. Cover and heat to boiling; reduce heat. Cook whole potatoes 30 to 35 minutes, potato pieces 20 to 25 minutes or until tender; drain. Shake pan gently over low heat to dry potatoes.
  3. Mash potatoes in medium bowl until no lumps remain. Add milk in small amounts, beating after each addition. (Amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used.)
  4. Add butter, salt and pepper. Beat vigorously until potatoes are light and fluffy. If desired, dot with butter or sprinkle with paprika, chopped fresh parsley, watercress or chives.
Tips & Tricks

Footnotes

  • Betty's Tips
  • If you're not into garlic, go ahead and leave it out. The potatoes will still be heavenly!
  • Just a bit of potatoes left over? Use them to add thickness - and flavor - to your next vegetable soup.
  • (R)Reg. T.M. of General Mills, Inc. or its affiliates
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 3

  1. 8 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
MAXINE56
11/6/2002

If you like garlic and you like potatoes, you'll love this dish

Jasmine
8/7/2006

Very good!

CHRISTINAFAITH
12/9/2002

Very good. Had to add more butter than recommended though.