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3.5 of 5 (41)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 167.6
  • Total Fat: 4.0 g
  • Cholesterol: 11.6 mg
  • Sodium: 59.5 mg
  • Total Carbs: 29.2 g
  • Dietary Fiber: 1.9 g
  • Protein: 4.6 g

View full nutritional breakdown of Garlic Mashed Potatoes calories by ingredient
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Garlic Mashed Potatoes


Garlic Mashed Potatoes

Introduction

A comforting classic with a mild garlic taste and very little added fat. We used very little butter but served it on top so you can really taste it. A comforting classic with a mild garlic taste and very little added fat. We used very little butter but served it on top so you can really taste it.
Number of Servings: 4

Ingredients

    1 lb. (about 2 large) potatoes, peeled and chopped
    1 cup skim milk
    6 large cloves garlic, chopped
    1/2 teaspoon white pepper
    4 teaspoons salted butter (optional)

Directions

1. Cook potatoes, covered, in a small amount of boiling water for 20-25 minutes or until tender. Remove from heat. Drain and cover again.


2. While the potatoes are cooking, simmer the garlic and pepper in the milk until garlic is soft.

3. Add milk-garlic mixture to potatoes. Beat with an electric mixer on low speed or mash with a potato masher until smooth.

4. Top each serving with one teaspoon salted butter, if desired.

Yield: 4 Servings--Serving Size: 3/4 cup






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Member Ratings For This Recipe


  • Good
    3 of 5 people found this review helpful
    Way too runny. I like to use Swansons Broth, Fat Free No MSG and boil the potatoes in the broth. After wards when you strain them the broth can be added to soup.I put 1/4 cup milk in the microwave and I tablespoon chopped garlic that really gave the garlic taste. Pat in Maine - 3/9/10

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  • 3 of 7 people found this review helpful
    I don't understand why you would cook the potatoes first and then let them sit for 30 mins while you cook the garlic. It seems to me you would cook both at the same time, that way everything is hot and ready at the same time - 4/10/08

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  • Good
    3 of 3 people found this review helpful
    Just rememmber to cut way back on the milk . I use whole milk. but maybe only 1/3 cup. I don't drink milk so this is about the only way I get it. lol. and not very often. - 2/22/08

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  • Very Good
    3 of 5 people found this review helpful
    We love garlic. Sometimes I'll add 1/4 cup of egg substitute to give them a little more body. - 3/20/07

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  • Good
    3 of 3 people found this review helpful
    These were good but I like my potatoes a little creamier so I added a 1/2 cup fat free sour cream. Loved the garlic though! - 3/8/07

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  • 2 of 5 people found this review helpful
    2 cups of milk for 2 potatoes sounds like a bit much to me. - 9/19/08

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  • 1 of 1 people found this review helpful
    Love garlic mashed potatoes. I normally just eyeball the liquid, this cook probably does the same. - 4/15/14

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  • Bad
    1 of 1 people found this review helpful
    I had to add more potatoes to actually make the mashed potatoes instead of potato soup. I think I'll skip the white pepper next time,or at least cut it down. - 2/21/11

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  • Very Good
    1 of 1 people found this review helpful
    I used a little bit less skim milk (maybe a cup and a half) and they turned out wonderful! Even my fiancee loved them! We will definitely make again. - 1/4/11

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  • Very Good
    1 of 2 people found this review helpful
    I will use this tonight with my grilled steak-thanks made this and liked it but I used a lot of garlic-miss salt - 5/26/09

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  • 1 of 8 people found this review helpful
    ChefJames333, Do you not understand english? Meanwhile means while the potatoes are cooking continue on with the recipe. Duh!!! - 9/30/08

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  • 1 of 1 people found this review helpful
    Try adding 1 cup o FF evaporated milk to make it creamier - 3/29/08

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  • 1 of 2 people found this review helpful
    White pepper has an awful taste -- I always use black pepper. I doubled the garlic. :-) I used 1 C of milk and a little FF sour cream. - 2/24/08

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  • Bad
    1 of 3 people found this review helpful
    Not creamy enough, and too much garlic! - 3/10/07

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  • Very nice - 9/19/13

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  • 0 of 2 people found this review helpful
    I think i will like this - 9/16/13

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  • 0 of 2 people found this review helpful
    its sound good will prepare that for my kids - 9/10/13

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  • Very Good
    0 of 1 people found this review helpful
    I don't peel potatoes, just scrub & cook. "mash" em in food processor. - 9/2/13

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  • O.K.
    0 of 1 people found this review helpful
    i think i'll prefer to leave out the salted butter. i'll use olive oil instead - 9/1/13

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  • awesome - 8/28/13

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  • Incredible!
    0 of 1 people found this review helpful
    Want five stars? I recommend doing this: Use the two cups of milk on low heat as suggested. I crushed my garlic, added a whole bunch of pepper. For the finish add 1-2 tablespoons of grainy mustard to give it a kick. Add the milk mixture slowly so you don't make it wet. I only used about 1/2. Enjoy! - 2/1/13

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  • love it. - 9/17/12

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  • 0 of 2 people found this review helpful
    will try this for dinner tomorrow. I think that I will use less milk, as some have suggested. sounds good - 2/1/12

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  • Good
    0 of 2 people found this review helpful
    okay to me. i tweaked, but not sure if good tweaks - 4/5/10

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  • These were awesome! Easy and good. - 3/4/10

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