Garlic Mashed Potatoes

Garlic Mashed Potatoes

3.6 of 5 (48)
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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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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
    6 of 6 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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  • Good
    5 of 8 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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  • 4 of 10 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
    4 of 5 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 6 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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