Lately we have gotten into garlic in a big way. Probably why we are losing friends... :?

Garlic Mashed Potatoes

Chop Garlic finely I use a chopper
Boil potatoes until very tender
Add good dollops of butter and sour cream
Add garlic and beatem up good!
Add milk as needed for creaminess

For enough potatoes for 4 people I use 5-6 larger sized garlic boats

Sprinkly chopped or dried parsley flakes on top before serving.

I haven't had garlic mashed potatoes in ages and they sound so good. Oooooh, now I'm hungry.

Oh golly Gladgrams, I can taste those potatoes already...

I have made those and they had no taste - now I know why - NOT enough garlic. Will try again!

When my DD married her DH loved garlic mashed potatoes....I fiddled & fiddled with recipes....and then one night we were out at Earl's restaurant....and mmmmm....excellent.....so I asked the secret.....so easy! Mashed potatoes, add a little milk and some garlic butter.....you bet....it's a staple in my fridge now (although I do keep it in a baggie)

I've found that if you infuse the garlic in the butter, you get a better taste and don't really have to use as much garlic.

Going to try to garlic butter trick!

I bought a butter holder for the counter last year that is a nifty thing. It is a cup with a saucer attached (that acts as the lid) The other half is a holder that you put cold water into. You then turn the cup filled with the butter upside down into the water.

Voila! The butter is kept fresh and spreadable on the kitchen counter without needing to be refrigerated. I change the water every few days and renew the butter supply.

I love mine! Bought it online.

If you are doing a roast dinner, cut a whole bulb of garlic in half widthways (ie through its belly, not from head to root). Put it in the roasting pan with whatever meat you are doing. You will get soft, suculent roast garlic that will just squeeze out of the skin. Add it to you mash or store in the fridge for a few days to make garlic bread, butter, add it to EVERYTHING! YUM!

Great tip! I never thought of that. We have done the same on the grill, cut the whole in half and dipped olive oil on it and sat it on the top shelf of the grill while the meat cooks, then put it on the bottom to brown it at the last minute... amazing as a paste under bruchetta topping. OMG, I am drooling. :)