Just make the potatoes the way you usually make them, but toss into the water with the potatoes approximately one garlic clove for every two potatoes. Mash it into the potatoes along with the butter and cream and salt to taste with garlic salt. I like to use red potatoes, and I leave the skins on. My son says his mom makes the best mashed potatoes. When I told him everybody thinks their mom's potatoes are best, he responded, "Well...they're wrong!". Does he know how to get on his mom's good side, or what?

This is from Country Woman, Nov./Dec. 2002 and is a big hit with all who eat it.
6 med. potatoes

This is from Country Woman, Nov./Dec. 2002 and is a big hit with all who eat it.
6 med. potatoes, 1 clove minced garlic, 6 Tbs. butter, divided, 1 cup whipping cream, 1 tsp. dried parsley flakes, 1 tsp. dried tarragon, 3/4 tsp. salt, 1/2 tsp. pepper. As potatoes cook saute garlic in 2 Tbs. butter. Add garlic mixture and other ingredients , mash until smooth.

I usually put my garlic to boil with the potatoes and just mash them with lots of butter and cream or 1/2 and half. It is delicious! If I have left overs, I make them into potato pancakes and serve them with apple sauce when I make pork chops. Yum!

1 potatoe to each person, use lots of butter and a little parsley flakes and garlic salt , my son makes these and they are the best , sometimes he will put bacon bits in them , so good , not bac-os , the real thing lol

Just peel enough potatoes as desired but slice (don't mince) two or three (or more) fresh garlic cloves and add the garlic to your potatoes as they cook. Then mash with milk, butter, cream cheese, salt and pepper etc - voila, the garlic is then cooked and will mash nicely with your potatoes. Can do this ahead - just put in buttered casserole dish, refrigerate until ready to bake at 350 for 45 to 60 minutes (dot with butter first). Delicious!

I roast a whole head of garlic first. Cut the top off the head of garlic, no need to peel. Wrap in aluminum foil up to where you cut the head off and drizzle olive oil over the top. Roast at 400 degrees F until the cloves are soft when you squeeze it, usually 20mins. After it cools, you squeeze all the garlic pulp out of the head and stir that into your mashed potatoes. The roasting gives the garlic a wonderful flavor and takes the sharpness and bitterness out of the garlic.

This recipes sounds delicious. Thanks for sharing. Just printed out to make soon.