Need Recipe for Garlic Mashed Potatoes
 

The holidays are here. I need a simple, easy recipe for Garlic Mashed Potatoes for 15-20 people. Can anyone help me? Thanks

Well if I was making this I would use 1 sm potatoe for each person boil them and drain, add butter and heavy cream and either mash or whip them up adding salt, pepper and garlic in the form of Powder, or minced or liquid to taste.
I hope this helps you.

[QUOTE=janice1120;4746778]The holidays are here. I need a simple, easy recipe for Garlic Mashed Potatoes for 15-20 people. Can anyone help me? Thanks[/QUOTE
Well this turkey day my Daughter made Mash taters, She cheated: Bought the ones that are all ready Mashed put them in her Crock pot to keep them warm!
I think if you would take some Fresh garlic choped up and fry it then add it to the taters, or minced garlic same way and add it to the store bought Mashed taters you would have great fasts ones! :)

One other way! I do this: Note while the potatoe cook chop Garlic and cook it and add it to potatoes when you mash them,also don't mash them to well thats the way they do them now at the fancy places.
Yukon Gold potatoes 10 med should do it, wash (don't peal) cut into small cubes 1/2-1/4 size, put into a 1-gallon Freezer bag, zip shut leave small area open to vent! microwave on high 20 min check Turn over if not done add 7 min Carefull HOT
Now you mash!

I just make mashed potatoes the regular way, then when I'm mashing them (actually whipping them) with lots of cream and butter, I throw in a few tablespoons of minced garlic that I get at the grocery store in a jar. Comes out great!

I use the garlic in a jar, too, plus a 4 ounces or more of cream cheese added along the butter and milk.

Make them like regular mashed potatoes, but roast your garlic in the shell in the oven. The flavor of roasted garlic is absolutely delicious. Brush your garlic with olive oil before roasting. Take out of shell and put into the creamed potatoes.

We call these party potatoes. For 15-20 folks and 15-20 med. size potatoes
When mashing/whipping add 16 oz. of sour cream and 16 oz of cream cheese and minced garlic. You can put these in a casserole dish and refrigerate until you are ready to serve even a day ahead. Then 30 min. before serving-add a few tablespoons of butter pats on top of the spuds and sprinkle some paprika on top. Bake for 30 min. at 350. They will be totally consumed. And so very tasty.

I usually boil 4-5 garlic cloves with my potatoes, then mash then adding sour cream and butter, pepper to taste as I usually use chicken broth to boil my potatoes.

I learned this tip from Food Scientist Alton Brown from the food channel. Garllic powder needs to be reconstituted with water before adding to any food. Make a paste out of it first with water then add to your potatoes (or anything). Food tends to encapsulate dry garlic powder making you use much more than is needed.
Warning: The garlic powder paste is much more powerful than when adding directly to dishes...use a light hand and taste.

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.

you mean LUMPY potatoes, YUCK.

You mean LUMPY potatoes , YUCK!

DSIL loves his garlic mashed potatoes & I have tried many recipes. Then one day we were eating at Earl's & the potatoes were so good! I asked their kitchen the secret.... just mash your potatoes, add a little milk if you like, then add..... a huge chunk of garlic butter. You can buy it in a small brick.... it's found it's own special spot in our fridge...and we'll be having some on Tuesday!