Garlic Mashed Potatoes Secret Recipe

One more review hardly seems worth it - so many have already praised this dish. But I'm adding my 2 cents anyhow: Very good - VERY garlicky. I, too, scaled it down for 10 people. Red potatoes boil up very nicely and make it easy to use your blender on them once they're done. I very much liked the strong garlic taste - but a few of my guests did not. However, one did ask for the recipe, and that rarely happens. I did not use quite so much butter as the recipe wanted - I used 2 sticks for the 5 lb of potatoes. After all was said and done, it was more like creamed potatoes than mashed. But I liked it a lot. My suggestion on the garlic: next time I make these, I plan on blanching (boiling) the garlic. This, too, will cut down on the rawness of it without killing the flavor. I would suggest putting in the garlic with the boiling potatoes during the last 10 min of boling as this would both flavor the potatoes and tone down the garlic as well.

Yes, I completely changed the recipe, but I wanted to review it anyway to express my appreciation for the concept. I made one serving and just eyeballed the amounts of ingredients to my preference. I used russett potatoes, parmesan, margarine, and milk. I boiled the garlic along with the potatoes, which resulted in a loss of all garlic flavour. Next time I will try oven roasting the garlic, instead. This was an enjoyable recipe and a nice change from the norm. ETA: The pungent carmelized flavour of oven roasted garlic was fantastic! I peeled the cloves of garlic and placed them in the centre of a doubled piece of aluminum foil. I drizzled extra virgin olive oil over the garlic and closed the foil, leaving a small vent for steam to escape at the top. I placed this onto a pie plate and then into the oven to roast alongside my meatloaf at 375F for approximately 45 minutes.

Absolutely unbelievable! So easy to make and turned out perfect. Instead of chopped garlic, I simply roasted a bulb of garlic in the oven, mashed it and added it right in. That way the garlic was more mellow and not overpowering. I was a bit nervous that the recipe didn't call for milk, but DON'T WORRY... the butter will make up for it! I added a bit too much (16oz - 4 sticks) and they still came out PERFECT! I used fresh grated romano cheese that I bought at the store in a little tub in the cheese section. Even those who don't like skin-on potatoes raved about them! Virtually foolproof and exquisite!

I have a similiar recipe, however I boil the garlic with the potatoes and just mash them together, which leaves lots of garlic taste without biting into raw garlic.

A unique and exciting flavor. The preparation was easy and didn't take long at all. I made it for my friends and they were all trying to figure out what the extra kick was, it was the Oregano. It goes nicely in these potatoes. I made a couple of minor changes: I added a 1/4 cup of sliced garlic cloves when there was 5 minutes left to boil, this helps soften them up. If you are scaling this recipe down to 10 servings I recommend boiling for only 35-40 minutes. Enjoy... (It's very good!)

My daughter made these potatoes to see if they were as good as my garlic mashed potatoes--we both agreed it was a big dud. It would be infinitely better if you put the whole garlic cloves in the water with the potatoes as they cook. This infuses the potatoes with lots of garlic flavor, and the cloves mash right into the potatoes. Also, oregano in mashed potatoes is just not good at all. We didn't even finish the 4 servings it was scaled down to!

WOW! These are some great potatoes!! I really don't like the taste of raw garlic, so I used the equivalent amount of roasted garlic, and also substitued Italian seasoning for the oregano. These are fabulous and actually very easy and fast. Will definitely make again and again, especially when I want to impress!

I added 8oz of cream cheese and 1 cup of sour cream. I used fresh romano cheese but it was definitely overpowering. I recommend using half the amount of romano cheese if you are grating your own and if you are not a HUGE garlic fan, but like the taste, use half the garlic as well. All in all a recipe I will keep, but it needs a little more tweaking...

Like this recipe needs another review, but I have to comment. I scaled this recipe down to 5 servings, and followed it to the T. Excellent!! This puts mashed potatoes everywhere to shame. Even my fiance loved them...and he's very picky. He doesnt like anything out of the ordinary...just a basic meat and potatoes kinda guy. But, he ate 3 servings of these, and was upset when they were gone! I made it as a side to my own meatloaf recipe (Karie's Meatloaf). They went together perfectly!! I dont understand why people completely change a recipe and then rate it to THEIR changes. Or comment saying it was too much of this or that. They know their own tastes. So if a recipe calls for a certain amount of something, and they know they dont like it...lessen the amount to your families tastes! Try this recipe...you wont be disappointed! I will never make regular mashed potatoes again :o)

These are great potatoes!! I cooked the potatoes with the garlic and it made for a wonderful flavor. I also added a little extra salt and a little milk. Will make these all the time!

Well, the secret is out and this definitely is a great recipe for garlic mashed potatoes! I was a bit skeptical because there was no milk but I gave it a try and am glad I did. This was a nice departure from traditional mashed potatoes. I cut this back to 2 servings for a pound of red skin potatoes and used a combination of Parmesan and Romano cheeses. Thanks for sharing AUSTAD!

These were VERY good! My children LOVED them & they are very picky! I'll make these again for sure!! Thanks Austad!

I scaled this recipe down to 8 servings. Added fresh parsley and chives and a dash of milk. My family does not like smooth mashed potatoes so I left them quite lumpy. A good side dish on a chilly autumn day.

Omg, these were so good. My husband went back for thirds. I cut the recipe down to 6 servings. I added extra cheese and used 1 1/2 sticks of butter instead of the 2 sticks recommended. I aslo roasted the garlic before adding it to the potatoes. **FYI, if your in a hurry( like I always am) you can roast garlic in the microwave. Peel the excess paper off and trim the top off the garlic head exposing the individual cloves. Lather the entire head in olive oil. Place on paper towel and microwave for 30 seconds or less. Flip garlic on other side and microwave another 30 seconds or less. Be careful not to overcook though. It'll be like chewy cardboards. Then just squeeze gently and the garlic cloves come out easily.

Quite gourmet with little effort. I didn't chance the comments about the garlic overtaking the dish so I made an adjustment there. Additionally, I cut the cheese down by 1 ounce (I didn't want cheese to dominate either) I used 3 sticks of butter because I didnt want to measure out, I used 1tsp of oregano because we don't like alot of this spice, Plus I roasted a head of garlic (cut off top of head drissle with olive oil, sprinkle with salt, wrap in foil and bake 375 for 35min). Mash the garlic before you mix with potatoes. I also didn't have red potatoes so just used white & peeled.

These tasted great, but I put in more butter than the recipe called for and they still came out a little dry. I had leftovers, so while heating them up, I threw in even more butter. That made the consistency *much* better, but I had to use almost half a stick. Will remember that when I make them on Thanksgiving, or if I have milk on hand next time, I'll add that. Thanks!

I did this recipe for 2 lbs of small red potatoes. I used a 1/2 cup of butter, 2 oz of romono cheese, and 3 cloves of garlic, which was less than a tablespoon, a tsp. of salt and a tsp. of oregano. The whole family enjoyed these potatoes including my 18 yr old son who never eats them in restaurants. He said I could make them again. I don't thikn our family would want the full amount of garlic. I will definately make these again!

First of all, i have to say in AUSTAD's note at the top of his recipe it says that this is a secret mashed potato recipe from an Italian restaurant... I have never been to an italian restaurant that has served mashed potatoes. Second of all, the recipe as is (for a serving of 10 or under) is good. Was not to fond of the oregano. Made the recipe again after reading the reviews and I did roast the bulb of garlic, used Parsley instead of oregano, I used Parmesan/Romano cheese, and instead of using milk i used a evaporated milk. definitely not the kind to make if the guests are expecting gravy on them, but over all after getting asked for the recipe by lots of people I say now it is fantastic!! P.S. I read a lot of reviews that said this recipe was way to salty. Might I recommend using unsalted butter when making this. Or before you add the one salt ingredient you might want to taste the potatoes and see if they at least need the salt before ruining it and decide serving a salt rock. Hope this helps.

Ugh, made this for Christmas and it came out a pasty mess. tried adding milk and sour cream to make it more appitizing, but still no one really touched it.

Very tasty! Did two things differently- added a bit of fresh parsley, to brighten the flavor of the oregano; also, grated the garlic with my microplane grater (which was already being used for the Romano anyway!) This was really, really good- rave reviews from the whole family!

Wonderful potatoes!! I roasted a garlic bulb in the oven, and mashed that right in instead. This was a wonderful compliment to my dinner...thanks!!

Scaled this down to 8 servings. Guess it lost something in the scale-down, because no one in my family liked these potatoes.

I used run of the mill white potatoes this time and overall was very pleased with the outcome. The oregano was a nice (unexpected by many) touch. I first scaled the recipe down to 8. I also **roasted an entire bulb of garlic then added 1 tsp of garlic salt rather than salt to the recipe while mashing. I added one cup of fresh grated parmesan. I think next time I'll try a 1/2 cup of heavy cream to add that little extra creamy texture that I missed this time. Did I say that I loved the oregano?? That's why the 5 stars! (whoda thunk?) Oh, and just for a fresh little crunch, I also tossed in a handfull of chopped green onion. Yum! **Roasted Garlic = slice off bottom portion of garlic bulb. drizzle with EVOO and S & P to taste. Wrap tightly in foil - cut side up - and roast on 375 for 30 minutes. Mash with fork before mixing in well with potatoes. I served with a Prime Rib recipe I found in here. What a meal!!

Ok, I was in a rush so I made it with instant mashed potatoes and jarred minced garlic. It was delish! I also nuked the garlic for 30 seconds to mello it a bit and skipped the oregano so my kids would eat it. Very good!

A pot full of heaven! This recipe is incredibly easy & tasty, and hard to mess up. A wonderful surprise from very little effort! My house smelled like an italian restaurant (thanks to the roasted garlic) and this dish was restaurant quality! I scaled down to 2.5# red potatoes, scrubed and cubed. Boiled ~ 20mins. 1 cup italian cheese (all I had!), 1 stick butter, salt & pepper, and 4 cloves of roasted garlic (thanks to other reviewers -- smashed garlic to remove skins. salt & pepper. drizzle olive oil. wrapped up in foil. baked for 30 minutes. minced into potatoes). Although next time I think I'll use less garlic (hubby is not a garlic fan at all). I don't think you need to measure the ingredients at all, toss in some cheese, butter, s&p, and garlic to your liking. ALSO.. these are not meant to be creamy and smooth like regular mashed potatoes. Chunky is better. Don't add milk! You're going in the wrong direction from the intended recipe. I promise it's wonderful the way it's written! Enjoy!

A shame that this recipe used to be a secret. Gorgeous taste, especially for the garlic lover in you. Recommend changing nothing in this recipe.

I planned on making these at dinner and totally forgot to buy romano cheese. I had parmesan in the fridge so I used that instead and the potatoes were amazing. If you cut the potatoes smaller you can cut the boiling time in half.

Unbelievable!! This is by far the best recipe for garlic mashed potatoes that I have ever come across (and believe me, I have been searching). The blend of the garlic, oregano and romano cheese was just perfect. I made these as my dish for our company Thanksgiving Potluck and they won the prize for best dish. People were actually fighting over who was going to take home the leftovers. Thank you for ending the search for the perfect mashed potatoes.

These potatoes were definitely nothing to write home about. Luckily I added the ingredients slowly so I didn't end up adding all the cheese and garlic. The flavor from the romano cheese over powered everything else. If I made this again I would use less garlic and a different type of cheese.

These are awesome. Will definitely make again and again. I don't know the restaurant these are supposed to be from, but one of my xmas guests did, exclaiming "these are EXACTLY like the potatoes at yada yada". A couple people commented that there was perhaps too much garlic, but I thought they were perfect so I won't be modifying it to suit them. They'll have to learn to deal! A keeper!!

Like almost everyone else, I didn't need to cook for 100 (wondering how often home cooks make mashed potatoes for 100...? But I digress). I used 3lbs potatoes and 4 tablespoons (1/2 a stick) of butter, plus a few splashes of milk and 2 spoon-fulls of fat free sour cream to make up for the lack of butter... Just couldn't bring myself to add that much butter! I used a whole head of roasted garlic and then added a spoon-full of minced garlic too. I've never been a huge fan of garlic mash because I'm a purist and love plain ol' mashed taters, but the BF requested garlic. It was a good call on his part - these were DELICIOUS!

Husband said he thought these were the best he'd ever had....so there ya go. :) On my side I halved the butter and did a mix of parmesan and romano. I also followed the suggestion of another reviewer and roasted the garlic - although differently than she suggested. I strip each clove down and drizzle with olive oil then wrap loosely with foil - but the foil is completely closed so all steam would stay inside the pouch - and roast for 40 minutes at 375 F.

This was a huge hit at a dinner party I had with friends and family! I paired it with baked pork chop recipe from this site that got rave reviews and everyone said the meal was so home cooked and delicious that they felt like it was Thanksgiving! I was told this was a keeper and that from now on when someone wants mashed potatoes their going to call me! I made this as is, no changes except to lower from 100 servings to 12. There were no potatoes left and the gravy sauce from the baked pork chops went well with the mashed potatoes. Great job on this recipe!

WOW... these were amazing! I scaled the recipe down to 8 & it turned out great! I added milk to make them creamier. I also took some suggestions that were posted about reducing the amount of garlic (wished I hadn't, but oh well!). I also used a little less Romano cheese than called for as it's quite a strong cheese. I added the cheese after they were mashed to avoid any gumminess. The entire family raved about them!!

These were very good, but I did change a few things. I tried the recipe the way it stands and I wasn't impressed, so I tried it my way. I roasted the garlic and added some milk. I turned out so much better for our tastes...Thanks for the post.

I loved them, hubby ate them but didn't reave over them. But I'm a real potatoe fan...

So glad I tried this - it's easy and tastes great! I mashed with a potato ricer, and with extra stirring the consistency was on the thick side, but good. I used 5 lbs potatoes, 6 oz butter, 1/2 cup romano, 2 T + 1-1/4 t garlic from a jar, 1-1/4 t salt and 1-1/4 t oregano. This is proportionally half the added ingredients in the recipe as shown and it was still very tasty. My kids ages 9 and 6 LOVED it. Will definitely make again and again.

My husband loved these. I left the skins on the red pototoes and they were very good. I served this with the baked honey mustard chicken recipe from this site which was very good also

These were pretty good, had the garlic not been so strong and the potatoes not so dry. Next time, I'll halve the garlic and roast it and add heavy cream.

I scaled this down to 10 servings and they were enjoyed by everybody. I also used minced garlic since this is what I keep on hand. I still prefer my recipe which uses cream cheese and sour cream, but these were yummy and easy to make. Thank you for submitting this recipe.

How can I review this to finally suit the Allrecipes staff? We liked the recipe very much, but I had to reduce the amount of potatoes, because that seemed to be an excessive amount of potatoes, to serve 10 people.

These are much better if you boil the garlic with the potatoes rather than adding it in later.

I loved this recipe, but DH was indifferent which is why I rated it a four. Obviously, we cut the recipe down significantly, here are the measurements I used. 1.5 lbs of red potatoes (skin on), 2 large cloves of garlic, 1/3 cup butter, 1/4 cup of table cream (we found the potatoes were a bit dry) and 1/3 cup freshly grated Romano cheese. I also used about 1.5 tbsp of dried chives in lieu of the oregano.

These are wonderful! Try scaling it down to 4 servings -- that was just the right size for my family of 2 adults and 2 children. And we still had a few leftovers. The only thing I did different was to roast my garlic before adding. Roasting garlic is really easy, by the way. Just take a whole head of garlic and place it in a large piece of aluminum foil. Drizzle with a little olive oil and salt and pepper. Completely close the foil around garlic and throw in a 400 degree oven for about 30-45 minutes. It doesn't have to be perfect. Just try squeezing the garlic -- if it feels soft, it's done!

Awsome recipe! Even a caterer friend of mine couldn't get over how good these were. Definitely a keep recipe!

I have only eaten garlic mashed potatoes in restaurants and this recipe makes it super easy to make them at home. I too, roasted the garlic but other than that followed exactly. The only thing i will do differently next time is to add a bit of milk to moisten slightly. Delicious side dish.

I scaled this WAY down (10 serving) but still cut back the garlic a tad even yet...GREAT potatoes!! Everyone loved these potatoes and they rival those garlic mashed potatoes served in restaurants. Will keep this recipe for the holiday season(s). Thanks for sharing austad - my whole family loved 'em!

I scaled the recipe to 5 servings and absolutely love it! The cheese I used was a Ramano/Parmasan mix and it turned out wonderfully! I'm rescaling the recipe for Mother's Day, for 12! Yummy!

BRAVO! I scaled this down for 10 servings, but only two people showed up making our dinner party a total of four. We have MAYBE 3 servings left. These potatoes are incredible. Other reviewers suggested roasting the garlic, which I did. That gave it a wonderful taste. I also added some milk to thin them out. My husband didn't care for the first taste and smell, but I think he wasn't used to the romano and garlic. Later when I served it - he raved about them along with our friends who made several trips back to get more. I will certainly make these again!

I make garlic mashed potatoes all the time because they are requested from me but this just doesn't come out right for me at all. I don't know what it is but I tried doing it exactly the first time and no dice!! Sorry!! I did try this with roasted garlic and it's much better and I also put sliced garlic in with the potatoes to cook and it was much better. As far as the butter going in first, I always melt my butter in the milk and add it together and it turns out every time.

This is an INSANELY GOOD recipe. I've never had better mashed potatoes (well, next to my grandmother's, anyway -- and I don't have her recipe!). I'm not even a huge garlic enthusiast (although my husband is), and I couldn't get over how wonderful this dish was. Everyone raved. Thanks so much!!!

This dish has quickly become a favorite in our home. I of course changed the serving size to four but that was not enough. I have increased it to six servings so everyone will get their fill. Plus this recipe is so easy and quick. That is a bonus for our busy life because it is still important for our family to eat dinner together. This is just another recipe to help us do just that. Thanks for sharing!

EXECELLENT!! I reduced it to 8 servings and only PRESSED 1TBSP that was enough garlic & trust me we love garlic.

This dish is deelish!! I am a garlic lover and have tried to master the perfect garlic mashed. Definately my favourite new recipe. I did add just a touch of heavy cream and fresh ground pepper..perfect! My family really enjoyed these. Thanks for sharing!

Yummy goodness. Make sure to use less garlic though.

Absolutely delicious. Didn't change a thing. Thanks so much!

Very tasty. Scaled to 8 servings and used 4# of red potatoes, used the minced garlic in the jar from the produce section, but went ahead and chopped even finer with my Pampered Chef chopper and then roasted in foil in the oven. Used 2 sticks of butter and still found the need to add 1 cup of heated milk. Also added pepper. Some reviewers had mentioned that there was too much cheese; I did not think so and hubby asked if I had forgotten to put it in if that tells you anything! All in all this was a 4.5 for us. Our guests enjoyed but did not ask for the recipe. Will make again.

These are absolutely incredible...however, there are a few additions that I always make whenever we have these: sour cream, heated milk, and shredded mozerrella cheese (in addition to the Romano since my husband LOVES creamy & cheesy mashed potatoes!) But this recipe is still excellent without those additions. THANKS FOR SHARING!

very good, scaled the serving size down quite a bit. i would do everything as directed with the exception of adding less garlic. i like garlic but this was WOAH. i would whip the potatoes using 1/2 the recommended amount and add more to taste.

I just made a batch of these last night but scaled it down to 6 serving and oh my goodness they are awesome!!! I used to just put garlic powder, salt, pepper, and butter in mine, but I followed the other reviews for roasted garlic and it definitely adds a whole lot more flavor to them!! The combination of the ramono cheese, oregano, and roasted garlic just can't be beat!! I will never make plain old regular mashed potatoes again!! Thanks for the recipe!!

I used the same ingredients and found it was dry so added 2% milk which did the trick. I found that you can use Red potatoes or russet potatoes, either potato will work

I didn't care for this recipe too much.

These were so delicious! I scaled down the recipe using the calculator for a family of 4. I used 2 lbs red potatoes, 3 tabl. butter, 4 oz. romano cheese, 1 tabl. garlic, 1/4 tea salt, and 1/2 tea oregano. They came out great!!!

Loved it! My butter wasn't room temp and it still seemed to turn out fine. I cut it into one inch blocks and added it to the warm pan then put the warm potatoes on top to help melt the butter. Also, I didn't have Romano so I used a shredded Italian cheese blend from a bag. Delicious! I will be making this again. Thanks!

These potatoes are really great and I've never made potatoes from scratch before! Also FYI: Under the directions at the bottom of each recipe there is a feature called customize this recipe. You can change the number of servings and click submit and Allrecipes does the work for you! The new recipe will tell you the proper measurements for the # of servings you choose. Don't you just love this site?!

I cut this down to six servings. I served this with Evin's My Daddy's Meatloaf and BLT Caesar Salad. Every bit of this was eaten. Excellent when paired with the gravy made with the meatloaf. True comfort food.

I found this recipe one year ago and have been making these potatoes exclusively ever since. Every time they are a knock out. People ask me for the recipe, complement on how insanely tasty they are, and ask for more. However, like many others, I alter the recipe slightly. First off, I always roast the garlic cloves in olive oil and a bit of water in a small ramekin inside the toaster oven at 300 degrees until the cloves are softened. Because roasting mellows the flavor, I typically use more garlic than is called for. Also, "I can't believe it's not butter" is used in place of the real deal and I usually only use 2/3 of what the recipe calls for. A mix of parmesan, romano, and asiago cheeses is thrown in to the batch, also in reduced portions. Pepper and parsley is added as a personal preference. The result? Healthier potatoes without sacrificing texture or flavor. The only bad thing about roasting fresh garlic is the smell left to linger on my fingers. It serves as a reminder of how awesome the potatoes are, though! I can't get enough!

This was GREAT!! I scaled it for 5 servings and still used less of everything (especially the garlic). It was a hit!

Help! These were good and I definitely could see the potential for them to be great but they weren't. I scaled them down to 8 servings. I had two problems. They were VERY salty (and I love salt). Maybe I used the wrong cheese and that is where the extra salt came from or maybe I inadvertently added too much salt to the potatoes when I cooked them? I used pecorino romano cheese. I love garlic but the raw garlic was unpleasant to bite into. I am definitely going to try these again but I will either roast the garlic or mince it, double check I am using the right cheese and ofcourse watch how much salt I put in the water to boil the potatoes.

AWESOME POTATOES!! I had to add some cream to make them smooth but they are FABULOUS! I didn't have the time to chop the garlic so I added Mrs. Dash instead and they were PHENOMENAL!!

Can't say enough about these potatoes! Followed the recipe the first time which was great, but changed the second time to make healthier but still amazing! I only used one stick of light butter for 5 lbs of potatoes (land o'lakes, half the fat all the taste) used about 3 T. of the butter to saute the garlic for about 5-7 min. I would decrease the garlic a tad if serving for company and you're not sure if they love garlic. This really brought out all the flavor of the garlic, added it to potatoes and put about 1 cup of whole milk into the pan to warm it up. Only needs about 30 seconds. You may need more milk depending on the consistancy you like. Omitted the oregano (good with but better without). Have also made it with and without the Romano. Both ways are great! I also added freshly ground pepper and then mashed with a potato masher. Yummy!!

This was good, but we decided the raw garlic was too much and too strong. Will boil garlic cloves with the spuds next time to mellow them out.

These are the most wonderful mashed potatoes I have ever had! That said, I did make a few changes: peeled the potatoes (hate skins), added a touch of milk, little less butter, and roasted a whole head of garlic instead of raw. They were so rich and delicious! I'll always make mashed potatoes this way from now on.

Very good but like others I boiled the garlic cloves with the potatoes and mushed it all together. When cooking you really shouldn't measure your seasonings as mentioned on recipes. You should sprinkle and taste until it's good according to your own taste buds. ~Thanks~

This really was wonderful! Funniest thing ever happened though, I put my boyfriend in charge of it. I gave him the recipe and he set it on top of a recipe for marinated shrimp. He accidentally combined this recipe along with basil and tomato sauce from the shrimp marinade. Still turned out fabulous :)

These taste EXACTLY like the Garlic Mashed Potatos at Buca di Beppo, my favorite italian restaraunt. If you have never had Buca's garlic mashed potatos, you must make these. If you have had them before, you're probably running to the kitchen and getting out your ingredients right now. By far the best Garlic Mashed Potatos EVER!

Excellent recipe!! I cut the recipe down to 5 servings and added a splash of milk for creamier potatoes.

Absolutely delicious! I made these to go with my rosemary-scented pork loin stuffed with garlic, apricots and cranberries. The potatoes were a dense and a bit sticky though. Next time I will add a bit of milk. The garlic was fantastic, though I worried it might have been a bit too much for my parents. This recipe is definitely a keeper for life!

I think I might have scaled down the recipe incorrectly cause it turned out too heavy and salty for me. I used crushed garlic instead of chopped, which might have affected the taste too. My boyfriend thought it was delicious though and ate it right up. Thanks for the recipe!

This was a family favorite. I will make it anytime I serve pork chops or roast. I uses asiago cheese instead. Wonderful

This were very yummy! I liked this recipe because it did not require that you roasted the garlic. Those recipes may have a richer garlic taste but I was looking for quick and easy! I added a little bit more garlic because we like it a lot. The only thing I will do different next time is to add a little heated milk. I like garlic mashed potatoes to be thicker than regular mashed potatoes, but I felt like maybe 1/4 of a cup for 4 servings might be about right to keep them from being too dry. (Don't forget to heat the milk!!!) Great and simple recipe, THANKS!!

Love it, I roast the garlic, and use whatever cheese I like, not quite as much butter as called for, and a bit of the water from the boiled spuds if too dry, and the recipe is delicious.

This is by so far, the best mashed potatoes Ive ever had.. I'm not making instant mashed potatoes again! Thanks f0r sharing.. :)

I love these potatos! I would suggest reducing the garlic to about 1 1/2 tbs but other than that yummy!

OMG! If there were mashed potatoes in heaven they would taste like this! The oregano really makes the difference. I too roasted the garlic (only 7 minutes) and then added to the boiling potatoes in the last 10 minutes. The garlic flavor was kicking but not overpowering. Thank you for this keeper of a recipe!!!

I scaled this recipe down to 4. This would've been wonderful if I wouldn't have put the full 1 tsp of oregano in. The taste was overpowering for our taste. I will definitely be making these again but either without the oregano or a 1/2 tsp. The cheese & garlic are very tasty together!

This was a great method, and very easy. It was my first time making garlic mashed potatoes, and I admit I made a few changes. I could not bring myself to use oregano--I was afraid it would overpower the dish; instead, I used an ample amount of freshly ground black pepper. Also, the potatoes looked very dry when I was done, so I added about 3/4 c sour cream (for 3 lbs potatoes). The sour cream really made a difference--these potatoes were wonderful. The aroma was tantalizing, and the flavor and texture were perfect. And so easy!! I'll make these often. Thanks for posting.

Scaled to 10 servings. Guessed on the amount of butter and cheese. Didn't add oregano. Roasted a head of garlic...probably would roast more for even 10 servings. Didn't chop it up well enough maybe. Delicious!

The amount of butter in this recipe is absolutly ridiculous. I love the taste of butter but there is no need for so much of it even in this large recipe. Also the garlic does need to be roasted or the pungent strong taste is a bit overwhelming and I totally LOVE garlic. I substituted whole milk for half of the butter and used a bit more garlic (roasted). They tasted great. I think I would gag if I had used all of the butter. And I also love butter.

Although I did enjoy these potatoes I wouldn't say that they're the best I've ever tasted. I ended up using parmesan instead of romano since that's all I had on hand and maybe that had an affect on the taste. My family and I do like a lot of garlic so that was okay but I'd have to agree with the others that they're a bit thick without any milk (which I ended up adding). I will make it again though but I'll get some romano for next time.

these were very good. i added some milk, because they looked a little dry and i love creamy mashed potatoes. the romano cheese in combo with garlic adds excellent flavor!

Delicious! I didn't have Romano cheese on hand, so I used Fontina and Parmigiano-Reggiano. I also happened to be roasting garlic, so I used that. Turned out great!

This is simply the best garlic mashed potatoes I have ever had. So easy to make, and my family requests them every couple of weeks or so. Amazing!!!

Way too much garlic, and I love garlic. There was so much garlic in there that it was hot. I had to boil more potatoes to tone it down some, and then it was fine. Next time I'll cut the garlic in half.

Had good flavor but will probably not make again. Good for a side dish though. And a word of advice : Don' use stand up mixer to mash or else potatoes will turn out gooey.

super! I did add some milk and used sharp white cheddar (that's what I had) and zapped the chopped garlic in the microwave with about 1/2 t olive oil before adding it to the potatoes since I prefer my garlic cooked. Great flavor. Thanks

The creamiest mashed potato I've ever made and not very fatty either!! Hubby hates garlic so left it out, but was still very tasty.

These were pretty good. I would adjust the cooking time to the size of your potatoes. Mine were done in about 25 minutes. I think next time I make these I will try a different type of cheese. The Romano was good, but I think asiago or cheddar would be better.

Yum! I boiled my garlic along with my potatoes, like other people had done as well and added a little bit of milk while I was smashing these, but other than that, I kept everything else the same and they were delicious! Would for sure make these again. And these are way fancier than just plain mashed potatoes, so they are good to use as a side dish to entertain with as well.