Rating: 4.58 stars
12 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Add some oomph to those boring mashed potatoes!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes into a large pot and cover with salted water. Season water with garlic powder and bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer potatoes to a large skillet over medium-high heat.

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  • Mash potatoes in the hot skillet and add butter and garlic powder. Form mashed potatoes into a large patty and coat the edges with olive oil, allowing oil to pour under the patty. Cook until bottom is golden brown, 5 to 10 minutes. Break patty using a wooden spoon and fold crisp bottom through the potatoes. Repeat cooking the bottom and folding into the mashed potatoes.

Nutrition Facts

386 calories; protein 6.2g; carbohydrates 51g; fat 18.7g; cholesterol 30.5mg; sodium 139.8mg. Full Nutrition
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Reviews (10)

12 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/26/2016
1-26-2016 ~CHEATER ALERT! The submitter remarks that this is a good way to "Add some oomph to those boring mashed potatoes!" but I confess my potatoes weren't boring to begin with since I used leftover twice-baked potatoes from a very nice steakhouse. So instead of starting with just some boring boiled potatoes, I simply mashed my leftover potatoes that included applewood bacon, white cheddar and parmesan cheese. I slipped them out of the skin, mashed them up and, to guarantee they became crispy and brown, I fried them in clarified butter. These were so darned good I'd make them again, and in exactly the same way. They're worth ordering this potato again (or using your own leftovers) just to make this recipe. Read More
(13)
Rating: 5 stars
10/31/2019
We've done something similar for years to use left over mashed potatoes. The one change we make is to form the leftovers into individual patties about the size of a hamburger. We fry both sides and serve them with a fried egg for breakfast. Add a few strips of bacon (or even fry the patties in bacon grease) and you've got yourself one heck of a delicious and filling breakfast. Read More
(7)
Rating: 4 stars
11/17/2015
This recipe is a great jumping off point, but I found it to be lacking in flavor. It definitely needed more butter and more seasonings. I added freshly cracked black pepper, more garlic powder, chives, and Himalayan pink salt. As written, I would have given this three stars. Love this method though for changing up plain ol' potatoes. Read More
(4)
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Rating: 4 stars
06/22/2016
These were very good. I use left over mashed potatoes added green onions, salt pepper and garlic powder. We enjoyed them. Read More
(3)
Rating: 4 stars
02/14/2018
I actually made it with half cauliflower and half potatoes. I let the mixture chill overnight and pan fried in the morning. Topped it off with cheddar, greek yogurt and scallions. Yummy! Read More
(2)
Rating: 5 stars
03/11/2020
Did not make any changes and I am glad I did not. These potatoes had the perfect amount of butter and garlic powder and provided an awesome flavor. My husband and I loved this recipe and will be making again. Read More
(1)
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Rating: 5 stars
10/31/2019
Very easy and my family ate it up without complaints. Read More
(1)
Rating: 5 stars
12/26/2020
Just made this tonight to go with our Christmas prime rib. I added green onion, garlic and onion powder, smoked paprika, S&P and bacon. I know it deviates a lot from the original recipe, BUT... what I'm rating, is the technique. Which is wonderful! It adds so much texture and pizzazz. Thank you V! Read More
Rating: 4 stars
11/23/2021
I liked this recipe. For those who say it lacks taste, I would recommend to toss actual mashed garlic cloves into the boiling water. Also, once you drain the potatoes mash the garlic along with them. Then, rectify of salt and pepper. I did this but also added a little bit of milk and butter to make the mashed potatoes. I let it rest as I made the potato mash ahead. This helped the flavors to meld a bit better. To fry and for practical purposes, I sprayed the olive oil with a dedicated olive oil spray bottle. It uses less and you can easily adjust if you need more or less without risking to use too much. As I fried the potato mash I sprinkled Italian parsley for extra kick of a mild flavor. I will make this recipe again with my additions. The recipe is versatile to add flavorings. Next time, I would add cooked bacon to the mash and I would have a meal on its own. Read More