RECIPE: Garlic Mashed Potatoes | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures RECIPE: Garlic Mashed Potatoes | The Nibble Webzine Of Food Adventures
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RECIPE: Garlic Mashed Potatoes

Add herbs to your mashed potatoes. Photo


It’s been way below freezing for days in our part of the country. That’s as good an excuse as any to have some primo comfort food—luscious mashed potatoes—with tonight’s grilled chicken.

Basic mashed potatoes with butter, salt and pepper become even more delicious with the addition of some herbs, fresh or dried. This recipe from adds garlic, rosemary and parsley. You can also use thyme, tarragon or sage.


Makes 8 (1/2-cup) servings. Prep Time: 15 minutes. Cook Time: 15 minutes.


  • 2 pounds russet or Idaho potatoes, peeled and quartered
  • 2 teaspoons salt
  • 1/2 teaspoon garlic powder (if you have the time, substitute a tablespoon of minced, sautéed garlic cloves)
  • 1/2 teaspoon rosemary leaves, crushed
  • 1/4 teaspoon black pepper, ground
  • 1/2 cup milk (use half and half or light cream for more richness)
  • 1/4 cup (1/2 stick) butter, cut into chunks
  • 1 teaspoon parsley flakes or minced fresh parsley

    1. PLACE potatoes and 2 teaspoons salt in a medium saucepan. Cover with water. Bring to a boil.

    2. REDUCE heat to low; cover and simmer 10 to 15 minutes or until potatoes are fork tender. Drain and return potatoes to saucepan.

    3. SPRINKLE with garlic powder, rosemary and pepper. Mash with potato masher, gradually adding milk, then butter. Stir in parsley. Adjust salt and pepper to taste.

    4. PULSE in food processor (optional) for extra-creamy mashed potatoes.

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    Check out our Potato Glossary. It also explains why different types of potatoes are used for baking, mashing and fries (starchy potatoes) and others for boiling and potato salad and (waxy potatoes).


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