Creamy Garlic Mashed Potatoes

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SO FREAKING GOOD!!!! I added unsalted butter as well...so velvelty

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I like that this was an easy recipe with few ingredients. I tweaked it a bit by boiling the potatoes in chicken broth instead of water. Also, I roasted the garlic before adding to the half and half and I think that added a more robust garlic flavor - I love the taste of garlic. My husband and two sons commented how delicious and creamy the mashed potatoes were and all went back for seconds and thirds. Alton, this recipe is now Nzingha's creamy garlic mashed potatoes, lol. Thanks!

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Very good! I substituted the half and half with Almond Milk (original and sheep's milk parmesan/Ramono .as I can't have dairy. It was a hit with the family. Thank you! Family gave it 4 stars

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Delicious!!! I actually grated the garlic into the heavy cream so it was full of garlic flavor without bitingb into a chunk, oh my soo good!

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I think I these outdid Grandma's. My only suggestions are using fingerling potatoes and leaving half of them with skin on, pulling out the actual garlic before adding to the potatoes to prevent getting an overpowering bite and use fresh Parmesan

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Delicious! And very easy to make!

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These were the best mashed potates I have ever made. They were simple and didnt come out pasty, thank you.

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Great recipe. My blog CookNCritique.blogspot dot com has pictures of me making the recipe and a review.

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Super creamy and garlicy. The whole family loved them.

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Love the creamy texture and rhe ease of this recipe. I minced the garlic fine enough and heated the half & half slow enough that I had no issues at all with chunks of garlic, but it was just a bit too much garlic for my personal taste. Gives me a great jumping off point for next time.