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Creamy Garlic Mashed Potatoes Recipe

Creamy Garlic Mashed Potatoes

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Average Rating:

Total Reviews: 240

Showing 231-240 of 240

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  • on November 27, 2004

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    I used this receipe on both T day, and the day following. All guests enjoyed this with, or without gravy...an individual choice!

    I used freshly ground parmesan, and fresh garlic...I used extra cheese(1 oz and 1 extra clove of garlic!

    There is a typo. One quart of cream is twice what is needed...Apparently 'pt' became 'qt' and then quart got spelled out...

    Alton, you are a star and master at combining foods and flavors. Please keep up the fantastic work!!!

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  • on November 26, 2004

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    Glad to hear I'm not the only one who got soup!! I used nearly 5 pounds of potatoes, so I used 9 cloves of garlic and 6 cups of a cream/half and half/milk mixture as well as about 9 ounces (nearly 2 cups of fresh grated parmesan cheese. Proportions seemed WAY off!! I ended up adding about 1 1/2 to 2 cups dry potato flakes. I liked the flavor in general although was very strong!! Don't think I'll do it again with turkey or anything where gravy is served. Would be nice side dish to steak or chicken without gravy.

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  • on November 26, 2004

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    My family and I love garlic and this was the best mashed potatoes we ever had. It has now become a family favorite.

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  • on November 25, 2004

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    The mashed potatoes turn out beautifully and are extremely easy -if- you follow the directions from the All Star Thanksgiving episode. The recipe here has been incorrectly transcribed. It calls for 16 ounces of half and half, not 1 quart of heavy cream. Don't knock Alton Brown because someone made a typo!

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  • on November 25, 2004

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    As mentioned in other reviews here, the amount of liquid is WRONG!! On the show, Mr. Brown uses 16 ounces of half-&-half. For some reason, the recipe writers on this web site translated that into 1 QUART! NOT! This is why the metric system is so much better... Anyway, good recipe as televised but not as written here. Not an isolated incident, I've seen the same trouble in other recipes. Web site needs to improve the basic fact checking.

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  • on November 25, 2004

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    The cream and garlic gave nice flavor and the consistancy was so creamy. Everyone had seconds!

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  • on November 25, 2004

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    I thought this recipe was terrific! Loved the infusion of the garlic with the cream. I used a little less cream and a little more butter (because it was all the cream I had LOL, but it tastes like restaurant potatoes.

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  • on November 22, 2004

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    As written, this recipe is garlic potato soup. I was able to salvage it by cooling to room temp and adding a lot more Parmesan to thicken. The flavor was ok, but since the garlic isn't roasted the flavor is quite sharp. Next time I will cut way down on the cream and also cut back the garlic a bit.

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  • on November 21, 2004

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    When we saw AB do it on TV, he used H&H. But the recipe here calls for heavy cream.

    Ours came out as garlic potato soup.

    I'd cut the cream requirement by about a half.

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  • on November 19, 2004

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    I LIKED YOUR RECIPE BECAUSE IT'S EASY TO MAKE!!!

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