Creamy Garlic Mashed Potatoes

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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.

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Love me some Paula Dean, but Alton's recipe for Garlic Mashed Potatoes is just a cut above in my book. Great idea, have a Bobby Flay type throw down between Alton and Paula on Garlic Mashed Potatoes and let me be a judge.

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I felt the smashed garlic was still too large after simmering in the half and half and using the potato masher on them so I strained the mixture before adding it to the potatoes. I love the creamy texture and taste even without any butter!