Nola's Mashed Red Potatoes
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- Recipe categories: Vegetables, Red Potato, Potato,
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Average Rating:
Total Reviews: 16
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By ritzyjkj_12330864
Chicago, IL
on November 04, 2012
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OMG!!!, great recipe. A friend raved about her mashed red potatoes. I couldn't remember her recipe. Looked online and used this recipe, but I chose to use heavy cream and more butter. This is definitely a keeper. My family totally enjoyed this along with our meatloaf.
By Briprncss
Stockton, ca
on March 14, 2012
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Perfect. I used about half the garlic- UH-mazing!!
By LAisling
on November 24, 2011
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Just made these, and wow! Delicious! I used a combination of half and half and 2% milk instead of heavy cream and they were just as creamy.
By tchestman88_122...
Freehold, 70
on August 03, 2010
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No need for any comments, the title speaks for itself!
By amtufano_12891056
Woodbury, 72
on May 26, 2010
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Really delicious. Can make with 1% milk and it turns out just fine. You may wish to cut down on the garlic, depending on personal taste. VERY EASY
By lizapa.pr_12202035
Blacklick, 75
on January 17, 2010
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I made this recipe for a group of friends and it turned out really good. I made it in advance and then re-heat it and it was really tasty. I also used the kitchenaid to mash them.
By karen.hunter_94...
Grand Rapids, MI
on October 06, 2009
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I love mashed potatoes, but don't enjoy peeling them much. This is a quick and easy side that is absolutely delicious. They have a nice mild flavor with the roasted garlic and a wonderful creamy texture. I even did them with milk once to reduce the calories and they were still good, though not quite as rich as when I used cream, of course!
By max4488
San Mateo, CA
on July 27, 2009
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I wanted to do a mashed skin-on red potatoe recipe and this fit it perfectly.
By Wbastert
Louisville, KY
on March 24, 2009
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These were so easy to make and ended up being the best mashed potatoes I've ever tasted! Instead of oven roasting the garlic, I separted invidual cloves and put them in a saute pan with a little bit of olive oil and pan roasted them for fifteen or twenty minutes until they were soft, then mashed them into the potatoes and cream. Fantastic and couldn't be easier!
By r_nesbit_9892996
Madison, MS
on July 13, 2008
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This recipe is perfect. For those that claim the garlic taste is overbearing are probably not roasting their own garlic or they are not roasting it long enough. When garlic is roasted the way it is supposed to, it is sweet and is the perfect base seasoning for these potatoes. These potatoes are creamy, savory and just delicious.