Garlic Mashed Potatoes

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Very tasty but be careful. The recipe says to add the reserved olive oil to the potatoes with salt, pepper and cream. If you watch Ina she only adds a couple of tablespoons of the garlic infused olive oil. You can save the remaining infused olive oil for another recipe.

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I made this tonight and served it with Tri-tip. It was the perfect combination. I had a little under 3 lbs of potatoes and only 1/2 cup of olive oil, and that for us was the perfect amount. I noticed that someone used 2 cloves, you really need a small head of garlic to bring out the most flavor. We thought the combo of the garlic and cream, really made the potatoes taste sweet. We will definitely have these potatoes again.

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My husband and I made these potatoes last night with chicken cooked on the Foreman. Since there were only the two of us, and we had a green vegetable also, we did not cook the quantity in the recipe. We had to adjust the ingredients accordingly. We did use butter and whipping cream in the potatoes. We mashed the garlic after they were soft and mashed them in with the potatoes.
They were very tasty, and I would like to try the complete recipe, however, I would be reluctant to add the oil and potato water. We prefer our mashed potatoes more on the firm side, although creamy.

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kind of bland....I put two cloves of roasted garlic and a lot of seasoning and it still is bland....but it is great with some form of sauce

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These were good with the Coq au Vin, but I would not serve them unless there was a sauce to go over them. Emeril still has the best garlic mashed potatoes out there.

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Great taters. Will make them again. Only used 1/4 cup olive oil. Like others I was not sure about all that oil in the potatoes. They came out great. Made them with the Coq Au Vin. Delicious. >^..^<

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*s* After reading the recipe, I was shocked about the oil content, and was going to delete this recipe. Courtney's comments reminded me that FN often changes recipes , (which seems counter-intuitive if they actually want to sell books. Anyway, the potatoes were very good. Not the best garlic potatoes I've made, but still good. My mom's mashed potatoes still reign supreme, though. They are undeniable the world's best. Probably due to her choice of potato variety, and technique. Its hard to fool aound with perfection, so I rarely try other recipes. But this one is good, and I like Ina!

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Too much garlic and oil. I will stick to the butter and buttermilk recipe.

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Just made these. I don't have a food mill but they turned out great just using my hand mixer.

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Loved this recipe, especially because it has no butter and very little cream. the garlic infused olive oil gave it a great flavor. from now on, this is my way of making mashed potatoes!
Anna, Atlanta, GA