GarlicMashedPotatoes.jpeg
GarlicMashedPotatoes.jpeg
Garlic Mashed Potatoes
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Recipe - Dearborn Market
GarlicMashedPotatoes.jpeg
Garlic Mashed Potatoes
Prep Time10 Minutes
Servings8
Cook Time20 Minutes
svg/info/recipe-calories Created with Sketch. Calories206
Ingredients
3 lbs russet potatoes, peeled and quartered
1 tsp McCormick® Garlic Powder
1 tsp salt
1/2 tsp McCormick® Ground White Pepper
2/3 cup milk
3 tbs butter
1/2 cup shredded sharp Cheddar cheese
Directions
  1. Place potatoes in 4-quart saucepan. Cover with water. Bring to boil. Reduce heat to low; cover and simmer 15 to 20 minutes or until potatoes are fork tender.
  2. Drain and return potatoes to pan on low heat. Add garlic powder, salt and pepper. Mash with potato masher, gradually adding milk, then butter. Stir in cheese. TIPS AND TRICKS Make Ahead: Spoon prepared mashed potatoes into lightly buttered 2 1/2-quart baking dish. Cover and refrigerate up to 24 hours. Reheat, uncovered, at 350°F for 30 to 35 minutes.
10 minutes
Prep Time
20 minutes
Cook Time
8
Servings
svg/info/recipe-calories Created with Sketch.
206
Calories

Shop Ingredients

Makes 8 servings
3 lbs russet potatoes, peeled and quartered
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Bowl & Basket Russet Potatoes, 5 Pound
$3.29$3.29/5lb
1 tsp McCormick® Garlic Powder
Not Available
1 tsp salt
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Morton Salt, 26 Ounce
$1.29$0.05/oz
1/2 tsp McCormick® Ground White Pepper
Not Available
2/3 cup milk
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Wholesome Pantry Organic Whole Milk, 64 Fluid ounce
$3.49$0.05/fl oz
3 tbs butter
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Bowl & Basket Butter Sweet Cream Salted, 16 Ounce
$2.99$0.19/oz
1/2 cup shredded sharp Cheddar cheese
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Cabot Horseradish Cheddar Cheese, 8 Ounce
$3.19$0.40/oz

Directions

  1. Place potatoes in 4-quart saucepan. Cover with water. Bring to boil. Reduce heat to low; cover and simmer 15 to 20 minutes or until potatoes are fork tender.
  2. Drain and return potatoes to pan on low heat. Add garlic powder, salt and pepper. Mash with potato masher, gradually adding milk, then butter. Stir in cheese. TIPS AND TRICKS Make Ahead: Spoon prepared mashed potatoes into lightly buttered 2 1/2-quart baking dish. Cover and refrigerate up to 24 hours. Reheat, uncovered, at 350°F for 30 to 35 minutes.