Secret Recipe Garlic Smashed Potatoes

3 pounds unpeeled red potatoes, quartered

1/2 pound butter, room temperature

3 ounces Romano cheese, grated

2 tablespoons and 2-3/4 teaspoons chopped garlic

1-1/2 teaspoons salt

1-1/2 teaspoons dried oregano

Bring a large pot of salted water to a boil.

Add potatoes and cook until tender but still firm, about 45 minutes; drain.

Stir in butter, cheese, garlic, salt and oregano.

Mash with a potato masher or with an electric mixer.               

This was unbelievably delicious with roasted garlic.

To roast garlic:

Slice the top portion off a head of garlic and remove excess papery skin.

Drizzle olive oil on top and season with salt.

Wrap garlic tightly in foil and place in oven preheated at 375F for 35 minutes.    

Garlic Mashed Potatoes with Herbs

• 1 1/2 pounds russet potatoes, peeled, quartered
• 5 garlic cloves
• 1/2 cup (1 stick) butter, room temperature, cut into pieces
• 1/2 cup chopped mixed fresh herbs (such as basil, parsley, and chives)
Cook potatoes and garlic in large saucepan of boiling salted water until tender, about 25 minutes. Drain well. Return potatoes and garlic to pot.
Using handheld electric mixer, beat potato mixture at low speed until smooth. Add butter; beat until melted and smooth. Increase speed and whip potatoes just until light and fluffy. Stir in herbs. Season with salt and pepper; serve.

Chevy'a Garlic Mashed Potatoes

Give yourself the time to bake and cool the potatoes.

4 medium/large russet potatoes
1 tablespoon butter
1 tablespoon minced fresh garlic (3-4 cloves)
3/4 cup water
1/2 cup cream
3/4 teaspoon salt
1/8 teaspoon black pepper

Preheat oven to 400 degrees.
Bake the potatoes by first rubbing them lightly with oil and then baking them in the preheated oven for 1 hour until they are tender. Cool.
Mash potatoes and remove about half of the skin. You want to leave the rest in.
Melt the butter in a large suacepan over medium heat, then add garlic and saute for 5 minutes.
Add the remaining ingredients to the pan and cook for 5-10 minutes while stirring often until garlic mashed potatoes are very hot.

Garlic Mashed Potatoes

2 pounds (6 medium) potatoes, cut into 1-inch chucks
1 1/2 cups lowfat milk
3 tablespoons butter
4 cloves garlic, minced
Salt and pepper, to taste

In large saucepan cook potatoes in 2 inches boiling water, covered, about 10 minutes until tender; drain thoroughly, then shake potatoes over low heat 1 to 2 minutes to dry thoroughly.

Mash potatoes with potato masher or beat with electric hand mixer; reserve.
Place milk, butter and garlic in small saucepan; set over medium-low heat and simmer until heated through, beat into potatoes until thoroughly mixed and fluffy.

Mix in additional milk, if necessary, to reach desired consistency.
Season with salt and pepper.

Nutritional Information:Calories: 187