I love garlic mashed potatoes. I could seriously eat an entire batch of them. I came up with this recipe back when we were newly married and I was craving Outback but didn’t have one close by.
You will need:
5 or 6 potatoes, cooked until soft with skins removed (I sometimes leave the skin on one or two, to make them more Outbackish)
1/2 cup milk
1/2 stick of butter melted (Use the real stuff, you’ll thank me)
1/2 cup grated Parmesan cheese
1/2 cup grated cheddar cheese
Add everything together in a big bowl, using your stand mixer or a hand mixer, mix for 5-10 minutes. I know that seems like a lot, but the less lumps the better. If it seems too stiff add more milk.
After it is completely mixed, it is time to season. This is where it can get tricky because every body’s tastes are different. I like to be able to taste the garlic, that is the whole point of garlic mashed potatoes right? So here is what I do.
1-1.5 tablespoons garlic
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon dehydrated onion
You add more or less of each spice, to taste. Always start with less and add more until you get where you want to be. Sometimes I am in the mood for SPICY garlic potatoes, so I add red pepper, anywhere between a teaspoon and a couple of tablespoons depending on how much I want them to kick. Mix all your spices in and the refrain from eating the entire bowl. 🙂
They sound wonderful. Outback is one of the few restaurants I can eat at and the one nearest us (an hour away) left town about a year ago. WAH. At least I guess I could make these potatoes and imagine that I'm at Outback with a Victoria center-cut fillet and steamed veggies. 🙂
Yum. But why the refrain from eating the entire bowl at the end? It's best to invite friends and then together polish off the whole bowl…