Garlic-Mashed Potatoes

[shoyski]

I'm not sure if that's the exact title but it's the recipe from October. Anyhoo, my husband and I thought they were very bland, even though I put in twice the amount of garlic cloves. This was not a keeper for us.

Plus, more time consuming than regular mashed potatoes if you make the gravy, which by the way tasted like thick, floured milk. Wow, can you tell how I felt about them?

[Jeanne G]

Me again!

Hey, I don't know how you normally make your mased potatoes but I've got a keeper from my mom, although she doesn't make them low/reduced fat! But what you do is when you're mixing them add red-fat cream chs & some low fat cream cheese, and garlic or garlic powder & onion salt. Then put them in a casserole - this way it's "make ahead"! Stick them in the fridge and when ready to eat or serve, bake them at 350 for 30 min. I don't really use exact amounts, just whatever you think. Everyone loves them and they're really very easy!!

[shoyski]

Jeanne, that's so funny. I make them that way all the time and guests seem to think I'm some sort of gourmet cook. The reality is I'm just trying to use up sour cream or cream cheese. :-)