- 2 pounds potatoes (diced)
- 4 garlic (+ cloves, peeled)
- 1/4 cup broth (or water)
- 2 tablespoons butter (cubed)
- 1/2 cup sour cream
- 1/2 cup Parmigiano Reggiano (parmesan cheese, grated)
- 2 tablespoons parsley (chopped)
|Calories320Calories from Fat140|
|% DAILY VALUE|
|Calories from Fat140|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Andie 4 Jan
This was not nearly enough liquid or cooking time, and it lacked flavour. The whole cloves of garlic did not adequately dissipate and made mashing very difficult.
Ramen D'Onion 30 Dec 2018
They reccommend wayyyyy too much garlic for the portion. Slow cooking mashed potatoes is just unnecessary.
Babet L. 25 Nov 2018
I will NEVER make this again. This ruined my Thanksgiving.
Amy Schlake 23 Nov 2018
This didn’t work for me. The potatoes didn’t cook evenly, some were burnt and others almost raw.
Hello Vicki! 23 Nov 2018
This came out great. I made them for Thanksgiving and everyone loves them.
Weare 23 Nov 2018
Just made these for Thanksgiving and this recipe was a blessing!! Freed up space on my stove top and they were delicious!! A new holiday staple for sure!
nope 15 Nov 2018
This recipe definitely needed lots of half n half towards the end because they were so super thick and we prefer creamy mashed taters. However, this recipe opened my eyes to how much easier it is to make mashed potatoes in the crockpot so for that I am grateful!
Celly Y. 26 Dec 2017
I give 3 stars because my family said they liked it but I personally didn’t think they were creamy enough even after adding tons of milk at the end. The flavor was good but could have used more garlic and sour cream.
Marina S. 26 Nov 2017
Really easy to make and delicious.