Mashed Garlic & Onion Potatoes

  • Prep Time: 10 mins
  • Total Time: 40 mins
  • Servings: 6
  • About This Recipe

    “Garlic lovers unite! This is a really tasty way to serve potatoes but you have to like garlic and onions.”

    Ingredients

  • 6mediumrusset potatoes, scrubbed
  • 1tablespoonolive oil
  • 6garlic cloves, minced
  • 2mediumyellow onions, chopped( about 2 cups)
  • 1/4 cupskim milk
  • 1/2 teaspoonsalt
  • 1/2 teaspoonblack pepper
  • 1tablespoonchopped fresh thyme( or 1 tsp dried)
  • 1tablespoonbutter, melted
  • Directions

  • Cook potatoes until fork tender (about 30 min).
  • While potatoes are cooking, heat olive oil in a medium skillet over medium heat.
  • Add garlic and onions, cook, stirring frequently until soft and golden (about 10 min).
  • Drain potatoes, reserve 1/4 cup liquid.
  • Cool potatoes until you can handle them to slip off the skins.
  • Cut potatoes into quarters and return to the saucepan.
  • Add 1/4 cup potato water, milk, salt & pepper.
  • Heat mixture until heated through (about 5 min).
  • Mash potato mixture until smooth.
  • Stir in onion/garlic & thyme.
  • Spoon potatoes into a serving dish; drizzle with butter and serve.
  • Reviews

  • “Wonderful Bergy! You know me and gahhhhhlic so this was great. Only think I did different is leave some of the skins on. I served this with a garlic & herb pork roast and oh la la! Thanks!”

  • “Beats plain mashed potatoes all to pieces.Thank you.”

  • “Great taters.I followed the recipe exactly except I put potatoes through a ricer instead of mashing them.I also used 1% milk.The onions and garlic turn ordinary potatoes into something special.I served them with roast turkey, stuffing, carrots and green beans. Will be making many more times.Thanks Bergy.”

  • “Yummy”

  • “Good mashed potatoes but I did need to add about 2 tbsp sour cream to get the creamy taste I love in mashed.Next time I will skip the water, and use all milk.”

  • “Wondeful tasting potatos. I would of like them more creamy. I added extra milk and they were still a little dry.”

  • “The worst thing about this recipewas that I ate way too much!!!This is a wonderful recipe thatI will be definitely be making again. Thank You so much!!”

  • “Excellant mashed potaotes , lots of flavour.Served them for Easter turkey dinner.Love the onion garlic combo, I was out of thyme and will try it next time and i will be making them again. Also left off the last drizzle of butter to save a few calories.Thanks for posting!!”

  • “Great though I took some liberties with the seasonings. Dropped the Thyme and used evaporated milk in place of the skim, but otherwise was spot on and got rave reviews from the roommates :D”

  • “Simple and delicious.Thanks for a great recipe!”

  • “Very easy to make, and absolutely delicious.By not using a ton of butter (like many other recipes), you make a healthier entree.Maybe add a little more milk to ensure that the potatoes are not too dry; otherwise, an amazing dish.Highly recommended.”

  • “Excellant! We loved this one. I changed nothing in this recipe, no need to.Thanks for posting this for us to try.”

  • “Very tasty. Will try again.”

  • “This was wonderful, and very easy. The fresh Thyme made the recipe. I left the skins on because we like a heartier mashed potato. Thank you very much!”

  • “Very tasty and easy to prepare.”

  • “My potatoes cooked in less time, so I stopped cooking my onions when soft but not to the golden stage and you definitely could notice a few crunches now and then….which wasn’t appealing to the kids. Also, I used dried thyme and ground up with my mortar and pestle to release more flavor, but still the taste got swallowed by the juices from my roast. Next time, as JanRoundOz suggests, serve with a less dominating entree, like baked chicken or fish. PS-I think I used 8 cloves of garlic, too……yum! Thanks Bergy, I’m a fan!”

  • “These potatoes were served as part of my Thanksgiving dinner.Whoever said that low fat also meant low in flavor had not tried these potatoes.The lone tablespoon of butter and skim milk is plenty for creamy rich potatoes.I used white rose potatoes, scrubbed and cut in quarters before cooking.The onions were some Vadilla onions that I had caramelized a few months back and placed in the freezer.This is a nice low fat, full flavor dish.Thanks!”

  • “We mad a half recipe of this simple dish tonight.They were good Bergy when I tasted them to check the seasonings, but they got lost when served with our very richly flavoured shanks. I’ll make them again with a less dominating main dish.”

  • “This was soooo wonderful, Bergy!6 cloves of garlic is NOT too much, and it made those Texas 1015 onions taste fabulous.This will be my new comfort food.So easy, and so good!Thanks for sharing your recipe.”

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