Cooking From Memory ~ A Recipe Journal

Garlic Mashed Potatoes (Byerly’s)

(Photo Credit:

Ingredients ~

  • 2 medium bulbs (in other words, a lot of…) garlic
  • 4 pounds Russet or Yukon Gold potatoes, peeled
  • 1 teaspoon salt
  • 1 1/3 cups milk
  • ¼ cup butter or margarine
  • ½ cup grated Romano Cheese
  • 1 teaspoon salt
  • ½ teaspoon white pepper

Method ~

Separate and peel  garlic cloves.  In a large Dutch oven, arrange potatoes and garlic cloves. Cover with water; add 1 tsp. salt.  Bring to a boil, covered, over high heat, reduce heat. Simmer until tender when pierced with a fork (25-30 minutes).  In a small saucepan, warm milk and butter over low heat.  Drain potatoes and garlic; add warm milk and butter, cheese, 1 tsp salt and pepper.  Mash with a hand potato masher and smooth.  Serves 8-10

~~ with thanks to Lund’s and Byerly’s

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