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Olive Garden Garlic Mashed Potatoes

By Todd Wilbur


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Garlic mashed potatoes are a great side for many entrees, especially when the potatoes are as creamy and flavorful as those at Olive Garden. In our copycat Olive Garden garlic mashed potatoes recipe, the garlic gets boiled with the potatoes to soften it. When the potatoes get passed through a potato ricer (or mashed) the softened garlic goes along for the ride and gets mashed up too. This way you’re guaranteed to get plenty of garlic in every bite. I settled on cream as the dairy used here after my attempts using milk and half-and-half resulted in thin and runny potatoes. I found that cream adds the perfect thickness and smooth richness to the mashers, and it made the closest duplicate.

This side goes great with our Olive Garden Stuffed Chicken Marsala copycat recipe.

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  • 3 1/2 pounds russet potatoes (4 medium potatoes)
  • 8 cloves garlic
  • 1/2 cup (1 stick) unsalted butter
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/4 cups heavy cream
  • Do This
    • Restaurant/Brand
      Olive Garden
    • Instructions
      1. Peel and slice the potatoes into 1- to 1½-inch thick chunks that are all approximately the same size. Drop the potatoes and the peeled whole cloves of garlic into cold water in a large soup pot or Dutch oven. Be sure the water completely covers the potatoes and set it over high heat. When the water begins to boil reduce the heat to medium and boil the potatoes for 30 minutes or until you encounter very little resistance when you stick a paring knife into a potato chunk. When the potatoes are done pour them into a strainer or colander and allow them to cool for 5 minutes.

      2. When you can handle the potatoes mash them through a potato ricer, along with the cloves of garlic, back into the pan. If you don’t have a potato ricer you can mash the potatoes with a potato masher. Be sure the garlic is well-pulverized.

      3. Add the butter to the pan with the potatoes and turn the heat to medium/low. Add the salt and pepper.

      4. Warm the cream to room temperature by nuking it in your microwave for 30 seconds, then add it to the potatoes.

      5. Continue heating the potatoes until the butter has melted, and the potatoes are hot and thick, about 10 minutes.

      Makes 8 cups (8 servings).
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