 | | Directions | 1. Place potatoes in 2-quart saucepan. Cover with water. Bring to boil. Reduce heat to low; cover and simmer 10 minutes or until potatoes are tender.
2. Drain and return potatoes to saucepan. Add garlic and salt.
3. Mash with potato masher, gradually adding milk, then butter. Stir in cheese and parsley.Almost-Instant Garlic Mashed Potatoes: Stir 1 teaspoon McCormick® California Style Crushed Garlic made from Fresh Garlic into 4 cups prepared (instant or refrigerated) mashed potatoes. Add 1/2 cup shredded Cheddar cheese, if desired. |
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Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 6
|  | | Ingredients | | - | | 2 pounds russet or Idaho potatoes, peeled and quartered |
| - | | 1 teaspoon McCormick® California Style Crushed Garlic made from Fresh Garlic |
| - | | 1 teaspoon salt |
| - | | 1/2 cup milk |
| - | | 1/4 cup (1/2 stick) butter, cut into chunks |
| - | | 1/2 cup shredded Cheddar cheese |
| - | | 1 teaspoon McCormick® Parsley Flakes |
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| | Nutrition (per serving) | Calories: 223 Calories
Fat: 11 Grams
Protein: 5 Grams
Cholesterol: 32 Milligrams
Carbohydrates: 26 Grams
Sodium: 520 Milligrams
Fiber: 2 Grams
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