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Chevys Garlic Mashed Potatoes Recipe
Chevys Garlic Mashed Potatoes
By Todd Wilbur

Recipe Rating: 4.8 (4 reviews)
 
This easy-to-clone dish comes alongside many of the tasty entrees at this Mexican restaurant chain, or it can be ordered up, pronto, on the side. Its a nice clone to have around since it goes well with so many of your homemade dishes, Mexican or otherwise. Get yourself four large russet potatoes and start peeling, but you don't need to peel all the skin off. Leave a little skin on there for texture. And when you boil the potatoes, toss the whole garlic cloves right in the pot. That way the garlic begins to flavor the potatoes as they boil, and when you mash the potatoes the cooked garlic gets mashed up too. Cool, eh?
6 to 7 cups water
4 medium/large russet potatoes
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Paul  
Submitted on 03/28/09

Very good. I used half and half, as cream is just unnecessary and fattening. I would definitely do this one again!
maria  
Submitted on 12/16/05

One word, "delicious". I would suggest leaving on all of the skin.
Ann Funk  
Submitted on 09/19/05

I like making and serving these potatoes. I have used the red pots with some skin on--looks nice. To have less calories I don't use the cream at all and less butter. I leave a little of the cooking water in and toss in powdered milk then I "smash" them all together. Wonderful!
leslie  
Submitted on 07/20/05

we thought these garlic mashed potatoes were very good! i like the idea of leaving on some of the peel. this makes for better presentation & texture. thanks todd!