Garlic mashed potatoes recipes include Kraft's, Betty Crocker's and Taste of Home's versions of the dish. Kraft's and Taste of Home's recipes call for boiling potatoes before mashing them, whereas Taste of Home's recipe requires roasting them.
To make Kraft's garlic mashed potatoes, cook 2 pounds of peeled and cubed potatoes, 1 chopped onion and 3 minced garlic cloves in boiling water for 20 minutes. Drain and beat the mixture until smooth. Slowly beat in 1/4 cup of Dijon mustard, 1/4 cup of melted butter and 2 tablespoons of milk. Stir in 1/4 cup of chopped parsley before serving.
To make Betty Crocker's garlic mashed potatoes, bake 6 garlic cloves wrapped in foil and 2 pounds of potatoes at 375 F for 1 hour. In a skillet, heat 2 tablespoons of oil with 1 teaspoon of fresh rosemary leaves for 2 to 3 minutes. Remove the skins from the baked potatoes and garlic cloves, and combine the potatoes and garlic cloves with the oil mixture and 1/2 teaspoon of salt. Mash until fluffy, adding 1/3 to 1/2 cup of milk in the process.
To make Taste of Home's garlic mashed potatoes, boil 8 quartered red potatoes with 3 peeled garlic cloves in water. Simmer for 15 to 20 minutes, drain and add in 2 tablespoons of butter, 1/2 cup of warmed milk and 1/2 teaspoon of salt. Mash the potatoes, and stir in 1/4 cup of grated Parmesan cheese.