Recipe By AUSTAD
Published Sep 25th
Garlic Mashed Potatoes Secret Recipe
Prep 15m Cook 45m Additional - Ready In 1h
Servings 100 servings Calories 498

This is my secret recipe for Garlic Mashed potatoes, reverse engineered from a certain Italian restaurant. This recipe for 100 servings, I usually cut it down to 10 servings (1 5lb bag of potatoes). I guarantee that these are the best potatoes you’ve ever tasted.

Recipe Ingredients

  • 50 pounds unpeeled red potatoes, quartered
  • 8 pounds butter, room temperature
  • 3 pounds Romano cheese, grated
  • 3 cups chopped garlic
  • ½ cup salt
  • ½ cup dried oregano

Cooking Directions

  1. 1 Bring a large pot of salted water to a boil
  2. 2 Add potatoes and cook until tender but still firm, about 45 minutes; drain
  3. 3 Stir in butter, cheese, garlic, salt and oregano
  4. 4 Mash with a potato masher or with an electric mixer.

Nutrition Facts

  • Calories 498
  • Carbohydrate 43.2 g
  • Cholesterol 92.3 mg
  • Fat 33.4 g
  • Fiber 3.9 g
  • Protein 8.8 g
  • Saturated Fat 21.1 g
  • Sodium 848.6 mg
  • Sugar 2.2 g


  1. I'm the author of this recipe, and I just wanted a add a couple of notes. Do NOT use margarine with the recipe, they will come out dry. Make sure you drain the potatoes very well, drop the butter in first, give it a couple of mashes and add the rest of the ingredients. This - Read more ...
  2. My daughter made these potatoes to see if they were as good as my garlic mashed potatoes--we both agreed it was a big dud. It would be infinitely better if you put the whole garlic cloves in the water with the potatoes as they cook. This infuses the potatoes with lots of garlic flavor, and - Read more ...
  3. Yes, I completely changed the recipe, but I wanted to review it anyway to express my appreciation for the concept. I made one serving and just eyeballed the amounts of ingredients to my preference. I used russett potatoes, parmesan, margarine, and milk. I boiled the garlic along with the potatoes, which resulted in a loss - Read more ...
  4. A unique and exciting flavor. The preparation was easy and didn't take long at all. I made it for my friends and they were all trying to figure out what the extra kick was, it was the Oregano. It goes nicely in these potatoes. I made a couple of minor changes: I added a 1/4 - Read more ...
  5. One more review hardly seems worth it - so many have already praised this dish. But I'm adding my 2 cents anyhow: Very good - VERY garlicky. I, too, scaled it down for 10 people. Red potatoes boil up very nicely and make it easy to use your blender on them once they're done. I - Read more ...
  6. I have a similiar recipe however I boil the garlic with the potatoes and just mash them together which leaves lots of garlic taste without biting into raw garlic.
  7. This was unbelievably delicious with roasted garlic. To roast garlic: slice the top portion off a head of garlic and remove excess papery skin. Drizzle olive oil on top and season with salt. Wrap garlic tightly in foil and place in oven preheated at 375F for 35 minutes. I scaled this recipe down to 6 - Read more ...
  8. Absolutely unbelievable! So easy to make and turned out perfect. Instead of chopped garlic, I simply roasted a bulb of garlic in the oven, mashed it and added it right in. That way the garlic was more mellow and not overpowering. I was a bit nervous that the recipe didn't call for milk, but DON'T - Read more ...
  9. WOW! These are some great potatoes!! I really don't like the taste of raw garlic, so I used the equivalent amount of roasted garlic, and also substitued Italian seasoning for the oregano. These are fabulous and actually very easy and fast. Will definitely make again and again, especially when I want to impress!