Try this:

Nikki - December 20, 2006 08:54:50 AM PST

I hate to divulge my secret to yummy mashed potatoes but...I use Lowry\'s garlic salt with parsley and white pepper in my mashed potatoes. My grandparents used to own the fanciest 5-Star restaurant in Alaska and their chef was one of the top chefs in the world. And this is where it started. It\'s so simple but makes a huge difference.

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excellent--as good as restaurants'

Sam Rash - November 26, 2006 06:48:19 PM PST

These are excellent and not bland AT ALL. They\'re a nice creamy, smooth tasting dish that you can vary the amount of garlic to suit your taste. We\'ve made with half the amount of garlic called for or up to a little more than called for. One needs to use sufficient salt & pepper and russet potatoes work just as good.

Pretty easy to cook up and makes great leftovers.

-vertigoSR37

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OMG SOO GOOD!

V p - November 22, 2007 11:22:03 AM PST

I tried these the first time last year and I make them at least once a month they are wonderful! My fussy kids even enjoy them!

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Good but a little bland!

brronstephen - November 22, 2006 06:08:26 AM PST

I tried the recipe as is.. but found it not very robust so I did it again and added some curry powder and saffaron threads and it was a hit tune for my guests.

3 of 5 found this review helpful.

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I used Mayo

charlie o - December 15, 2007 12:49:53 PM PST

Good recipie. I used mayo instead of milk. I did not heat the mayo, just room temperature. Company loved it

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Will try again.

Maria Hernandez - November 18, 2008 10:42:42 AM PST

I made this recipe last Thanksgiving and it absolutely awesome. The garlic gives it a wonderful but not strong taste.

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Frances H - November 22, 2007 11:07:48 AM PST

Only Martha Stewart would have the chutzpah to take credit for an old and widely-used mashed potato recipe... it was a hit in my family way before anyone ever heard of her. And I agree with the poster that said milk works better than cream. We\'ve tried it both ways and ditched the cream in favor of milk.

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Better versions

Sho C - November 19, 2007 05:48:25 PM PST

I agree with the first post. I have been using the garlic salt in mine for 7 yrs now. Plus I use real milk not cream, it makes it smoother but not too creamy

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A Healthier and Better Way

The Wicked Witch of Alhambra - November 22, 2007 11:55:25 AM PST

This recipe looks fine until you notice the total calorie, fat, and carbohydrate contents. With so many Americans overweight and growing numbers suffering from diabetes,heart trouble (many undiagnosed), and other serious ailments, I\'ve tried to create delicious, but healthy, holiday dinners for years. My mashed potato recipe uses nonfat (yes!) milk, reduced fat margarine or Butter Buds, lots of garlic, white pepper, sometimes a little bit of Amaretto (also adds a nice touch to oil and vinegar salad dressing), nonfat sour cream and/or cream cheese, or a little bit of grated Parmesan and/or Romano cheese. And, oh, yes, paprika on the top. I use Yukon Gold potatoes. Everyone always goes back for seconds (my turkey gravy is excellent, too), and I feel secure in the knowledge that I\'m not contributing to my guests\' health problems – or causing any. And, if they don\'t know what\'s in it and still like it, that\'s even better!

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