Bennigan’s Garlic Mashed Potatoes

Many of the Bennigan’s went out of business in 2008, and are no longer around.  You can enjoy their famous garlic mashed potatoes still. These are some of the best mashed potatoes around. The garlic in these add just the right touch to these mashed potatoes.

garlic mashed potatoes

Bennigan’s Garlic Mashed Potatoes

garlic mashed potatoes

Bennigan’s Garlic Mashed Potatoes

It's is easy to make garlic mashed potatoes.
5 from 1 vote
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Course: Side Dish
Cuisine: American
Keyword: Bennigan's Garlic Mashed Potatoes
Servings: 4
Calories: 178kcal

Ingredients

  • 1 pound red potatoes
  • 3 tablespoons butter
  • 1/4 cup half and half
  • 4 cloves Roasted Garlic

Instructions

  • To really get their flavor, these potatoes need to be baked, not boiled. So bake them in a 350-degree oven for about 20-30 minutes. This would be a great time to roast that garlic too. You can either use a traditional roaster, or you may wrap a bulb of garlic in foil and roast that, be sure to coat the bulb with some olive oil before you roast it. 
  • Remove potatoes from oven and allow them to cool. You can leave the peelings on or off; I like to leave a few of them on. Chop potatoes, add butter, and half and half, and mix with an electric mixture. Add cloves of garlic, and salt and pepper to taste. You will want to heat these potatoes in a saucepan until they warm up again.

Nutrition

Calories: 178kcal | Carbohydrates: 19g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 102mg | Potassium: 547mg | Fiber: 1g | Sugar: 1g | Vitamin A: 315IU | Vitamin C: 10.7mg | Calcium: 35mg | Iron: 0.9mg
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About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Comments

  1. wayngrove

    I’m sorry, but this recipe is not even close to the official Bennigan’s recipe. I was a cook-turned-manager for the chain for 10 years, and I made plenty of orders in that time. The potatoes were, in fact, boiled. The actual garlic seasoning came in an 8oz package, so I can’t give you the breakdown, but here’s what I’ve come up with to match the flavor:
    2 garlic Bulbs
    1 tbsp Olive Oil
    1 lb butter, softened
    1 tbsp white pepper
    3 tbsp fresh cilantro, minced
    1 tbsp fresh chives, chopped
    4oz Cream Cheese
    8oz Sour Cream
    5 lb red potatoes, 1″ slices, skin on
    3 lb Russet potatoes, 1″ slices, skin on
    6 qt water
    2 tbsp salt, for boiling

    Add sliced potatoes to salted boiling water and boil until tender.
    Drain.
    Coat garlic with olive oil and wrap in foil. Place in muffin tray and bake in a preheated oven for 10 minutes.
    Add garlic, butter, white pepper, cilantro, chives, Cream Cheese & Sour Cream and lightly mash, but be careful not to overmash. Leave lumps.
    Serve immediately or refrigerate, uncovered, and portion when cooled.

    Hope this helps.

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