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.
Bennigan’s Garlic Mashed Potatoes
Bennigan’s Garlic Mashed Potatoes
Bennigan’s Garlic Mashed Potatoes
It's is easy to make garlic mashed potatoes.
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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
Terrie L Swisher
I worked there a long time ago and I remember that 8 oz package of liquid sauce that we put in there. I don’t remember what it was called but I thought it was like a lemon beurre blanc? I’d really like to get some but I don’t know where they bought it from? GFS doesn’t have anything like it. I was hoping to make it for thanksgiving.
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.
Liz Nelson
I ordered these every time I ate there. Thanks for the recipe!