Hi Rania,
I think you're going to laugh when you see this but if you're into experimenting you may have fun with it. Doing searches on the Net here's all I could come up with as the sites that had the recipe are no longer available. The text is just from the sample lines that the search engine provides but maybe it will give you a good start...
"Garlic Mashed Potatoes
This recipe was borrowed from Chili's Resturant:
8 to 10 Medium Potatoes, half peeled, half unpeeled cut in 1/2 inch slices
3 Cloves Garlic
This is what we call "Smashed Taters".
It's kind of a "retro" recipe. Don't whip them."
...The best bet going from there would be to boil the potatoes and garlic together then mash them by hand with some cream and butter. Add salt and pepper to taste.
Happy Cooking!
Betsy
www.recipelink.com
I think you're going to laugh when you see this but if you're into experimenting you may have fun with it. Doing searches on the Net here's all I could come up with as the sites that had the recipe are no longer available. The text is just from the sample lines that the search engine provides but maybe it will give you a good start...
"Garlic Mashed Potatoes
This recipe was borrowed from Chili's Resturant:
8 to 10 Medium Potatoes, half peeled, half unpeeled cut in 1/2 inch slices
3 Cloves Garlic
This is what we call "Smashed Taters".
It's kind of a "retro" recipe. Don't whip them."
...The best bet going from there would be to boil the potatoes and garlic together then mash them by hand with some cream and butter. Add salt and pepper to taste.
Happy Cooking!
Betsy
www.recipelink.com
MsgID: 149200
Shared by: Betsy at Recipelink.com
In reply to: ISO: chili's mashed potatoes
Board: Copycat Recipe Requests at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: ISO: chili's mashed potatoes
Board: Copycat Recipe Requests at Recipelink.com
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| Reviews and Replies: | |
| 1 | ISO: chili's mashed potatoes |
| rania | |
| 2 | Recipe: Chili's Mashed Potatoes (incomplete recipe!) |
| Betsy at Recipelink.com | |
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- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!