use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe

FREE recipes delivered to your inbox!

Sign up

FREE recipes delivered to your inbox!

Discover the secret to better-for-you baking and cooking. Start getting our newsletter today!


Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Garlic Parsley Mashed Potatoes

Whoever thinks little things don’t matter surely hasn’t tried this simple twist on a classic side dish. You’re welcome.

Be the first to rate this

Has average rating

Total rating count

  • Cooking time25 min
  • Prep time15 min
  • Servings6
recipe image Garlic Parsley Mashed Potatoes


  • 1 1/2 lbs. (750 g) red potatoes, unpeeled and cut into chunks
  • 1/3 cup (75 mL) Becel® Buttery Taste margarine*
  • 2 cloves garlic, finely chopped
  • 1/4 cup (60 mL) skim milk
  • 2 Tbsp. (30 mL) finely chopped fresh parsley leaves

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. In a medium saucepan, add potatoes and cover with water. Bring to a boil over high heat. Reduce heat to low and simmer 20 minutes or until potatoes are very tender; drain. In same saucepan, melt Becel® Buttery Taste margarine over medium heat and cook garlic, stirring for 1 minute or until fragrant.
  2. Return potatoes to saucepan; mash. Stir in remaining ingredients.
*Becel® Gold in Quebec

How would you rate this recipe?