In my opinion, these mashed potatoes are even better than Buca’s. The first time I made them for my family they went nuts. You really need a powerful mixer (like a KitchenAid) when making these potatoes. I’ve burned out the motor on a hand mixer on this exact recipe!
I do think this recipe could use more butter. There is a recipe floating around on the internet calling for two-pounds of potatoes and one pound of butter! So rightfully this recipe should have called for over two pounds of butter. I was a little skeptical of such a large butter to potato ratio. If you’d like to add more butter you should feel free to do so.
- 5 lbs small red-skinned potatoes
- 6 large cloves garlic, minced
- 1 tsp. garlic powder
- 1 T. dried basil
- 1 tsp. salt
- 8 oz grated Romano cheese
- 1 ½ c. butter
- Wash potatoes and place in a large pot.
- Cover with water and bring to a boil over medium-high heat. Reduce heat to low and cook until the potatoes are tender. (About 15 minutes.) Drain potatoes and transfer to your mixing bowl.
- Immediately add garlic, basil, salt, cheese and butter. Blend thoroughly using the whip attachment of the electric mixer.
Normal recipes use two pounds of potatoes, but I bought a five-pound bag of red potatoes at Winco the other day for $2.88. I never really cook with potatoes, so I decided I might as well make a huge recipe to use up all the potatoes. Traditional Buca di Beppo copycat recipes use Oregano, not basil. I used up all the Oregano for the Boule bread dough made earlier this morning, so I had to swap Basil for Oregano. It seemed to work well.