Better than Buca di Beppo’s Garlic Mashed Potatoes

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


  1. Wash potatoes and place in a large pot.
  2. 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.
  3. 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.

Recipe rating: 

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