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Garlic Mashed Potatoes

Total Time: 40 MIN Makes: 15 Appetizers
Prep Time: 15 MIN Cook Time: 25 MIN

Add a Mini Phyllo Shell crunch and a garlic kick to your mashed potatoes with this appetizer recipe.

  • 1 peeled and quartered medium russet potato
  • 2 peeled garlic cloves
  • 1/2 teaspoon salt
  • 1/4 cup olive oil
  • Dash of salt and pepper
  • 1 package (15 count) Athens® Mini Phyllo Shells
  • 2 tablespoons dill weed, for garnish


In a meduim saucepan, place potato and enough water to cover. Add garlic and salt. Cook over medium heat for 15 minutes or until potato is soft. Drain water, saving 2 tablespoons of liquid. In a food processor, puree potato and garlic. Slowly pour olive oil into running food processor. Add reserved water and process until smooth and creamy. Season with salt and pepper. Spoon 1 rounded teaspoon of fillling into each Phyllo Shell. Bake in preheated 350°F oven for 8-10 minutes or until golden brown. Garnish with dill weed. Serve warm.