Garlic mashed potatoes are so good! Especially great with steak.
Potato Hints, Tips, and Information,
Sweet Potato Tips,
History of Potatoes and more great
Don't forget to check out my
Thanksgiving Turkey Dinner Menu,
German Roulade Dinner Dinner Menu, and
Lamb Loin Chops Dinner Nenu which includes Garlic Mashed Potatoes.
Garlic Mashed Potatoes Recipe:
Yields: 4 servings
Prep time: 15 min
Cook time: 20 min
2 heads roasted
5 large russet
and cut into uniform 2-inch chunks
garlic cloves, peeled
1 cup (8 ounces) butter, room temperature
3 tablespoons sour cream
Salt and pepper to taste
Learn How To Roast Garlic.
In large saucepan, add cut-up potatoes, 5 garlic cloves, and just
enough cold water until potatoes are covered; bring to a boil. Reduce heat
to medium; cover and let simmer 15 to 20 minutes or until potatoes are tender
when pierced with a fork. Potatoes are done when the internal temperature registers approximately 200 degrees
F. on your
Overcooking can cause the potatoes to become gummy.
is the type of cooking thermometer that I prefer and use in my cooking. I get many readers
asking what cooking thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the
right. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Remove from heat and immediately
drain potatoes thoroughly in a colander.
Return to saucepan; heat over medium-low heat approximately 1 to 2
minutes to dry potatoes, stirring occasionally.
NOTE: Boiled potatoes
left in water will start to jellify and may even increase in volume,
becoming swollen and watery. That is why it is important to let the
potatoes drain for a couple of minutes in a colander immediately after
they are cooked.
Squeeze out the cloves from the cooled roasted garlic heads and add to the mashed potatoes with the other ingredients.
Mash potatoes, garlic, and previously roasted garlic cloves with a potato masher or potato ricer (do not use your electric mixer) until there are no lumps. Add butter, sour cream, and heavy cream; blend until well mixed. Season to taste with salt and pepper.
Transfer to a serving bowl and serve.
Note: Gluey or gooey mashed potatoes are caused by vigorous over mashing, as anyone who has tried to make the side dish in a food processor can attest.
When potatoes are boiled, their starch granules swell. If those granules are broken too vigorously, the cells release copious quantities of starch, resulting in a potatoes
with the consistency of wallpaper paste. I personally use a potato ricer when making mashed potatoes.
Using a potato ricer, you can make velvety smooth mashed potatoes right at home because potatoes come out fluffy without being gummy. Once you use the potato rice,
you will never go back to the old traditional potato masher. If you don't have one and would like to purchase a
potato ricer, just click on the green link.
Makes 4 servings.