Garlic Mashed Potatoes
How To Make Garlic Mashed Potatoes - Mashed Potato Recipe


  Home    |   Recipe Indexes   |   Dinner Party Menus   |   Food History   |   Diet - Health - Beauty

Baking Corner |  Regional Foods | Cooking Articles Hints & Tips | Culinary Dictionary | Newspaper Columns


Follow What's Cooking America on Facebook

Garlic mashed potatoes are so good! Especially great with steak.
 

perfect mashed potatoes

Learn about Potato Hints, Tips, and Information, Sweet Potato Tips, History of Potatoes and more great Potato Recipes.

Don't forget to check out my Thanksgiving Turkey Dinner Menu, German Roulade Dinner Dinner Menu, and Lamb Loin Chops dinner menu which includes Garlic Mashed Potatoes.
 


 

Garlic Mashed Potatoes Recipe

Recipe Type: Mashed Potatoes, Garlic
Yields: 4 servings
Prep time: 15 min
Cook time: 20 min


Ingredients:

2 heads roasted garlic heads*
5 large russet potatoes, peeled and chopped
5 whole garlic cloves, peeled
1 cup (8 ounces) butter, room temperature
3 tablespoons sour cream
1/4 cup heavy cream
Salt and pepper to taste

roasted garlic* Learn How To Roast Garlic


Preparation:

In a large pot of boiling salted water, cook potatoes and the 5 garlic cloves about 20 minutes or until tender when pierced with a fork; remove from heat and drain. Overcooking can cause the potatoes to become gummy. Return potatoes to pot and stir over medium heat until excess moisture evaporates, about 1 minute. Remove from heat.

Squeeze out the cloves from the cooled roasted garlic heads and add to the mashed potatoes with the other ingredients.

Mash potatoes, garlic, and 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 links.

Makes 4 servings.