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Garlic mashed potatoes are so good! Especially great with steak.
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Don't forget to check out my
Thanksgiving Turkey Dinner Menu,
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Lamb Loin Chops
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
potatoes, peeled and chopped
garlic cloves, peeled
1 cup (8 ounces) butter, room temperature
3 tablespoons sour cream
Salt and pepper to taste
How To Roast Garlic
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
Makes 4 servings.