Garlic Mashed Potatoes Recipe

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Christmas    Garlic    Mashed Potatoes    Side Dishes    Thanksgiving   

 

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Garlic mashed potatoes – Mashed potatoes are good, but when flavored with roasted garlic, they are great!  Adding roasted garlic elevates the old-fashioned classic mashed potatoes to new heights.

As far as my husband is concerned, there is no better side dish to serve with your dinner, specially with a perfect-cooked steak.  Your family and friends are sure to love these creamy garlic mashed potatoes.

 

Garlic Mashed Potatoes

 

 

 

Garlic Mashed Potatoes Recipe:

Garlic Mashed Potatoes Recipe

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 4 servings

Ingredients:

2 heads roasted garlic*
5 large russet potatoes, peeled and cut into uniform 2-inch chunks
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

Garlic Mashed Potatoes
* Learn How Easy It Is To Roast Garlic.  Oven roasted garlic is milder than raw garlic as garlic becomes very mellow and easy to spread after cooking.  In fact, raw garlic is two to four times stronger in flavor.

Roasted garlic makes a delicious creamy garlic saucedips, and can also serve as an appetizer.

 

 

Instructions:

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 cooking thermometer.  Overcooking can cause the potatoes to become gummy.

Thermapen ThermometerThis 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: Thermapen Thermometer.

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.

Potato RicerNote:  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 do not have one and would like to purchase a potato ricer, just click on the green link.

The prepared mashed potatoes may be made up to a week ahead of time. If preparing ahead, place in an ovenproof baking dish, allow to cool slightly, cover, and refrigerate.

Take the prepared mashed potatoes out of refrigerator about 3-1/2 hours before serving time.  See Preparing Make-Ahead Mashed Potatoes above.  Place the mashed potatoes in the crock-pot/slow cooker.  Cover and use low heat for approximately 3 hours, stirring once or twice.  When you are ready to serve the mashed potatoes, stir, and then add some additional dollops of butter.

Makes 4 servings.

 

Microwave Mashed Potatoes - 10-Minute Mashed Potatoes Recipe:

Wash potatoes and peel if desired.  Place the whole potatoes into a microwave-safe dish.  Cover dish (if covering the dish with plastic wrap, poke a small hole in the plastic).

Place potatoes in the microwave.  Microwave on HIGH for 8 minutes or until the potatoes are done.  Using oven mitts, carefully remove dish from microwave. NOTE: Due to steam building up, use oven mitts or tongs to remove plastic wrap from the dish.

Place the cooked potatoes into a large bowl.  Use a potato masher or potato ricer to mash potatoes until there are no lumps.  Do not use your electric mixer.

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.

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.

 

https://whatscookingamerica.net/Vegetables/PotatoesMashedGarlic.htm

Related Mashed Potato Recipes:

Make-Ahead Mashed Potatoes
Smashed Potatoes
Browned Butter Smashed Potatoes with Butternut Squash
Duchess Potatoes
Truffled Mashed Potatoes

 

 

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