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Garlic Mashed Potatoes
Garlic
mashed potatoes are everyone's
favorite! Mashed potatoes need not be perfectly
smooth. In fact, a few small lumps improve the texture.
Make Ahead
Potatoes can be mashed up to 2 hours in advance.
Place in a 350 degree F oven for about 30 minutes before serving
Rich Garlic Mashed Potatoes
Servings: 4-6
3 russet potatoes, peeled and quartered
2-3 tablespoons butter
1/2 to 1cup heavy cream or half and half
3-6 garlic cloves, finely minced
Kosher salt and freshly ground black pepper, to taste
Pinch nutmeg (optional)
Put potatoes into a large pot of cold, salted water, covering potatoes by 2-inches.
Bring to a boil and cook potatoes until fork tender (about 20-25 minutes after water comes to a boil). Drain well.
Return potatoes to the cooking pot and dry them over low heat for a few minutes.
While the potatoes are cooking, melt the butter in a small pan. Over low heat cook the garlic until it begins to soften.
Do not allow to brown. Slowly add the cream to the pan and bring to boil.
Immediately remove from heat. Allow the cream and garlic to stand for several minutes while the garlic infuses the cream with
its flavor.
While potatoes are still hot, add a little of the cream, garlic, butter mixture.
Coarsely mash them together with a potato masher or fork until the desired texture is obtained. Add more cream mixture if potatoes are too dry. Taste.
Add salt, pepper and nutmeg if using.
If you are a Roasted Garlic fan try this:
1 head garlic, cloves separated and peeled
Olive oil
Heat oven to 350º F, place them on a foil lined cookie sheet and drizzle a tablespoon of olive
oil over the cloves. Stir cloves around a bit to coat with oil. Roast for 20 to 30 minutes
until well browned and soft. Place slightly cooled cloves in a small bowl and
roughly mash with a few more drops of olive oil
Following the Rich Garlic Mashed Potatoes recipe, substitute the Roasted Garlic for the raw garlic cloves.
Stir in 1/4 cup Parmesan cheese (optional) towards the end of mashing.
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