mashed garlic potato

GARLIC MASHED POTATOES RECIPE

Because they’re simple to prepare and pair remarkably well with a range of dishes, mashed potatoes are a perennial audience favorite. A classic Thanksgiving side dish, creamy, garlicky mashed potatoes are also a wonderful complement to a weekday supper whether served with meat, poultry, or seafood. With savory garlic taste, buttery butter, and sharp cheddar cheese, this garlic mashed potatoes recipe elevates the traditional side dish to a whole new level of sophistication. Do you like potatoes? Add these oven-roasted potatoes or slow-cooker mashed potatoes to your list of quick side dishes to serve guests.

First, roast your garlic cloves.

Spoiler alert: Roasted garlic is one of the most fulfilling foods you’ll ever eat…perhaps ever?! And, despite the fact that it sounds fancy, it is everything but: Simply toss an entire head of broccoli (skins and all!) with a drizzle of olive oil and wrap it in aluminium foil for storage. After 45 minutes in the oven, the garlic cloves will have lost their spiciness and taken on a sweet taste with a sticky, spreadable texture. Be prepared to be surprised. We strongly advise roasting two heads of garlic at the same time in this recipe. This way, you can crush the garlic cloves from one head into your mashed potatoes while saving the second head to create roasted garlic bread (which is always a good idea).

Choose a waxy potato to eat.

Potatoes are often classified as either waxy or starchy depending on their texture. When it comes to baking potatoes, starchy potatoes such as Russets are the way to go if you want that baked potato flavour. When it comes to making super-buttery, fluffy mashed potatoes, though, you need to choose a thin-skinned, waxy variety like Red Bliss. While starchy potatoes may become soggy when boiling or gluey when whipped, waxy potatoes retain their light and creamy texture without absorbing excessive amounts of water. Yukon Gold potatoes are also a favorite of ours when making mashed potatoes like these.

Cook them until they are quite soft.

What is the most significant factor in lumpy mashed potatoes? Boiling potatoes until they are too “al dente.” You’ll know they’re ready to drain when you can put a knife into them and it meets no resistance. If this is the case, give them extra time to soften.

Using heated butter and heavy cream, mash the potatoes.

Following cooking, you should mash the potatoes very away—you don’t want them to cool down at all! Keep in mind that you should not mash them with cold butter or cream. While doing so, potatoes will become sticky and less fluffy due to the cooling effect of the cooking process.

Don’t forget to add salt.

The roasted garlic provides lots of flavors, but you don’t want to skimp on the salt in this recipe. To properly shine, mashed potatoes need more effort than you would imagine.

Make them vegan by substituting soy milk for the milk.

Despite the fact that they will not be as creamy, creamy garlic mashed potatoes may still be achieved without the use of cream. In place of part of the liquid, we prefer to use non-dairy coconut or unsweetened almond milk, and vegan butter in place of traditional butter.

GARLIC MASHED POTATOES RECIPE

Recipe by adminCourse: Uncategorized
Prep time

10

minutes
Calories

437

kcal

Ingredients

  • 1 1/2 sticks butter, melted

  • 1 c. heavy cream, warmed

  • 2 tbsp. Balsamic vinegar

  • 1 tbsp. Chopped fresh parsley

  • Extra-virgin olive oil, for drizzling

  • 1 head garlic, top sliced off

  • 4 lb. Red Bliss potatoes, peeled and chopped

  • Kosher salt

Directions

  • Preheat the oven to 400 degrees. Wrap the garlic in aluminum foil with a drizzle of olive oil on top. Bake for 45 minutes, or until the potatoes are golden and tender. Remove from oven and put aside.
  • Meanwhile, place the potatoes in a big saucepan and bring them to a boil. Boil the potatoes in a saucepan with a few inches of water (about 6 cups) and season with salt until they are tender. Once potatoes are soft (a knife should easily glide through them), drain them in a strainer for approximately 30 minutes more, until they are completely cooled.
  • Put the potatoes in a large mixing basin and gently whisk in the melted butter, cream, and garlic until well combined. Toss in the balsamic vinegar and season liberally with salt before garnishing with parsley. Serve as soon as possible.

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