Garlic Mashed Potatoes

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Saturday, February 25, 2012

Garlic Mashed Potatoes

A deliciously rich, creamy garlic mashed potato recipe for you to enjoy! ...

by Erika Nicole Kendall

4 pounds russet potatoes , peeled, quartered, and cut into 1/2-inch pieces
12 tablespoons (1 1/2 sticks) unsalted butter , cut into pieces
12 garlic cloves , minced
1 teaspoon sugar
1/2 cups heavy cream
1/2 cup water
Salt and pepper

Place cut potatoes in colander. Rinse under cold running water until water runs clear. Drain thoroughly.

Melt 4 tablespoons butter in Dutch oven over medium heat. Cook garlic and sugar, stirring often, until sticky and straw colored, 3 to 4 minutes. Add rinsed potatoes, 1 1/4 cups heavy cream, water, and 1 teaspoon salt to pot and stir to combine. Bring to boil, then reduce heat to low and simmer, covered and stirring occasionally, until potatoes are tender and most of the liquid is absorbed, 25 to 30 minutes.

Off heat, add remaining butter to pot and mash with potato masher until smooth. Using rubber spatula, fold in remaining half-and-half until liquid is absorbed and potatoes are creamy. Season with salt and pepper. Serve.

tagged: garlic, potatoes

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6 Responses to “Garlic Mashed Potatoes”

aisha

1

I usually roast my garlic for this recipe. One time I lost my mind and just minced the garlic and tossed it in. So there was raw garlic in the mashed potatoes. I have never had so many people want to beat me to death before.
Reply
ChellBellz

2

Has anybody tried half califlower and half potatoes?
Reply
- Erika
  
  2.1
  
  Cauliflower has this inherently watery taste thing going on… it really isn’t suitable for everything. You could try it, but you’d still need some form of fat in the potatoes to make them enjoyable, IMO. LOL
  Reply
LaRoja313

3

Two thumbs up! Made this with my bourbon chicken…so creamy.
Reply
malpha

4

Omg, this recipe. These mashed potatoes tasted like they
came out of a restaurant, it was delicious. I made it with the
Maple-Chili Pork Medallions (well, Chops for me), which I tossed
some celery into. Brought the house down, thanks for these recipes!
I put them on my Kindle, it’s like my own personal
cookbook.
Reply
Tasha

5

Erica, can you do a separate arcticle or something about the types of sugar, flour, you use. I respect so much of what you have done and would like to mimic what you have done as closely as possible.
thanks
Reply

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