Dec 1, 2012

Garlic Mashed Potatoes



I have two favorite mashed potato recipes. Make Ahead Mashed Potatoes, and these garlic mashed potatoes.

The garlic is sauteed in butter with a little bit of sugar to develop flavor. The potatoes are cooked in the half and half and a small amount of water, and are never drained. The result is creamy mashed potatoes infused with a wonderfully developed garlic flavor.


Garlic Mashed Potatoes

Serves 8 to 16, depending on how many other sides you are serving (and how much your guests love mashed potatoes)

Ingredients

  • 4 pounds of russet potatoes that have been peeled, cut into 1/2 inch pieces, rinsed with cold running water, and drained in a colander
  • 1 1/2 sticks unsalted butter, sliced
  • 20 garlic cloves, minced
  • 1 tsp sugar
  • 1 1/2 C half and half
  • 1/2 C water
  • 1 tsp salt
  • salt and pepper to taste

Instructions

  1. Melt 4 T of the butter in an eight quart Dutch oven (metal or enameled cast iron) over medium heat. 
  2. Add the garlic and sugar and cook until the garlic is lightly browned, about four minutes. 
  3. Add the potatoes, 1 1/4 C of the half and half, water, and 1 tsp of salt. 
  4. Stir and bring to a boil, reduce heat to low, and cover to simmer. Stir occasionally and cook for about 25 to 30 minutes, until most of the liquid is absorbed by the potatoes. 
  5. Remove the pan from the heat and add the rest of the butter and mash the potatoes with a masher until they are smooth (slightly lumpy is okay in my book). 
  6. Fold in the rest of the half and half with a rubber spatula. Add salt and pepper to taste.
Adapted from the October/November, 2008 issue of Cooks Country, one of my favorite resources. 

I sprinkled mine with parsley just to make them photogenic. 

2 comments:

  1. I have check your site a couple of times because I am writing up my gingerbread baby cake post and just have to leave a comment on your mashed potatoes. I make garlic potatoes all the time, but mine have never looked so fabulous. Love your photos!

    ReplyDelete
    Replies
    1. Thanks Elaine! I'm on PST so my baby cakes will go live at midnight Tuesday.

      Delete

I love comments and questions and read every one of them.