Garlic Mashed Potatoes 1Dec08
I apologize for the poor photos, I didn’t get a chance to take as many as I wanted… and I had poor lighting. Regardless, the food still tasted great! So Garlic Mashed Potatoes… this recipe is incredibly easy to make. It’s your basic mashed potatoes but I’ve gotten some feedback… people don’t know how to make mashed potatoes! Here it is, very simple!
10 potatoes, washed, scrubbed & peeled – in America I would go with russet idaho potatoes, here, I picked some browned ones that looked closest to russet
5 cloves of garlic, chopped fine
6 tablespoons of butter
1 cup of heavy cream
3/4 cup of milk
Step 1: Boil away
After scrubbing and washing the potatoes, make sure they’re peeled and pat dry with a paper towel – this will help to avoid slipping. Personally, I like keeping the skin on and mixing it in with the mash but this time I thought I’d try to make them look creamy and smooth without the brown chunks of skin. It’s Thanksgiving, it’s all about presentation right?! OKAY, cut the potatoes into large chunks – probably around 2 or 3 inches. Throw them into a large pot of boiling water and let that cook for about 15 – 20 minutes or until soft. Poke a fork in a chunk to see if they’re ready, you want them soft but not at the point where they’ve crumbled to the bottom of the pot. Drain and throw them back into the pot.
Step 2: Mash and mix
If you have a masher, great, start mashing! Make sure the heat is down to as low as you can get it. Pour in the heavy cream while you’re mashing and get it all mixed in. Once it’s all mashed, slowly pour in the milk and keep mixing. In a small saucepan, melt the butter and throw in the garlic. Let that simmer and bring out the flavors for about 5 – 8 minutes. I personally like to brown my garlic but most people like the garlic to be an added flavor and not too overpowering so I just let it simmer a little bit. Pour in that garlic and butter mixture into the potatoes and mash away.
Step 3: Serve
So Australians don’t eat their mashed potatoes with sour cream and chives, I guess it’s an American thing. I think only a couple people used the garnish. You can mix in the sour cream and chives right into the mash before plating so it’s all mixed in or you can keep it separate. I like keeping it separate so I can put a heaping spoonful
Hope this comes in handy! You can vary the recipe as much as you want to taste, that’s the best part about mashed potatoes. Add in bacon bits, cheese, whatever!