I’ve gotten close to perfecting my garlic mashed potato recipe. It occurred to me the other day that when I simply add minced garlic the flavor tends to come in short bursts. Instead, this time I incorporated the butter, cream, and garlic before mixing them into the potatoes. I’ve followed a few recipes recently that called for steeping things in warm cream to bring out the flavor so I thought, “why not do that with garlic?”. Here’s what I did:
* 10 baby red potatoes
* ~8 cloves of garlic (~4 tsp minced garlic) (I might increase this next time – mmmm garlic!)
* .25 C butter (half a stick)
* .5 C heavy whipping cream
* salt & pepper to taste
- Wash & boil potatoes until tender (do not peel), drain water and set aside to cool slightly
- Sauté garlic in butter on medium heat for a couple minutes or until garlic golden brown and fragrant
- Remove garlic/butter from heat and add cream
- Mix thoroughly and combine with potatoes
Some of my techniques come from making potatoes for lefse. We made too many a couple times and realized the leftovers made really good mashed potatoes. Hence, I use cream instead of milk and a potato ricer for that smooth texture. Ain’t no lumps in my mashed potatoes!
This is what a potato ricer looks like. They should be pretty easy to find in MN, not sure about other less Scandinavian states.
Check out the smooth potato threads! Feel free to share your mashed potato techniques and recipes.