Garlic Mashed Potatoes

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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

  1. Wash & boil potatoes until tender (do not peel), drain water and set aside to cool slightly
  2. Sauté garlic in butter on medium heat for a couple minutes or until garlic golden brown and fragrant
  3. Remove garlic/butter from heat and add cream
  4. Mix thoroughly and combine with potatoes

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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!

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This is what a potato ricer looks like. They should be pretty easy to find in MN, not sure about other less Scandinavian states.

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Check out the smooth potato threads! Feel free to share your mashed potato techniques and recipes.

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