Best Garlic Mashed Potato Food

GARLIC MASHED POTATOES

Steps:

• Peel potatoes and quarter lengthwise; cut crosswise 1/2 inch thick. In a 5-quart saucepan, combine potatoes and garlic cloves; cover with water (about 8 cups) by 1 inch. Add 1 tablespoon salt.
• Bring to a boil; reduce heat, and simmer until potatoes are easily pierced with the tip of a paring knife, 25 to 30 minutes.
• Drain; return garlic and potatoes to pan. Stir over medium-high heat until dry, 1 to 2 minutes. Remove from heat.
• In a small saucepan, bring milk to a boil; pour over potatoes. Add butter and 1 teaspoon of salt. Mash until smooth and creamy.

CREAMY GARLIC MASHED POTATOES

Steps:

• Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
• Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
• Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

GARLIC-HERB MASHED POTATOES

Steps:

• Place potatoes in 4-quart saucepan; add enough water to cover potatoes. Add 1 teaspoon salt. Heat to boiling; reduce heat. Simmer uncovered 20 to 30 minutes or until tender; drain. Mash with potato masher or electric mixer on low speed.
• While potatoes are cooking, melt butter in 1-quart saucepan over medium-low heat. Cook garlic in butter 3 to 4 minutes, stirring frequently and being careful not to brown butter, until garlic is very soft. Stir in milk and herbs. Cook until thoroughly heated.
• Add milk mixture to mashed potatoes; beat until smooth and creamy. Season with salt and pepper to taste.

GARLIC MASHED POTATOES

Steps:

• Bring a large pot of water to boil; add potatoes, and boil until soft, about 20 to 25 minutes. Drain, and place in a large bowl.
• Combine potatoes with milk, butter, garlic, salt, and pepper. Mix with an electric mixer or potato masher to your desired consistency. Sprinkle with sesame seeds.

ROASTED GARLIC MASHED POTATOES - THE BEST YOU'VE EVER HAD

Steps:

• Separate head of garlic into individual cloves.
• Toss in olive oil and wrap tightly in small piece of aluminum foil.
• Bake in 350°F (180°C) oven for 45 minutes.
• When the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves.
• Mash the roasted garlic with a fork, or force through a fine strainer.
• If you use a ricer as recommended below, simply rice the garlic along with the potatoes.
• Peel and boil potatoes in salted water until tender.
• Force the cooked potatoes through a ricer (recommended) or mash by your usual method.
• Put the riced potatoes, garlic, sour cream, butter, and salt and white pepper in a mixer bowl, and whip at medium speed until smooth.
• Add cream or milk to adjust consistency.

GARLIC MASHED POTATOES SECRET RECIPE

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 45 minutes; drain. Stir in butter, cheese, garlic, salt and oregano. Mash with a potato masher or with an electric mixer.

GARLIC MASHED POTATOES

Steps:

• In a small saucepan, bring the garlic and oil to a boil, then turn the heat to low and cook uncovered for 5 minutes, or until the garlic is lightly browned. Turn off the heat and set aside. The garlic will continue to cook in the oil.
• Meanwhile, place the potatoes in a large pot of salted water, bring to a boil, and cook for 15 to 20 minutes, until the potatoes are very tender. With a slotted spoon, remove the potatoes from the water, reserving the cooking water, and remove the garlic from the oil, reserving the oil.
• Process the potatoes and garlic through a food mill fitted with the medium disk. Add the reserved olive oil, 2 teaspoons of salt, the pepper, cream, and 3/4 cup of the cooking water to the potatoes and mix with a wooden spoon. Add more cooking water, if necessary, until the potatoes are creamy but still firm. Season, to taste, and serve hot.

THE BEST BUTTERY GARLIC MASHED POTATOES

Steps:

• Place the potatoes in a large saucepan and fill until they are covered in water. Stir in the salt.
• Bring the pot to a boil over medium-high heat. Reduce to a lower heat until the potatoes are just simmering, a low rolling boil. Keeping it at this lower boil will help prevent them from boiling over.
• Cook until the potatoes fall apart when pierced with a fork.
• Remove the potatoes from the heat and drain off the water in a colander. Let them sit there draining.
• Heat the half-and-half, the butter and the garlic puree in a medium saucepan over medium heat until simmering slightly, then remove from the heat and set aside.
• Mash the potatoes using a masher or a potato ricer until smooth.
• Mix in the hot garlic mixture until combined through.
• Serve while hot.

BEST GARLIC MASHED POTATOES

Steps:

• bring chicken broth to a boil.
• Add potatoes and cook until tender but still firm, about 15 minutes, drain, reserving broth.
• stir in garlic, cream, and 1 to 2 tbsp broth, mash until creamy.
• Blend in sour cream, chives, and butter.
• Heat through and serve.

GARLIC MASHED POTATOES WITH SOUR CREAM

Steps:

• Place potatoes and whole garlic cloves in a large pot and cover with salted water to cover potatoes by about an inch. Heat over high heat and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, until potatoes are soft when you insert a fork.
• Drain and place back in the pot. Use a potato masher (or a fork) to mash the potatoes and garlic.
• Add in butter and sour cream and mix together with a spoon, until melted and incorporated into the potatoes. Stir in the milk and add salt and pepper, to taste.
• Remove from heat and transfer to a serving dish, garnish with parsley, extra butter and serve warm.

THE BEST (AND EASIEST) VEGAN GARLIC MASHED POTATOES

Steps:

• Add the potatoes to a large pot and cover with water. Bring to a boil and continue to cook until the potatoes are fork-tender, 10 - 15 minutes. Remove from heat and drain the water off of the potatoes.
• In the meantime, in a medium saucepan combine coconut milk, plant-based milk, and garlic. Bring to a simmer and cook for 10 minutes until fragrant and the garlic is cooked.
• Pour about half of the garlic milk over the potatoes and use a potato masher to mash the potatoes. Add more of the garlic milk until you reach the consistency you like. (I usually use all of the garlic milk mixture). If you use all of the garlic and milk mixture and you would still like the potatoes softer, just add more coconut milk or plant-based milk until you reach the desired consistency. Season with salt to taste.

ROASTED GARLIC MASHED POTATOES

Steps:

• Preheat oven to 400.
• Remove top of garlic head so that all cloves are showing. Add garlic to a large piece of foil. Drizzle with olive oil then completely wrap it up.
• Add garlic to a baking sheet and bake for about 50-60 minutes or until garlic is completely tender.
• Next add water to a very large pot along with some salt to taste for potatoes and bring to a boil. Once water is boiling, add potatoes and cook for about 20 minutes or until potatoes are completely tender when pierced with a knife or fork. Drain potatoes then rinse potatoes in warm water to remove starch.
• Add half in half, roasted garlic and butter to a medium sized pot over medium heat. Once butter has melted and liquid is warmed through, mash garlic in the liquid.
• Add garlic liquid to potatoes in increments of 1/3 cup and mix and mash along the way until the potatoes reach the consistency you prefer. DO NOT DUMP ALL LIQUID INTO POTATOES AT ONCE.
• Finally season with garlic powder, salt and pepper and serve.

CHEESY MASHED POTATOES

Steps:

• Peel the Russet potatoes, but leave the skin on the Yukon Gold. Cut the potatoes into 2-inch slices/cubes and place into large pot. Fill the pot with water to at least an inch above the potatoes.
• Bring to boil over medium-high heat and cook for 15-20 minutes until potatoes are very soft, but not completely falling apart.
• Drain and return to pot. Mash with a potato masher, ricer or hand mixer.
• Add the butter, cream cheese, Colby/Jack cheese, milk, garlic, salt and pepper. Mix thoroughly.
• Place into serving dish and garnish with chives.

BEST RICED POTATOES RECIPE

Steps:

• Place potatoes in a large pot and pour in cold water to cover by 1 inch. Add salt and bring to a boil. Reduce heat and simmer until potatoes are very tender, but not saturated or crumbly, 20-25 minutes.
• Drain potatoes, reserving ½ cup cooking liquid if making potatoes ahead. Return potatoes to pot and set over low heat. Gently stir until dry, about 1-2 minutes or until moisture is gone.
• In the meantime, heat milk, thyme sprigs, bay leaves, garlic, and butter in a small saucepan over medium heat until butter is melted. Remove from heat.
• Pass hot potatoes through a ricer into a large bowl. Do this while they are hot; if allowed to cool, the potatoes will become gummy. If not using a ricer, transfer to an electric mixer with paddle attachment and blend until desired consistency is reached.
• Remove herbs from warm milk mixture and discard. Gradually add milk mixture to potatoes, stirring vigorously with a wooden spoon or paddle attachment until combined and smooth.
• Season with salt and pepper. Serve with pats of butter on top and chives if desired. Enjoy!

GARLIC MASHED POTATOES

Steps:

• Preheat oven to 400°F. Remove any loose, papery, outer layers of the head of garlic, leaving the full head intact with all cloves still connected.
• Cut the top 1/4 inch off the top of the head of garlic to expose the tops of the cloves of garlic. Thoroughly and generously coat full head of garlic in olive oil and wrap in foil.
• Bake garlic in the oven for 35 to 40 minutes. Open foil and check if he cloves feel soft and are beginning to brown. If they aren't, cook an additional 10 minutes and check again.
• Once garlic is soft, remove from oven and let cool. In the meantime, bring a large stock pot of salted water to a boil.
• Add potatoes and cook for about 15 minutes, until fork tender. Drain potatoes and return to the stove over low heat to dry for 1 to 2 minutes. (This step removes excess water from the boiled potatoes and keeps your potatoes extra creamy in the end!)
• Add in the heavy cream, melted salted butter and squeeze in the roasted garlic into the mashed potatoes and mash until desired consistency. (Toss the leftover outside of head of garlic once you have squeezed out the roasted cloves!)
• Taste the mashed potatoes and add salt and pepper, to taste as needed!

GARLIC MASHED POTATO WITH OLIVE OIL

Steps:

• First place the garlic and olive oil in a small saucepan over the gentlest heat possible - a heat diffuser is good for this - and leave for 1 hour for the garlic to infuse and become really soft.
• Use a potato peeler to pare off the skins as thinly as possible and then cut the potatoes into even-sized chunks, not too small. If they are large, quarter them and if they are small, halve them.
• Put the potato chunks in a large saucepan, then pour boiling water over them, add 1 dessertspoon of salt, put on a lid and simmer gently until they are absolutely tender - they should take approximately 25 minutes. The way to tell whether they are ready is to pierce them with a skewer in the thickest part; the potato should not be hard in the centre. And you need to be careful here, because if they are slightly underdone you do get lumps.
• When the potatoes are cooked, drain them. Cover them with a clean tea cloth to absorb some of the steam for about 5 minutes, then using an electric whisk on a low speed, begin to break them up using half the garlic and oil. As soon as all that is incorporated, add the rest of the garlic and oil and whisk until smooth, seasoning well with salt and freshly milled black pepper.