GARLIC MASHED POTATOES
These garlic mashed potatoes are rich and very tasty! For a creamier texture, use heavy cream in place of the milk. These are also terrific topped with green onions.
Provided by LORNASCHMALZ
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 416.6 calories, Carbohydrate 57.3 g, Cholesterol 32.9 mg, Fat 14.8 g, Fiber 8.7 g, Protein 12.6 g, SaturatedFat 8 g, Sodium 107.5 mg, Sugar 3.2 g
THE BEST MASHED POTATOES
This is our go-to recipe for classic mashed potatoes, made with plenty of butter and cream. To make them fluffy and flavorful, be sure to simmer them slowly and add plenty of salt to the cooking water. And don't skip the step of steaming the excess water off; leaving too much moisture in the potatoes causes them to be loose and gluey.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Put the potatoes in a large pot and cover with cold water. Generously salt the water and bring to a boil over high heat. Then lower the heat to medium and gently simmer until the potatoes are completely tender when pierced with the tip of a knife, about 30 minutes.
- Drain the potatoes well and return them to the pot. Place the pot over low heat and let any residual water steam off, about 2 minutes. Mash the potatoes well with a potato masher. Fold in the butter with a spatula until melted, and then fold in the cream. Season with salt and pepper.
CREAMY MASHED POTATOES
Steps:
- Peel the potatoes and cut into uniform 1/2-inch pieces. Place into a 4-quart saucepan and cover with cold water by at least 1-inch. Cover, set over high heat and bring to a boil. Once boiling, remove the lid, decrease the heat to maintain a simmer and cook until the potatoes can easily be crushed with a pair of tongs, approximately 15 to 20 minutes. Drain in a colander.
- Put the cream, butter, salt and pepper into the now empty 4-quart saucepan and place back over the heat until the butter has melted. Remove from the heat and set a food mill fitted with the smallest die, on top of the pot. Add 1 cup of potatoes at a time to the mill. Once all of the potatoes have passed through the mill, stir to combine. Taste and adjust the seasoning, if necessary. Serve immediately.
GARLIC MASHED POTATOES
Don't be frightened by the amount of garlic. It becomes very mellow with cooking and tastes fantastic. My family loves these potatoes.
Provided by Margo59
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Peel and chunk the potatoes.
- Add the whole cloves of garlic and cover with water.
- Bring to boiling and cook until fork-tender.
- Drain the water from the potatoes.
- Dissolve the bouillon in warmed milk.
- Mash the potatoes as usual (do not remove the garlic).
- Mash them together, with milk/bouillon mixture, butter, salt and pepper.
Nutrition Facts : Calories 229.7, Fat 0.3, SaturatedFat 0.1, Sodium 23.3, Carbohydrate 52, Fiber 6.4, Sugar 2.3, Protein 6.2
GARLIC MASHED POTATOES
These are classic mashed potatoes, brightened up with a substantial amount of garlic. Feel free to adjust the garlic to taste, and to deepen the flavor, try roasting the cloves before mixing them in with the potatoes. (For everything you need to know to make perfect potatoes, visit our potato guide.)
Provided by Florence Fabricant
Categories dinner, easy, quick, side dish
Time 40m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Cut the potatoes into uniform two-inch chunks and place in a heavy saucepan along with the garlic. Cover with water, bring to a boil, lower heat to medium and cook until the potatoes are tender, about 20 minutes.
- Drain the potatoes and garlic and mash the potatoes and garlic together. Stir in the hot milk, season to taste with salt and pepper and add the butter (less if desired) or oil. Serve at once.
Nutrition Facts : @context http, Calories 302, UnsaturatedFat 4 grams, Carbohydrate 43 grams, Fat 13 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 640 milligrams, Sugar 3 grams, TransFat 0 grams
GARLIC MASHED POTATOES
I love both mashed potatoes and garlic, so this seemed like the perfect recipe for me. People say these potatoes rival varieties some restaurants are now serving.-Myra Innes, Auburn, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4-6 servings.
Number Of Ingredients 6
Steps:
- Place potatoes and garlic in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Drain, reserving 2/3 cup cooking liquid. Mash potato mixture. Add the oil, salt, pepper and reserved liquid; stir until smooth.
Nutrition Facts : Calories 167 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 201mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.
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.
GARLIC MASHED POTATOES RECIPE
I have the best way to prepare these Garlic Mashed Potatoes - my quick cooking method! This side dish is rich, cheesy and flavored with delicious roasted garlic.
Provided by Mel
Categories Side Dish
Time 10m
Number Of Ingredients 5
Steps:
- Wash and dry potatoes. Using a fork, poke holes in the potatoes. Microwave for 5 minutes and check them. Leave the skin on. They should be soft and cooked through. Put potatoes in a medium sized bowl.
- Using a potato masher, mash the potatoes but keep them lumpy. Add in Olive oil, salt, pepper and cheese. Mix all ingredients together and then mash them some more. We like serving them a little lumpy. You can keep mashing and stirring until they are a smoother texture.
Nutrition Facts : ServingSize 1 serving, Calories 182 kcal, Carbohydrate 21 g, Protein 4 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 51 mg, Fiber 3 g, Sugar 1 g
GARLIC MASHED POTATOES (COOK'S COUNTRY METHOD)
From Cook's Country TV. Some notes: 1) This method is to avoid the washed-away flavor of boiled potatoes. 2. The purpose of the sugar is to mimic that sweet flavor without oven roasting. 3) Cut the potatoes into small pieces to allow more surface area to soak up garlic flavor and to promote even cooking. 4) ...and most importantly, to eliminate excess starch, which produces gluey mashed potatoes, give the raw, cut russets a good rinse under running water before adding them to the pot to simmer.
Provided by gailanng
Categories Mashed Potatoes
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place cut potatoes in colander. Rinse under cold running water until water runs clear. Drain thoroughly. This is a very important step to eliminate excess starch, which produces gluey mashed potatoes.
- Melt 4 tablespoons butter in Dutch oven over medium heat. Cook garlic and sugar, stirring often, until sticky and straw colored, 3 to 4 minutes. Add rinsed potatoes, 1 1/4 cups half-and-half, water and 1 teaspoon salt to pot and stir to combine. Bring to boil, then reduce heat to low and simmer, covered and stirring occasionally, until potatoes are tender and most of the liquid is absorbed, 25 to 30 minutes.
- Remove from heat, add remaining butter to pot and mash with potato masher until smooth. Using rubber spatula, fold in remaining half-and-half until liquid is absorbed and potatoes are creamy. Season with salt and pepper.
- Top with garnish.
Nutrition Facts : Calories 527, Fat 30.3, SaturatedFat 19, Cholesterol 83.5, Sodium 47.7, Carbohydrate 58.2, Fiber 6.8, Sugar 3.2, Protein 8.5
MASHED RED POTATOES
Mashed Red Potatoes make an ideal side dish for your holiday table and are easy enough to make any time!
Provided by Marissa Stevens
Categories Side Dish
Time 35m
Number Of Ingredients 6
Steps:
- Place raw red potato cubes in a large steamer basket over a large pot of boiling water. Cover and steam until very tender, 25 to 30 minutes.
- When potatoes are nearly tender, melt butter in a small saucepan. Add garlic; cook and stir until fragrant, about 1 minute. Add salt and olive oil; stir until just heated through. Remove from heat.
- Transfer tender potatoes to a large bowl. Pour olive oil mixture over and mash with a potato masher to desired consistency. Garnish with chives if desired and serve.
Nutrition Facts : Calories 280 kcal, Carbohydrate 24 g, Protein 3 g, Fat 19 g, SaturatedFat 6 g, Cholesterol 20 mg, Sodium 288 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
GARLIC MASHED POTATOES
Steps:
- Peel the potatoes and cut in half. In a medium saucepan of salted boiling water, cook the potatoes until fork-tender, about 40 minutes. Drain the potatoes well and return them to the saucepan. Cook over low heat for 1 minute, tossing, to evaporate remaining moisture. Meanwhile, melt the butter in a saucepan. Add the cream and heat until just warm. Using a potato ricer, mash the potatoes and garlic in the saucepan until they are broken up. Stir in cream and butter mixture. Season with salt and pepper to taste.
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- Roast/confit garlic cloves, add cup of cooking oil to small heavy bottomed pot, add 10 – 30 cloves of freshly peeled garlic. Bring to a low boil over high heat then immediately reduce heat to medium-low and simmer for about 30 minutes. Remove and cool to room temperature until garlic is soft and translucent.
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- Place the diced potatoes and garlic cloves in a large pot over medium high heat and pour the chicken broth over the potatoes. The broth should cover the potatoes. If not, add a little water until potatoes are covered about 1 inch.
- Bring the potatoes to a boil, and then reduce to a simmer until the potatoes are cooked through. You should be able to easily stick a fork through the potatoes.
- Mash the potatoes and garlic then add in the half and half, milk, butter and salt. Mix together then taste and adjust according to your preference.
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- Place potato pieces and garlic cloves into a large pot, and cover with enough water so that the water is 1 inch over the potatoes. Add enough salt to the water so that the water is similar to seawater. Place over medium-high heat and cook until potatoes are fork-tender.
- Drain potatoes with a colander, and using a potato ricer, rice the potatoes and garlic back into the empty pot. Add butter, cream, and cream cheese to the pot, and mix well until completely combined (using a hand-mixer makes very easy work of this!). Season with salt and pepper, and serve!
- (Optional) If you do not have a potato ricer, pull the cooked whole garlic cloves out before mashing, and either use a garlic press to crush them into the mashed potatoes, or add the cloves to the cream and blend in a blender or food processor.
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