Garlic Mashed Potatoes Secret Food

SIMPLE GARLIC MASHED POTATOES

Steps:

• Place potatoes and garlic into a large saucepan full of cold water. Bring to a boil over high heat, reduce heat to medium, and boil for about 10-12 minutes. Check potatoes for doneness by poking a few wedges with a fork or skewer--if still firm, cook another minute or two and check again. Repeat until tender. Drain, taking care not to lose garlic cloves. Return potatoes to warm pot.
• Mash potatoes. Do not overwork, or potatoes will be tough (it's okay if there's a few lumps--it just means these are real potatoes, not from a box). Make sure to smash up the garlic, or pull out the cloves and squeeze in a garlic press.
• Add some butter, to taste (I usually use 2-3 T), and salt and pepper, also to taste. Mix until butter has melted.
• Add a little hot milk and beat it into the potatoes. Continue until potatoes are desired creaminess (the amount I use varies, but I usually use between 1/4 and 1/2 cup, give or take a bit).
• Cover pot with foil to keep warm until ready to serve. Potatoes will stay hot for 10-15 minutes this way.
• Serve with a pat of butter in an indentation on top.

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.

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.

CREAMY DOUBLE-GARLIC MASHED POTATOES

Steps:

• Bring a large pot of water to a boil over high. Heat the oven to 400 degrees.
• Prepare the roasted garlic: Set each head of garlic on its side and cut off (and discard) the top 1/4 portion at the pointed end. Transfer each head of garlic to a separate piece of aluminum foil, cut-side up, and drizzle each head with 2 teaspoons oil. Pull up the surrounding aluminum foil and crimp tightly to seal. Transfer to the oven and roast until the garlic is softened and caramelized, 40 minutes to 1 hour, depending on the size of the heads. Set aside to cool.
• Prepare the garlic chips: Line a plate with paper towels. In a small shallow saucepan or frying pan, heat the canola oil over medium-high until shimmering. Working in batches, fry the sliced garlic, stirring often, until just starting to turn golden, 30 seconds to 1 minute. (They'll continue to darken from the residual heat, so you'll want to remove them from the hot oil before they're fully golden brown.) Transfer garlic chips to the plate using a slotted spoon. Season with salt and repeat with remaining sliced garlic. Set aside.
• Prepare the boiled potatoes: Fill a large pot with water and season generously with salt. Bring to a boil over high heat. Fill a medium bowl about three-quarters full with water. Working with one potato at a time, peel each potato, then add it to the bowl of water. Next, working with one potato at a time, dice each into 1-inch pieces, returning each to the bowl of water after chopping. Drain the diced potatoes, then carefully add them to the pot of boiling water. Return the water to a boil, reduce the heat to medium-high and cook until potatoes are soft and can easily be pierced with a fork, 13 to 15 minutes. Transfer to a colander to drain.
• Meanwhile, prepare the herbed cream: Add the cream, bay leaves, rosemary and thyme to a medium saucepan and bring to a boil over medium-high, about 5 minutes. (The mixture will bubble up vigorously, which helps reduce the liquid and concentrate the flavor.) Strain the mixture, discarding the solids, and rinse out the saucepan. Return the infused cream to the saucepan and season with salt and pepper. Cover and set aside. (You should have about 1 1/3 cups.)
• Return the cooked potatoes to the pot along with the herbed cream and cubed butter. Squeeze the roasted garlic cloves from two heads into the potato mixture, discarding the skins, and mash until creamy. Season to taste with salt and pepper, and add more roasted garlic, if desired. (Store leftover roasted garlic in the refrigerator for 1 week.)
• Transfer mashed potatoes to a serving bowl, dot with a generous pat of butter and sprinkle with rosemary, thyme and black pepper. Top with garlic chips, and serve immediately.

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.

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:

• Place the potatoes and garlic in a steamer basket fitted over a large pot of boiling water. Cover and steam until the potatoes are knife-tender, 12 to 15 minutes. Warm the chicken broth in a small pot on the stove or in a glass container in the microwave.
• Remove the steamer basket and drain the water from the large pot. Transfer the potatoes and garlic to the pot, add the oil, salt, pepper, and broth and mash until smooth.
• Excellent source of: Vitamin B6, Vitamin C, Potassium
• Good source of: Fiber, Niacin, Folate, Magnesium, Manganese, Phosphorus

GARLIC MASHED POTATOES

Steps:

• Peel potatoes and cut into 1/2 inch thick slices.
• Peel garlic into individual cloves.
• Simmer potato slices and garlic cloves in a sauce pan with enough water to barely cover.
• Once the potatoes are tender, drain the water from the pan, reserving 1/2 cup of water.
• Mash the potatoes with the evaporated milk and butter.
• Depending upon the size of the potatoes you may need more liquid.
• You can use some of the reserved potato water, or more butter, or regular milk.
• I usually use regular milk.
• Season to taste with salt and butter.

GARLIC AND HERB MASHED POTATOES

Steps:

• Place potatoes and water to cover in a 6-qt. stockpot; bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain potatoes; return to pot. Mash potatoes, gradually adding cream cheese and butter. Stir in remaining ingredients., Transfer to a greased 3- or 4-qt. slow cooker. Cook, covered, on low to allow flavors to blend, 2-3 hours.

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.

STEAKHOUSE STYLE GARLIC MASHED POTATOES

Steps:

• Bring the chicken broth to a boil in a large pot over high heat.
• Meanwhile, cut the unpeeled potatoes into 1 inch cubes or chunks. Place the potatoes chunks and garlic cloves into the boiling chicken broth and boil until potatoes are tender, about 15 minutes.
• Strain the potatoes from the broth and put the cooked potatoes into a large mixing bowl.
• Add in the butter, cream cheese, buttermilk, and salt. Use a masher to mash the potatoes and other ingredients until everything is melted, combined, and completely mashed.

CREAMY RED SKIN MASHED POTATOES WITH GARLIC

Steps:

• Wash and cut up the potatoes.
• Place in a saucepan and add garlic and salt.
• Add water to just cover potatoes.
• Bring to a boil over high heat.
• Once boiling, reduce heat to medium and continue to cook until potatoes are fork tender (15-20 minutes).
• Drain the potatoes. Place them back in the pan and use a potato masher to begin breaking them up and mashing them.
• butter and cream and continue mashing until you reach your desired consistency. You can can leave small chunks of potato in your mash or continue working them until they are 100% creamy and smooth.
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