LC Immediate Gratification Note
Anyone else been making garlic mashed potatoes by patiently roasting heads of garlic, letting them cool until you can squeeze the gooey cloves out of their papery husks, them stirring them into your mash? A far less time-consuming tactic, found in this garlic mashed potatoes recipe, just may woo you with it’s magical ability to make smooth, creamy, decadent, garlic mashed potatoes goodness, mashed potatoes that are infused with the essence of garlic, manifest in mere minutes. Just think–garlic mashed potatoes on demand.
Garlic Mashed Potatoes
- Quick Glance
- 10 M
- 30 M
- Serves 6
In a large pot combine the potatoes with salted water to cover, place over medium-high heat, and bring to a boil. Lower the heat to a simmer and cook for about 20 minutes, until the potatoes are fork-tender.
Just before the potatoes are ready, in a small saucepan, combine the cream and garlic, bring to a boil over medium-high heat, lower the heat to a simmer, and simmer for just a few minutes, until warmed through. Remove from the heat, strain through a fine-mesh strainer, and keep warm.
Drain the potatoes, then return them to the pot and mash with a potato masher or pass them through a ricer or food mill back into the pot. Add the warm cream and the butter and whisk or stir until well blended. Season the garlic mashed potatoes with salt and pepper and serve immediately or keep warm.
Recipe Testers' Reviews
The preparation for this mashed potato recipe was truly effortless. If you have a few potatoes, cream, butter and garlic, you have everything you need. Even though I did not have a food mill or ricer, the garlic mashed potatoes came out silky, creamy, and light just using a potato masher. The garlic flavor was not overpowering, but balanced. While Yukon Gold potatoes have an unmatched buttery flavor, this recipe works well with russets also. These mashed potatoes came out so well, I could eat them by themselves for dinner.
How could you possibly improve mashed potatoes, right? This recipe shows you how! For years, my favorite way of making garlic mashed potatoes has been to roast a whole head of garlic until the cloves are creamy, then squeeze them out of their papery skin right into the waiting potatoes and cream. This requires turning the oven on for at least 20 minutes though, which, if you are not already roasting/baking something else, and if you don’t have a toaster oven, is very wasteful of energy. I was glad, then, to see this recipe, which bypasses the roasting and infuses the garlic flavor right into the cream instead. I will say that the results were VERY garlicky though. I think next time I would saute the garlic to sweeten it before adding it to the cream to steep. Fantastic technique, though. This one is a keeper.