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Before you jump to Garlic mashed potatoes recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
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We hope you got insight from reading it, now let’s go back to garlic mashed potatoes recipe. To cook garlic mashed potatoes you need 7 ingredients and 3 steps. Here is how you do that.
The ingredients needed to make Garlic mashed potatoes:
- Get 5 large cloves garlic, minced
- Use 1/2 cup unsalted butter
- Use 1/2 tsp ground white pepper
- Use 12 yellow potatoes, peeled and quartered
- Provide 1/2 cup heavy cream
- Take Whole milk
- Prepare Handful chives, chopped
Steps to make Garlic mashed potatoes:
- Sprinkle a pinch of kosher salt onto the minced garlic. Then, using the flat of your knife, squish the garlic into a paste. You should end up with about 1 tbsp.
- Put the garlic paste in a small saucepot along with half of the butter. Put the pot on medium heat. Let the butter come up to a froth, then turn the heat down to low. Once the frothing slows and the garlic just starts to change colour, remove the pot from the heat. Don't wait until the garlic browns, because it'll keep cooking and may burn. Add the white pepper and a pinch of salt and set aside.
- Boil the potatoes in a large pot of salted water until they're fork tender. Drain well, then return the potatoes to their pot. Add the garlic butter, remaining unsalted butter, and heavy cream. Mash the potatoes until no large chunks remain, then stir until uniform. If the potatoes are too dry, add whole milk a few tbsp at a time. Try not to stir too much or the potatoes will become gluey. Season with salt to taste. Serve with a sprinkle of chives on top.
How to Make Roasted Garlic Mashed Potatoes. Take as little off as possible in order to have each individual clove exposed. Place garlic on aluminum foil, drizzle with olive oil and a pinch of coarse sea salt. How to Make Perfect Mashed Potato To make the perfect garlic mash, first boil the potatoes along with a couple of garlic cloves, still in their skin, until the potatoes are tender enough to fall off a fork when you test them. You want the potatoes nice and soft the whole way through otherwise you'll end up with lumpy mash.
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