Garlic Mashed Potatoes Recipe

4

Ingredients

Variation from The Kitchn:
2 pounds russet potatoes, peeled, quartered, and cut into 1/2-inch pieces
6 tablespoons unsalted butter, cut into pieces
6 garlic cloves, minced
1/2 teaspoon sugar
3/4 cups half-and-half
1/4 cup water
Salt and pepper
2 1/2 pounds red potatoes, scrubbed clean and cut into 1-inch chunks
10 cloves garlic, peeled
1/2 cup buttermilk or milk (not nonfat)
4 tablespoons butter
Salt and pepper
Garlic Yukon Gold Mashed Potatoes:
(Food Network-Anne Burrell)
2 pounds Yukon gold potatoes, washed and quartered
4 cloves garlic
Kosher salt
1 1/2 cups heavy cream, warm
1 stick cold butter, cut into 9 pats

Preparation

Step 1

1. Place cut potatoes in colander. Rinse under cold running water until water runs clear. Drain thoroughly.

2. Melt 2 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, 1/2 cup half-and-half, water, and 1/2 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.

3. Off 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. Serve.

Variation:

Place the potatoes and garlic in a medium (4- to 5-quart) saucepan or pot and add cold water to cover them by one inch. Stir in one tablespoon of salt and bring to a boil over high heat.

When the water begins to boil, turn the heat down to low. Simmer the potatoes until they’re very tender but not falling apart, about 15 minutes.

While the potatoes are cooking, melt the butter in a small (1/2- to 1-quart) saucepan or butter warmer over low heat. When the butter is melted, add the buttermilk and heat until piping-hot but not boiling, about 2 more minutes. Turn off the burner.

When the potatoes are tender, turn off the stove and drain them a colander in the sink. Return the potatoes and garlic to the warm pot, then mash the potatoes and garlic with a potato masher until they reach your desired texture — a few lumps are just fine. Add the butter and milk mixture, season to taste with salt and pepper, and stir to combine. Transfer the potatoes to a serving bowl and serve hot.

Recipe Notes
•Hold the potatoes for up to 30 minutes in the covered cooking pot to keep them nice and warm before serving. Alternately, transfer them to a slow cooker on its "warm" setting for up to two hours.

Per serving, based on 6 servings. (% daily value)
Calories 220 Fat 8.6 g (13.3%) Saturated 5.3 g (26.6%) Trans 0.3 g Carbs
32.7 g (10.9%) Fiber 3.3 g (13.3%) Sugars 3.5 g Protein 4.6 g (9.2%)
Cholesterol 22.4 mg (7.5%) Sodium 44.7 mg (1.9%)

Food Network Variation:
Place the potatoes and garlic in a large sauce pan. Cover with 1 to 2 inches cold water and season generously with salt. The water should taste like the sea. TASTE IT! If the water is under seasoned at this point it will be hard to have a well seasoned end product. Bring the pot of water to a boil and cook until the potatoes are fork-tender, about 20 to 25 minutes. Drain the potatoes and garlic well and pass through a food-mill or ricer. DO NOT use a food processor or blender. It will result in a very sticky and rubbery end product.

While passing the potatoes, bring the heavy cream to a boil in a small saucepan. Once the cream has come to a boil remove from the heat.

While the potatoes are still hot add 1/3 of the cream and butter and stir vigorously into the potatoes. Repeat this process 2 more times until all of the cream and butter has incorporated. Taste the potatoes for seasoning and add salt, if needed. Serve immediately or cover with foil and keep warm in an oven on low heat.