Garlic Mashed Potatoes recipe
- Root vegetables
- Potato side dishes
- Mashed potato
These garlic mashed potatoes are rich and very tasty! For a creamier texture, use cream in place of the milk. These are also terrific topped with chopped spring onions.
361 people made this
- 8 potatoes, peeled and quartered
- 125ml milk
- 50g butter
- 2 cloves garlic, minced
- salt to taste
- 1 pinch ground white pepper
- 2 tablespoons sesame seeds
MethodPrep:10min ›Cook:25min ›Ready in:35min
- 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.
Reviews & ratingsAverage global rating:(227)
Reviews in English (154)
This is a nice little twist on mashed potatoes. Went down very well with my boyfriend! Will definately be using this recipe again!-08 Sep 2009
Good stuff. Didn't have any sesame seeds handy though so used coriander seeds instead.-09 Jul 2015
Recipe: Stovetop Rustic Garlic Mashed Potatoes
Save yourself the trouble of peeling potatoes and go the rustic route instead. Red potatoes have delicate, tender skins, so they’re perfect for mashing whole. Even better, you can mash the potatoes right in their cooking pot, where they’ll stay warm until you’re ready to serve them up.
A handful of whole garlic cloves simmer right along with the potatoes, becoming soft and mash-able just as the potatoes cook through. Don’t worry about the impressive 10 cloves that go into the pot — simmering renders their flavor sweet and mellow. A splash of tangy buttermilk offsets the sweetness of the garlic, and a moderate amount of butter adds flavor without making things overly rich.
Season the potatoes to your taste (I add at least a heaping teaspoon of salt and go from there), and serve these up piping-hot. They’ll keep warm in their covered cooking pot for half an hour, or longer if you transfer them to a warm slow cooker or chafing dish.
These mashed potatoes have a nice garlicky bite and don’t even need any gravy (although I wouldn’t stop you), and mashing them right in the pot makes for easy cleanup, too. The potatoes and garlic can be cut and sitting in the water for a few hours, so all you have to do is turn on the stove when you’re ready to cook.
- 2 pounds all-purpose potatoes, preferably Yukon Gold (4-6 potatoes), peeled and cut into chunks
- 6 cloves garlic, peeled
- 1 teaspoon salt
- 1/2-3/4 cup reduced-sodium chicken broth, heated
- 2 tablespoons reduced-fat sour cream
- Freshly ground pepper, to taste
- Freshly grated nutmeg, to taste
Place potatoes and garlic in a large saucepan and cover with cold water. Add salt and bring to a boil. Cook, covered, over medium heat until the potatoes are tender, about 10 minutes. Drain the potatoes and return them to the pan. Shake the pan over low heat to dry the potatoes slightly. Remove the pan from the heat.
Mash the potatoes and garlic with a potato masher or an electric mixer (do not use a food processor). Add enough hot broth to make a smooth puree. Stir in sour cream and season with salt, pepper and nutmeg.
To make ahead: To keep the potatoes warm until serving time, set the pan or serving bowl in a larger pan of barely simmering water and place a piece of parchment or wax paper over the surface of the potatoes.
Simple but elegant without all the hassle and fussy steps of the other recipes. Had it night one with Market fish and tonight with prime roast beef. two thumbs up -leave it to the Irish to know how to cook potatoes.
great. I threw in a couple extra garlic cloves, and next time I might even throw in a few more
These potatoes were really good, creamy and the garlic flavor was evident, it didn't linger or crowd out the other parts fo the meal. Iɽ make them again, perhaps with redskins.
I thought this was a delicious recipe - subtle garlic flavor, but not overwhelming - as garlic mashed should be. I left the skin on, as I usually do, to save time - plus it is healthier. I also used about half of the cream and none of the cooking liquid, since the potatoes seemed creamy enough without it. This is definitely my new garlic mashed recipe!
Very Good mashed potatoes! Like another reviewer, I forgot to add the cooking liquid, it didn't seem to matter. I used a food mill instead of mashing the potatoes, the texture was perfect. The amount of garlic was just right for our taste.
The intensity of the garlic flavor is perfect - not overpowering but not timid either. I forgot to put 1/4 cup of cooking liquid, which made the texture less creamy, but that suited me just fine. The heavy cream could also be substituted by regular milk. It is just as effective at subduing the garlic bite.
This recipe ROCKS. I was hoping to find a recipe for gmp that didn't call for any garlic powder or salt. I added one more clove for a little umph. Tremendous, a keeper.
Easy and tasty with a subtle garlic flavor. Overboiling the potatoes is the ticket. Everyone had second and third helpings.
This dish is fantastic and easy to make for those times when you feel like indulging yourself. I agree with the previous reviewer "overboiling" the potatoes means that adding reserve liquid is unnecessary and that mashing is a cinch. It's true that the flavors are not overwhelming, but in its richness and smoothness this dish does have something of a classic French puree. Also, be warned that six cloves of garlic means that this is a recipe for garlic lovers only.
This is a keeper. I used only 1/8 cup salted butter, then added a little garlic butter and ground black pepper. yummo!
This is the BEST garlic mashed potato recipe I've ever seen. It's incredibly easy and almost foolproof. I made it with the halibut with tomato sorrel sauce as recommended and it was delicious. It will be a standard in my house from now on, with or without the halibut.
After more than thirty years of cooking, I didn't think I needed a recipe for mashed potatoes. I knew all the caveats. This recipe, however, cleans the slate! Can't figure out just what was the magic but, I do think that the addition of milk into the cooking liquid "tenderized" the potatoes. Additionally, I used a Foley food mill instead of my usual ricer. The results were extraordinary- more on the style of a French puree, and much easier than any traditonal approach.
Good basic side dish, but it does need a bit of salt and fresh ground pepper sprinkled on top when served.
This came out great. boiled a bit longer than I was supposed to I think, so they were thin enough without any of the reserve liquid (and easy to mash too). Added a sharp chedder and that was wonderful. Very easy recipe, highly recommended.
My 6 1/2 year old thought this was an "awesome" recipe, my husband liked it too. I thought it was sort of bland, and not garlic enough. It needed a LOT of salt nd pepper, and a bit more butter.
I think the reason of why it turned out deservant of 2 forks only was my fault, I think I added just a bit too much of the liquid leftovers, but it was good b/c we used it with the halibut.
So yummy! This is the best garlic mashed I've come across. Made them several years ago for a dinner and just made them for a large dinner party tonight. Tripled the recipe - cooks up so easy and is very rewarding when guests moan over each forkful!
I've made many versions of mashed potatoes and this was by far the best. it's very easy and absolutely delicious!! This dish was the first to go at the Christmas dinner!
These were good- next time however we will be adding a cheese-a creamy one like goat or cream cheese.
iMake this dish with chopped garlic slowly sauteed in a small amount of olive oil, it add another dimension and great texture to the dish.
Garlic Mashed Potatoes
You know what&rsquos great? Mashed potatoes. You know what&rsquos even better? Roasted garlic mashed potatoes! That extra savory flavor from melty, roasted garlic adds the perfect kick to the classic mashed spuds. Whether you want them on you Thanksgiving table or are just craving a cozy carb recipe, here are some tips to make them perfectly.
Pick a waxy potato instead of a super-starchy one
Potatoes are typically characterized as either waxy or starchy. When you&rsquore looking for baked potato-vibes, starchy potatoes like Russets are the way to go. However, for super-buttery, fluffy mashed potatoes, you need to go thin-skinned and waxy, like Red Bliss. Unlike starchy potatoes, which can get waterlogged when boiled or gluey when whipped, waxy potatoes stay light and creamy and don&rsquot absorb too much water.
Roast your garlic
Spoiler alert: roasted garlic is the most satisfying food. Toss a whole head (skins and all!) with a bit of oil and wrap it up in foil. Bake the package for 45 minutes, and prepare yourself&mdashthe garlic cloves loose their spiciness, taking on a sweet flavor and sticky, spreadable texture. We definitely recommend roasting two heads at once here&mdashyou can smash the garlic cloves from one head into your mashed potatoes and save the second one to make roasted garlic bread.
- 1 1/3 cups skim milk
- 2 garlic cloves, smashed
- 3 pounds Yukon Gold potatoes, peeled and cut into 2-inch cubes
- 3 tablespoons unsalted butter
- 1/4 cup 2 percent Greek yogurt
- 1 tablespoon chopped fresh chives
- Coarse salt and freshly ground pepper
- Garnish: 2 teaspoons chopped fresh chives
Bring milk and garlic to a boil in a small saucepan remove from heat, and let stand. Meanwhile, place potatoes in a medium pot, and cover with water by 2 inches. Bring to a boil. Cook until tender, 10 to 12 minutes. Drain, and pass through a ricer or a food mill. Return to pot.
Heat potatoes over medium heat, stirring constantly with a wooden spoon, until slightly dried out, about 2 minutes. Strain milk mixture into pot. Discard garlic. Stir in butter. Remove from heat. Stir in yogurt, chives, and 1 teaspoon salt season with pepper. Garnish with chives. Serve warm.
Ways to serve garlic mashed potatoes
This roasted garlic mashed potatoes recipe is perfect with a little butter on top! But of course it’s even better with a little gravy, or the optional Parmesan cheese stirred in. Here are some options we’d recommend:
- Gravy: Top with our Vegan Brown Gravy or Vegan Mushroom Gravy: both excellent options! (They’re perfect for Thanksgiving!)
- Parmesan or Pecorino Romano cheese: These are over the top good with a little Parmesan cheese or better yet, Pecorino Romano. It’s like a stronger aged cheese that’s even more flavorful!
- Sour cream and chives: Top with chives, sour cream, and bacon bits or vegan bacon.
- With meatloaf or meatballs: Try our Vegan Meatballs & Gravy or Best Vegetarian Meatloaf.
- Shepherd’s pie: Want to make these garlic mashed potatoes into a meal? Make our amazing cozy Vegetable Shepherd’s Pie.
Garlic Mashed Potatoes
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 disc. 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.
Copyright 2004, Barefoot in Paris by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
- 3 1/2 lbs. russet potatoes
- 2 Tablespoons kosher salt
- 16 fluid ounces (2 cups) half-and-half
- 6 cloves garlic, crushed
- 6 ounces grated Parmesan
- Peel and dice potatoes. Make sure all are relatively the same size.
- Place potatoes in a large saucepan, add salt and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil.
- Cook until potatoes fall apart when poked with a fork.
- Heat the half-half and garlic in a saucepan over medium heat until simmering. Remove from heat and set aside.
- Remove potatoes from heat and drain off water. Mash the cooked potatoes and add the garlic-cream mixture and Parmesan. Stir to combine. Let stand for 5 minutes and serve.
Garlic Mashed Potatoes recipe - Recipes
RELATED RECIPE COLLECTIONS
Drain potatoes and set aside. Return empty pan to heat and add butter, leaving until butter melts. In a separate pan, bring cream or milk to boil (do not allow to curdle remove from heat immediately when it starts to boil).
Mash the potatoes, beating in the butter and half & half, cream or milk, mashed garlic, and salt and pepper, until potatoes are smooth and fluffy.
NOTE: For milder garlic flavor, parboil garlic along with potatoes, then mash with potatoes.
|Rating: 4.9 / 5 · Reviews: 25||Page 1 of 2|
A head of garlic is an entire head of garlic, not a single clove (there are numerous individual cloves of garlic in a head of garlic). The recipe says that you can use from 1/2 head of garlic to 1 whole head.
This recipe is really great and simple, and I have prepared garlic mashed potatoes a few times since discovering it! I've made a few of my own changes, that my boyfriend and I agree really takes it to the next level:
For a little sweetness and depth of flavor, try using half white potatoes and half sweet potatoes - this may sound strange to some, but it's ooooh so delicious, trust me!
To knock down the sharpness of the garlic flavor without losing it too much, chop each clove into 3 or 4 pieces and saute in a little olive oil before adding to potatoes. Try adding some thyme as well!
Mix in a few pinches of thyme and dill to your mashed potatoes once they're done. Yum.