CREAMY GARLIC MASHED POTATOES
This recipe is courtesy of chef Emeril Lagasse.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 6
Steps:
- In a medium saucepan, melt butter over medium-low heat. Add garlic and cook, stirring occasionally, until garlic caramelizes, 6 to 7 minutes. Remove from heat; let cool slightly.
- Chop garlic and return to saucepan. Add cream and warm over medium heat.
- Meanwhile, in a medium saucepan, combine potatoes and 1 teaspoon salt. Add just enough water to cover. Bring to a boil over high heat and cook until potatoes are easily pierced with a fork, about 12 minutes. Remove from heat and drain. Return potatoes to saucepan and cook, over medium heat, mashing with a heavy whisk, about 1 minute. Add garlic-cream mixture and continue mashing until smooth. Season with remaining 1/4 teaspoon salt and white pepper; mix well. Keep warm until ready to serve.
JEN'S CREAMY GARLIC MASHED POTATOES
These potatoes are full of creamy sour cream, cream cheese, and buttery goodness contrasted with rich roast garlic. The texture is as delightful as the flavor combination.
Provided by jenmannaz
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h20m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place garlic heads in a baking dish and drizzle each with 1 tablespoon of olive oil. Bake in the preheated oven until garlic is soft and brown, about 45 minutes.
- Bring a large pot of water to a boil and stir in sea salt. Cook potatoes in the salted water until tender, about 30 minutes. Drain.
- Transfer potatoes to a large bowl and add sour cream, cream cheese, butter, salt, and black pepper to the bowl. Cover bowl with a lid or a piece of aluminum foil and let mixture stand to soften butter and cream cheese, about 5 minutes.
- Squeeze roasted garlic from the cloves into the potato mixture; mash potatoes until smooth, creamy, and thoroughly combined.
Nutrition Facts : Calories 471.3 calories, Carbohydrate 45.8 g, Cholesterol 71.4 mg, Fat 30.2 g, Fiber 3.9 g, Protein 7.2 g, SaturatedFat 17.6 g, Sodium 735.5 mg, Sugar 0.2 g
CREAMY GARLIC MASHERS
This is a mashed potato recipe from Good Eats. I love Alton Brown and thought I would give these a try... make sure you figure out how much garlic you like.
Provided by MindyP679
Categories Potato
Time 45m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine potatoes in a large pot and just cover with cold tap water.
- Place over high heat and season water with 1 to 2 teaspoons of salt (it should taste like sea water).
- Cover the pot and bring to a boil.
- Meanwhile, combine buttermilk, heavy cream and garlic in a small saucepan and bring to a simmer over medium heat.
- Keep this mixture barely simmering until the potatoes are done.
- As soon as the water comes to a boil, remove the lid and reduce the heat to a simmer.
- Cook for 15 to 20 minutes or until a potato chunk can easily be crushed with a pair of tongs.
- Drain, then return potatoes to the pan, return pot to heat and shake for 30 seconds so the surface water can evaporate.
- Remove pot and set on a towel or hot pads.
- Pour about half the garlic mixture into the potatoes and mash with an old-fashioned potato masher.
- Start tasting and looking at the consistency right away. If mashers seem dry or bland, add more of the garlic mixture. Avoid over mashing or you'll end up with gluey instead of fluffy.
Nutrition Facts : Calories 273.6, Fat 3.4, SaturatedFat 1.9, Cholesterol 11.1, Sodium 264.5, Carbohydrate 54.5, Fiber 6, Sugar 4.1, Protein 7.2
CREAMY GARLIC MASHED POTATOES
In her Auburn, Kansas kitchen, Myra Innes cooks these rich, creamy mashed potatoes frequently. Garlic cloves are boiled and then mashed right along with the potatoes to give them extraordinary flavor.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place the potatoes, garlic and 1 teaspoon salt in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until potatoes are tender. Drain. , Transfer potato mixture to a large bowl; mash. Add the butter, cream and remaining salt; beat until smooth.
Nutrition Facts : Calories 311 calories, Fat 23g fat (14g saturated fat), Cholesterol 68mg cholesterol, Sodium 959mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 3g fiber), Protein 3g protein.
CREAMY DOUBLE-GARLIC MASHED POTATOES
Roasted garlic is the secret to these deeply flavored mashed potatoes with a lively crunch from garlic chips. This dish takes a little more planning and prep than your average mashed potatoes, but it is well worth the effort. You can roast and fry the garlic and peel the potatoes ahead of time, storing the prepared potatoes submerged in water in the refrigerator for up to 12 hours before cooking. Feel free to use either red or russet potatoes here: Red potatoes will make a thick and creamy mash, while russets will yield a lighter and fluffier result (see Tip). If you run short on time, trim the garlic chips from your to-do list. Canned fried onions from your local supermarket, or fried shallots or fried garlic flakes from most Asian markets provide the same jolt of texture on top.
Provided by Alexa Weibel
Categories vegetables, side dish
Time 4h
Yield 8 to 12 servings (8 cups)
Number Of Ingredients 12
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.
More about "creamy garlic mashers recipes"
CREAMY GARLIC MASHED POTATOES - CREME DE LA CRUMB
From lecremedelacrumb.com
5/5 (98)Total Time 30 minsCategory Side DishCalories 254 per serving
- In a large bowl combine hot (drained) potatoes, butter, milk, sour cream, garlic, garlic powder, salt, and pepper.
- Use a potato masher OR use your hand mixer (my favorite method!) to mix your potatoes just until all ingredients are combined - your potatoes should still have a few lumps, do not over-mix!
GARLIC MASHED POTATOES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (12)Calories 236 per serving
CREAMY GARLIC MASHED POTATOES RECIPE | ALTON BROWN
From altonbrown.com
CREAMY GARLIC MASHED POTATOES RECIPE - WENT HERE 8 …
From wenthere8this.com
ROASTED GARLIC MASHED POTATOES RECIPE - LOVE AND …
From loveandlemons.com
CREAMY GARLIC MASHED RED POTATOES - I HEART NAPTIME
From iheartnaptime.net
CREAMY BUTTERY MASHED POTATO | RECIPETIN EATS
From recipetineats.com
GARLIC MASHED CAULIFLOWER RECIPE - LOVE AND LEMONS
From loveandlemons.com
CREAMY GARLIC MASHED POTATOES - THE DINNER BITE
From thedinnerbite.com
BEST GARLIC MASHED POTATOES RECIPE - CREAMY GARLIC …
From delish.com
BAKED CREAMY GARLIC PORK CHOPS · EASY FAMILY RECIPES
From easyfamilyrecipes.com
CREAMY GARLIC MASHED POTATOES RECIPE - ARCHANA'S KITCHEN
From archanaskitchen.com
INSTANT POT CREAMY PORK CHOPS - ALLRECIPES
From allrecipes.com
10 BEST CREAMY GARLIC MUSSELS RECIPES | YUMMLY
From yummly.com
GARLIC MASHED POTATOES RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
CREAMY GARLIC MASHED POTATOES RECIPE - EATING ON A DIME
From eatingonadime.com
ROSEMARY GARLIC CRACKERS • UNICORNS IN THE KITCHEN
From unicornsinthekitchen.com
CREAMY GARLIC SHRIMP SKILLET - HEALTHY FITNESS MEALS
From healthyfitnessmeals.com
ROASTED GARLIC IN THE OVEN | THE RECIPE CRITIC
From therecipecritic.com
CREAMY GARLIC MASHED POTATOES RECIPE - THE RECIPE REBEL
From thereciperebel.com
OUR MOST POPULAR RECIPE LAST WEEK IS A GARLIC BUTTER LOVER'S DREAM
From allrecipes.com
CREAMY ROASTED GARLIC MASHED POTATOES RECIPE - CHEF BILLY PARISI
From billyparisi.com
You'll also love