Old Fashioned Garlic Mashed Potatoes Recipes

Steps:

• 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 disk. 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.

Steps:

• 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.

Steps:

• Using a large pot, cover potato cubes and garlic with water.
• Bring to a boil over medium heat, reduce to low, then simmer until tender and easily pierced by sharp knife (about 30 min).
• Press potatoes and garlic through a ricer.
• Stir in the rest of ingredients using a wire whisk.
• Serve immediately or store in an ovenproof casserole dish.
• This can be prepared up to a week ahead and frozen.
• If defrosted warm potatoes at 350°F for 30 minutes.
• If frozen warm at 350°F for 75 minutes.
• (Optional Instructions- Bring a large pot of water to a boil. Boil potatoes for about 20 minutes until tender as above. Put potatoes through ricer and combine with all other ingredients including garlic which could have been minced garlic in a jar from supermarket).

Steps:

• In a large saucepan boil the potatoes until fork tender, drain all the liquid and return to saucepan. Smash together with a potato masher removing all the lumps.
• Add the butter and heavy cream, a little at a time, until you reach the required consistency. Add salt and pepper, to taste, and serve garnished with chopped chives.
• Note: Just before finishing you could add any other flavorings desired!

Steps:

• Put the potatoes in a large saucepan, cover with cold water by about 1 inch and add 2 tablespoons salt. Bring to a boil, uncovered, over high heat, and then reduce the heat to medium-high and simmer briskly until fork tender, about 45 minutes. Drain the potatoes, reserving 1/2 cup of the water. Quarter the potatoes and pass them through a food mill or ricer back into the pan. (Peel them first if you are using a ricer). When the potatoes are almost done, heat the buttermilk in a small saucepan over medium-high heat to just under a simmer. Set aside; it will separate and look curdled but don't worry, it will mix in fine. Fold the buttermilk and reserved cooking water into the potatoes over low heat. Then fold in the butter a handful of pieces at a time until fully incorporated. Season with salt and pepper. Serve hot.

Steps:

• The night before, cube the potatoes, and put them in a large saucepan with salted cold water and place in the refrigerator overnight.
• Roast the garlic: Preheat the oven to 350 degrees F, peel the outermost layers of skin off the heads of garlic; cut off the top 1/3 of the heads to open the cloves and heat olive oil in a large oven-safe saute pan over medium heat; Add garlic, and saute for about 10 minutes; Season with salt and pepper and transfer pan to the oven to roast for 15 minutes; Remove from heat and let cool.
• For the garlic paste: Pop garlic cloves from their skins and place cloves in a blender, along with any olive oil left in the pan; Puree until smooth; you should have a paste-like consistency.
• For the potatoes: The next day, add some more salt and then bring to a boil over high heat.
• Cook until tender, about 10 minutes.
• Drain well, place potato cubes in a food mill, and grind to remove skins.
• Alternatively, smash the potatoes with a large fork or potato masher.
• Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown.
• Add the garlic paste and cook quickly.
• Add the cream, season, to taste, with salt and pepper, and bring to a boil.
• Reduce the heat to low and fold in potatoes with a wooded spoon or large whisk.
• Add the remaining butter by tablespoons, until taste suits you, stirring after each addition.
• Season with salt and pepper, to taste, and serve.

Steps:

• Set a wire rack or steamer trivet inside the bowl of a 6-quart or larger Instant Pot. Place the whole potatoes on top of the rack in a single layer, as best as possible. Pour in the water. Lock the lid and set the valve to seal. Set the cook time at high pressure for 20 minutes. Allow the pressure to naturally release for 10 minutes before manually releasing any residual steam.
• Carefully open the lid and remove the potatoes and rack onto a plate; set aside. Drain the water and return the bowl to the Instant Pot. Set to sauté and once the bowl is dry, add the butter and garlic. Cook, stirring often, until the butter has melted and the garlic has begun to brown. Stir in the milk and cook until the milk has warmed through.
• Turn off the pressure cooker and add the potatoes back into the pot with the warmed milk and garlic. Using a potato masher, mash the potatoes until smooth. Stir in the salt, garlic powder, pepper and parmesan. Give it a taste and adjust seasonings accordingly. Serve warm with the chives on top for garnish.

Steps:

• Place the garlic and potatoes in a large saucepan. Cover with water, add 1/4 teaspoon of the salt and bring to a boil. Lower the heat and simmer for 15 to 20 minutes, or until the potatoes are tender when pierced with a knife. Drain, return potatoes and garlic to the pan and heat briefly over low heat, shaking the pan, until all moisture is gone.
• In a small saucepan, heat the butter and milk together until the butter melts.
• Put the potatoes and garlic through a ricer or food mill or mash with a potato masher until smooth. Add the milk and butter and stir until smooth. Season with the remaining salt and pepper to taste.

Steps:

• Place the potatoes in a medium saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender; drain.
• Combine the milk, butter, salt, and pepper in a large bowl., Add potato; let stand for 5 minutes or until butter melts.
• Beat the potato mixture with a mixer at high speed until smooth.

Steps:

• Peel and cut potatoes into approx equal size pieces.
• Add potatoes to a saucepan of boiling water and boil until tender.
• Drain the potatoes and return them to the saucepan.
• Use a masher or ricer to mash the potatoes with. The longer you mash the smoother it will be (I just hate it when my mash has lumps!).
• Add the butter and mash it into the potatoes until melted. Add the milk/cream and mash until a smooth consistency is achieved. Add more milk/cream if you would like a softer or sloppier mash.
• Add salt and pepper to taste.
• You can also mash in some softened onions, garlic or spring onions.
• You can also use sweet potato (kumara) or any variety of potato to make mash with.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, 15 to 20 minutes. Drain.
• Preheat the oven to 350 degrees F (175 degrees C).
• Transfer potatoes to a mixing bowl and add cream, garlic, salt, and pepper; mash until smooth. Scoop into 4 ramekins and top with bread crumbs.
• Bake in the preheated oven until bread crumbs are golden brown and crisp, 12 to 15 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place garlic cloves in aluminum foil and drizzle with olive oil.
• Roast in the preheated oven until very soft, about 25 minutes.
• Meanwhile, place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Mix potatoes, half-and-half, and melted butter until well combined. Add cream cheese, sour cream, and roasted garlic; mix with a hand mixer until well blended. Season with salt and pepper.

Steps:

• Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
• In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.