French Garlic Mashed Potatoes Recipes

ALIGOT (FRENCH MASHED POTATOES)

Steps:

• 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 and mash.
• Meanwhile, melt butter in a skillet over low heat and cook garlic until lightly browned, 2 to 3 minutes. Add garlic and butter to the mashed potatoes. Stir in until well combined.
• Add creme fraiche and mix until well combined. Mashed potatoes should still be hot. If mashed potatoes have gotten too cold, quickly heat them over low heat on the stove. Mix in cheese until melted and season with salt and pepper.

CREAMY GARLIC MASHED POTATOES

Steps:

• Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the 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-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
• Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

FRENCH MASHED POTATOES WITH CHEESE AND GARLIC (ALIGOT)

Steps:

• Place potatoes in large saucepan; add water to cover by 1 inch and add 1 tablespoon salt. Partially cover saucepan with lid and bring potatoes to boil over high heat. Reduce the heat to medium-low and simmer until potatoes are tender and just break apart when poked with a fork, 12 to 17 minutes. Drain potatoes and dry saucepan.
• Transfer potatoes to a food processor (this step is important to get the aligot texture). Add butter, garlic, and 1 1/2 teaspoons salt. Pulse until butter is melted and incorporated into potatoes, about ten 1-second pulses. Add 1 cup milk and continue to process until potatoes are smooth and creamy, about 20 seconds, scraping down sides halfway through.
• Return potato mixture to saucepan and set over medium heat. Stir in cheeses, 1 cup at a time, until incorporated. Continue to cook potatoes, stirring vigorously, until cheese is fully melted and mixture is smooth and elastic, 3 to 5 minutes. If mixture is difficult to stir and seems thick, stir in 2 tablespoons of milk at a time (up to 1/2 cup) until potatoes are loose and creamy. Season with salt and pepper. Serve immediately.