Garlicky Mashed Potatoes Infused With Flavor Recipes

GARLIC MASHED POTATOES

Steps:

• Peel potatoes and quarter lengthwise; cut crosswise 1/2 inch thick. In a 5-quart saucepan, combine potatoes and garlic cloves; cover with water (about 8 cups) by 1 inch. Add 1 tablespoon salt.
• Bring to a boil; reduce heat, and simmer until potatoes are easily pierced with the tip of a paring knife, 25 to 30 minutes.
• Drain; return garlic and potatoes to pan. Stir over medium-high heat until dry, 1 to 2 minutes. Remove from heat.
• In a small saucepan, bring milk to a boil; pour over potatoes. Add butter and 1 teaspoon of salt. Mash until smooth and creamy.

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.

GARLIC MASHED POTATOES

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.

GARLICKY MASHED POTATOES WITH CARAMELIZED ONIONS

Steps:

• Preheat the oven to 350 degrees F.
• Slice the heads of garlic in half crosswise and drizzle with the oil. Wrap the garlic in foil and roast until creamy, about 1 hour. When cool enough to handle, squeeze the cloves into a small bowl and mash lightly with a fork.
• Heat the oil in a large skillet set over medium heat. Add the onions and cook, stirring occasionally and lowering the heat if the onions begin to burn, until golden, about 30 minutes.
• Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain.
• Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Add the onions. Mash the potatoes and onions with the milk and butter using a fork or potato masher. Stir in the roasted garlic and 2 teaspoons salt; season with pepper.

GARLICKY MASHED POTATOES

Steps:

• Place potatoes and garlic in heavy medium pot. Cover potatoes with water. Add 1 teaspoon salt. Bring to boil over high heat. Reduce heat to medium; cover and simmer until potatoes are tender when pierced with skewer, about 25 minutes.
• Drain. Return potatoes and garlic to pot. Add whipping cream and butter. Using potato masher, mash until well blended. Season to taste with salt and pepper.

GARLICKY MASHED POTATOES

Steps:

• Preheat oven to 375°F. Remove papery outer skins from garlic heads. Cut off top 1/4 inch of each head. Place garlic heads in small baking dish. Drizzle with oil. Bring vermouth and broth to boil in saucepan. Pour vermouth mixture around garlic. Cover and bake until garlic is very tender, about 45 minutes. Cool slightly. Squeeze garlic from skins into small bowl. Mash garlic with fork. (Roasted garlic can be made 1 day ahead. Cover and chill.)
• Place potatoes in large pot with enough cold water to cover. Bring to boil. Cover partially and cook until potatoes are very tender, about 20 minutes. Drain. Return potatoes to pot and mash. Heat half and half in small saucepan until hot. Add to potatoes and mix well. Mix in roasted garlic and butter. Season to taste with salt and pepper.

GARLICKY MASHED POTATOES INFUSED WITH FLAVOR

Steps:

• Cutting the potatoes into 1/2-inch pieces ensures that maximum surface area is exposed to soak up garlicky flavor.
• Instructions.
• •1. Place cut potatoes in colander. Rinse under cold running water until water runs clear. Drain thoroughly.
• •2. Melt 4 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 1/4 cups half-and-half, water, and 1 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.
• Step-by-Step.
• Great Roasted Garlic Flavor
• 1. Cook the minced garlic (and a little sugar) in butter until the garlic is sticky and straw-colored; this blooms the garlic's sweet flavor and tempers its harshness.
• 2. For deeply integrated garlic flavor, toss the raw potatoes with the garlic-butter mixture, ad the half-and-half and water directly to the pot, cover, and gently cook until tender.