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| Garlic Mashed Potatoes 2004, Barefoot in Paris, All Rights Reserved Show: Barefoot Contessa Episode: Anniversary Overall User Rating:  |
Yum
05/25/2008 at 12:39pm
User: JULIET from Denver, CO User Rating:
These were really really yummy. Will make again, great with the Coq Au Vin. Thanks!
Garlic Mash
05/04/2008 at 01:10pm
User: Anonymous User Rating:
This was pretty good and easy to make. I only used enough of the oil to give it some flavor and a couple tablespoons of the water to make it smoother. (If i recall correctly, on the show she didn't use all that oil, commenting that a little goes a long way.) I think I'll try it with butter instead of oil next time. Perfect accompaniment to the coq au vin.
WOW!!!
04/09/2008 at 08:21pm
User: Osi from sunrise, FL User Rating:
So good! I just made a few small changes: i did not use the potatoes water and was easy on the olive oil. Fantastic and creamy!!
wonderful subtle garlic flavor
03/26/2008 at 11:45am
User: Karen from Warner Robins, GA User Rating:
This is the way I make my potatoes now!!!! I did however use butter instead of the oil.
Very Watery
02/23/2008 at 02:52pm
User: Anonymous User Rating:
I made this recipe to accompany fried Chicken. It came out very watery and looked and tasted more like cream of wheat or something my infant would eat. However, I do like the techniques of boiling the garlic cloves in olive oil instead of roasting them in the oven. However, I would just use the garlic and a few tablespoons of the oil. If your looking for a fabulous garlic mashed potatoe recipe, check out Emeril Lagasse's recipe. Its the best.
Amazing flavor!
02/15/2008 at 12:52pm
User: Jacqui from Lees Summit, MO User Rating:
This is now my favorite mashed potato recipe! All the wonderful garlic flavor of roasted garlic, but without the time consuming roasting process. As usual, Ina has the seasonings exactly right. The only changes I made were to use 1/2 cup olive oil when cooking the garlic. After the heat was turned off I added 1/2 cup butter to the pot. And I hand mashed the potatoes right in the pot and added cream to reach the right consistency rather than using the cooking water. Splendid!
Oil just doesn't cut it - go back to BUTTER
02/12/2008 at 05:18pm
User: Sheryl from Rochester, NY User Rating:
I usually love Ina's recipes. I understood the concept of making a garlic-infused oil for this recipe, and thought it might be good. After all, I love garlic, I love mashed potatoes, how bad can it be? . I can't tell you how disgusting the flavor of oil was in the potatoes. It's just wrong. I'll NEVER put anything but butter along with the garlic in my mashed potatoes again.
waaaaay too much oil
02/11/2008 at 11:43am
User: Anonymous User Rating:
Made this as directed, and it left a greasy taste in my mouth! Would make it again, reducing oil to 1/4 cup at the very most. Would probably be good then...cooking the garlic in the oil did give a good garlic taste.
Fabulous!
02/09/2008 at 11:06pm
User: Melvin from Chicago, IL User Rating:
I love you Ina. This recipe is beyond divine. Like a previous reviewer, I reduced the stew and the result was spectacular!
Good recipe, but needs tweaking...
02/04/2008 at 05:35pm
User: Anonymous User Rating:
I loved this recipe, but I couldn't bring myself to add a cup of olive oil to the potatoes. I used a couple of tablespoons of it and also added a little whole milk and a dot of butter. They came out perfectly. The garlic flavor really stands out. The potatoes were a lovely complement to the coq au vin.
Loved these garlic mashed
02/03/2008 at 12:14pm
User: Linda from Pleasanton, CA User Rating:
This was a great new way to do garlic mashed. Loved it with the Coq au Vin.