Photo: Garlic Mashed Potatoes Recipe
Directions
1/2 cup garlic cloves, peeled (about 1 head)
Ingredients
- 1 cup extra-virgin olive oil
- 3 pounds Yukon gold potatoes, peeled and quartered
- Kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup heavy cream, half-and-half, or creme fraiche
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.
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By Barbts224
Port Orange
on October 11, 2012
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Very tasty but be careful. The recipe says to add the reserved olive oil to the potatoes with salt, pepper and cream. If you watch Ina she only adds a couple of tablespoons of the garlic infused olive oil. You can save the remaining infused olive oil for another recipe.
By Lisie Lane
Redding, Ca
on September 16, 2012
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I made this tonight and served it with Tri-tip. It was the perfect combination. I had a little under 3 lbs of potatoes and only 1/2 cup of olive oil, and that for us was the perfect amount. I noticed that someone used 2 cloves, you really need a small head of garlic to bring out the most flavor. We thought the combo of the garlic and cream, really made the potatoes taste sweet. We will definitely have these potatoes again.
By laregister
East Texas
on March 03, 2012
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My husband and I made these potatoes last night with chicken cooked on the Foreman. Since there were only the two of us, and we had a green vegetable also, we did not cook the quantity in the recipe. We had to adjust the ingredients accordingly. We did use butter and whipping cream in the potatoes. We mashed the garlic after they were soft and mashed them in with the potatoes.
They were very tasty, and I would like to try the complete recipe, however, I would be reluctant to add the oil and potato water. We prefer our mashed potatoes more on the firm side, although creamy.
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