Font Size:
  • A
  • A
  • A

E-mail This Page to Your Friends

x

All fields are required.

Separate multiple e-mail addresses with a comma

(i.e. sally@food.com, frank@food.com)

Sending E-mail

Sending E-mail

Or Do Not E-mail

Success!

A link to this page was e-mailed

Garlic Mashed Potatoes

Recipe courtesy Michel Nischan, Taste Pure and Simple: Irresistible Recipes for Good Food and Good Health, Chronicle Book 2003

Show: Sara's SecretsEpisode: Healthy Pleasures

  • Cook Time

    50 min

  • Level

    Easy

  • Yield

    4 to 6 servings

Close

Times:

Prep
15 min
Inactive Prep
--
Cook
50 min
Total:
1 hr 5 min
x

Select a Card Size

x

Add To My Recipe Box

Please limit to 20 characters

Adding Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was added to your Folder_Name folder.

x

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

  • 4 large russet potatoes (about 2 pounds), peeled and cut into 2-inch pieces
  • 1 teaspoon salt
  • 2 to 3 teaspoons warm low-fat milk
  • 2 tablespoons Roasted Garlic Cloves, recipe follows
  • 2 tablespoons extra-virgin olive oil
  • Freshly ground black pepper

Directions

Put the potatoes in a medium saucepan and add just enough water to cover them. Add 1 teaspoon salt and bring to a simmer over medium heat. Do not boil. Cook for 12 to 15 minutes or until the potatoes are just tender enough to slide off a paring knife when pierced. Drain well and return to the pan. Set the pan over low heat and cook for 1 to 2 minutes or dry the potatoes out.

Remove from the heat and lightly mash the potatoes with a fork just to break them up. Stir in the milk, mashed garlic and olive oil. Run the potatoes through a food mill or mash them with a potato masher to the desired consistency. Season with salt and pepper, to taste, and serve immediately.

Roasted Garlic Cloves:

Unpeeled garlic cloves, as needed

Put the cloves in a dry cast iron skillet and cook over low heat for 20 to 30 minutes, or until softened. Turn frequently so that the cloves soften but do not brown. Slide the cloves from the skillet onto a plate to cool to the touch. Squeeze the softened garlic pulp from the individual cloves.
Rated: 4 stars out of 518 Reviews
Advertisement
Advertisement