Copyright 2000 Television Food Network, G.P. All rights reserved
Ingredients
- 1 head garlic, top sliced off
- 2 tablespoons olive oil
- 6 to 8 large Yukon gold potatoes, peeled and quartered
- 1 tablespoon salt
- 1 cup milk, warm
- 1/2 stick butter, softened
- Salt and black pepper, to taste
Directions
Preheat oven to 400 degrees F. Place the cut garlic bulb on a piece of aluminum foil and drizzle with olive oil. Close the packet and bake in the oven for 40 minutes until softened. Put the cut potatoes in a large stockpot, cover with cold water, and add salt. Bring to a boil, then simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well in a colander. While the potatoes are still warm, press them through a potato ricer or food mill and into a mixing bowl. Whip in the warm milk and softened butter until incorporated and the potatoes are fluffy. Squeeze the roasted garlic cloves out of the skins. Add the garlic pulp to the potatoes. Beat again; season with salt and pepper.
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By BSohn1214
Fairfield, CT
on January 13, 2011
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perfect mashed potatoe recipe! light, great balance not too much garlic and just melts in your mouth!! i used 2% milk instead of whole milk tasted perfect, not heavy or anything. everyone loved them! definetely recommended
By janet.vollmer_1...
horsham, pa
on September 25, 2010
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Mashed potatoes are such a stable; these garlic mashed potatoes in a ricer are fluffy light and flavorful. it is not your Mother's sticky lumpy dead in your belly mashed potatoes. Make them tonight...your family will thank you! Thanks Tyler
By DebinNC
Apex, NC
on July 28, 2010
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I made these potatoes to go w/ prime rib and it was a perfect match! I substitued 1/2 and 1/2 for reg. milk and only added enough for the consistency we prefer. The amount was probably closer to 1/2 C. I highly recommend these potatoes, Tyler is my "go to" chef when searching for a special dish. Thanks again Tyler!
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