Garlicky Mashed Potatoes 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.

GARLICKY MASHED POTATOES

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.
• 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). Mash the potatoes with the milk and butter using a fork or potato masher. Stir in the roasted garlic and 2 teaspoons salt; season with pepper.

ROASTED GARLIC MASHED POTATOES

Steps:

• Preheat oven to 425 degrees F.
• Slice off the very top of the garlic head. Drizzle head with olive oil and wrap in foil. Place on a sheet tray and bake until tender and fragrant, roughly 35 minutes. Remove from the oven and let cool. Remove the cloves and mash with a wooden spoon.
• Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil. Cook until fork tender and drain. Mash the potatoes until smooth.
• Meanwhile heat butter and cream until butter melts. Add the roasted garlic and potatoes and mash all together.
• Taste and season with salt and pepper. Serve immediately.

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.

GARLICKY MASHED POTATOES RECIPE BY TASTY

Steps:

• Add the potatoes, water, and salt to an Instant Pot. Put on the lid and seal the pressure valve. Cook for 6 minutes on high pressure.
• Meanwhile, combine the heavy cream, garlic, and butter in a small saucepan over low heat and cook until the butter melts and the cream is warmed through, 3-4 minutes. Remove the garlic cloves.
• Use the quick release method to release the pressure from the Instant Pot.
• Drain the potatoes, then mash with a potato masher or fork.
• Gradually add the cream mixture to the potatoes, stirring until fully incorporated. Season with salt to taste.
• Serve warm.
• Enjoy!

CREAMY GARLIC-PARMESAN MASHED POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes.
• While potatoes are cooking, melt butter over medium-low heat in a small saucepan. Add garlic and saute until soft, about 5 minutes.
• Drain potatoes and return to the pot. Add garlic-butter mixture, milk, Parmesan cheese, parsley, sea salt, and pepper; mash until smooth.

SILKY GARLIC MASHED POTATOES

Steps:

• Scrub potatoes. Leave skins on, if desired, or peel thinly and remove eyes. Leave whole or cut into large pieces.
• Heat 1 inch water (salted if desired) to boiling; add potatoes and garlic. Cover and heat to boiling; reduce heat. Cook whole potatoes 30 to 35 minutes, potato pieces 20 to 25 minutes or until tender; drain. Shake pan gently over low heat to dry potatoes.
• Mash potatoes in medium bowl until no lumps remain. Add milk in small amounts, beating after each addition. (Amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used.)
• Add butter, salt and pepper. Beat vigorously until potatoes are light and fluffy. If desired, dot with butter or sprinkle with paprika, chopped fresh parsley, watercress or chives.

CREAMY GARLIC MASHED POTATOES

Steps:

• In a medium saucepan, melt butter over medium-low heat. Add garlic and cook, stirring occasionally, until garlic caramelizes, 6 to 7 minutes. Remove from heat; let cool slightly.
• Chop garlic and return to saucepan. Add cream and warm over medium heat.
• Meanwhile, in a medium saucepan, combine potatoes and 1 teaspoon salt. Add just enough water to cover. Bring to a boil over high heat and cook until potatoes are easily pierced with a fork, about 12 minutes. Remove from heat and drain. Return potatoes to saucepan and cook, over medium heat, mashing with a heavy whisk, about 1 minute. Add garlic-cream mixture and continue mashing until smooth. Season with remaining 1/4 teaspoon salt and white pepper; mix well. Keep warm until ready to serve.

SIMPLE GARLIC MASHED POTATOES

Steps:

• Place potatoes and garlic into a large saucepan full of cold water. Bring to a boil over high heat, reduce heat to medium, and boil for about 10-12 minutes. Check potatoes for doneness by poking a few wedges with a fork or skewer--if still firm, cook another minute or two and check again. Repeat until tender. Drain, taking care not to lose garlic cloves. Return potatoes to warm pot.
• Mash potatoes. Do not overwork, or potatoes will be tough (it's okay if there's a few lumps--it just means these are real potatoes, not from a box). Make sure to smash up the garlic, or pull out the cloves and squeeze in a garlic press.
• Add some butter, to taste (I usually use 2-3 T), and salt and pepper, also to taste. Mix until butter has melted.
• Add a little hot milk and beat it into the potatoes. Continue until potatoes are desired creaminess (the amount I use varies, but I usually use between 1/4 and 1/2 cup, give or take a bit).
• Cover pot with foil to keep warm until ready to serve. Potatoes will stay hot for 10-15 minutes this way.
• Serve with a pat of butter in an indentation on top.

CREAMY GARLIC MASHED POTATOES

Steps:

• Place the potatoes, garlic and 1 teaspoon salt in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until potatoes are tender. Drain. , Transfer potato mixture to a large bowl; mash. Add the butter, cream and remaining salt; beat until smooth.

ROASTED GARLIC MASHED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour.
• Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.
• Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend potatoes with an electric mixer until desired consistency is achieved.

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:

• Peel and quarter the potatoes, and store in water as you peel. Place potatoes in a pot and cover with cold, salted, water and simmer until tender. Do not over, or under, cook. Drain potatoes, put them on a sheetpan, and place in a preheated 350 degree F oven for 10 minutes, to dry the potatoes out a bit. Heat oil in a saute pan and saute the garlic until nicely browned. Place potatoes in mixer, with sauted garlic, and whip until smooth. Do not overmix. Adjust seasoning to taste.

GARLIC MASHED POTATOES

Steps:

• 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.

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.

GARLIC MASHED POTATOES

Steps:

• Cut the potatoes into uniform two-inch chunks and place in a heavy saucepan along with the garlic. Cover with water, bring to a boil, lower heat to medium and cook until the potatoes are tender, about 20 minutes.
• Drain the potatoes and garlic and mash the potatoes and garlic together. Stir in the hot milk, season to taste with salt and pepper and add the butter (less if desired) or oil. Serve at once.

SINFULLY DELISH GARLIC MASHED POTATOES

Steps:

• Quarter the potatoes (we leave the skin on) and put into a large pot of salted water.
• Add the 8 cloves of peeled garlic.
• Boil until tender.
• Drain and add the sour cream, butter and cream cheese to the pot and mash with a potato masher, for best texture do not use a mixer.
• Spread mixture into an oven proof casserole dish (about 9X13)and garnish as desired.
• Bake uncovered in a 325 degree oven for 15 minutes or until the top has browned to your satisfaction.
• For faster results, skip baking and place under broiler for a few minutes.

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.

SUPER GARLICKY MASHED POTATOES

Steps:

• Cook all potatoes in large pot of boiling salted water until very tender, about 15 minutes. Drain. Return potatoes to pot.
• Meanwhile, melt butter with oil in small skillet over medium heat. Add garlic and sauté until golden, about 5 minutes. Add garlic mixture to potatoes and mash. Add 1/4 cup milk and stir until potato mixture is smooth, adding more milk by tablespoons if potatoes are dry. Season with salt and pepper.

GARLIC MASHED POTATOES

Steps:

• Peel potatoes and cut into 1/2 inch thick slices.
• Peel garlic into individual cloves.
• Simmer potato slices and garlic cloves in a sauce pan with enough water to barely cover.
• Once the potatoes are tender, drain the water from the pan, reserving 1/2 cup of water.
• Mash the potatoes with the evaporated milk and butter.
• Depending upon the size of the potatoes you may need more liquid.
• You can use some of the reserved potato water, or more butter, or regular milk.
• I usually use regular milk.
• Season to taste with salt and butter.

BEST GARLIC MASHED POTATOES

Steps:

• bring chicken broth to a boil.
• Add potatoes and cook until tender but still firm, about 15 minutes, drain, reserving broth.
• stir in garlic, cream, and 1 to 2 tbsp broth, mash until creamy.
• Blend in sour cream, chives, and butter.
• Heat through and serve.

GARLICKY POTATOES

Steps:

• Bring chicken broth to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain, reserving broth.
• Stir in garlic, cream and 1 to 2 tablespoons broth; mash until creamy. Blend in sour cream, chives, salt and butter. Heat through and serve.

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.