Garlic Mashed Potatoes

From Cook's Country | October/November 2008

Why this recipe works:

Infusing mashed potatoes with the flavor of roasted garlic is easy—if you have an extra hour to roast a head of garlic. Is there a faster way? Yes, and it’s in our Garlic Mashed Potatoes recipe. We cut the potatoes into small pieces to allow them to soak up garlic flavor and to promote even… read more

Infusing mashed potatoes with the flavor of roasted garlic is easy—if you have an extra hour to roast a head of garlic. Is there a faster way? Yes, and it’s in our Garlic Mashed Potatoes recipe. We cut the potatoes into small pieces to allow them to soak up garlic flavor and to promote even cooking. To eliminate excess starch, which produced gluey mashed potatoes, we gave the raw, cut russets a good rinse under running water before adding them to the pot. They then simmered in the fat and seasonings to avoid the “washing away” of flavor that can come from boiling in just water, using just enough liquid to prevent them from scorching. For the final touch on our Garlic Mashed Potatoes recipe, we sprinkled in a little sugar while sautéing the garlic, to quickly mimic the sweet flavor of the roasted garlic without an oven.

less

Serves 8 to 10

Cutting the potatoes into 1/2-inch pieces ensures that maximum surface area is exposed to soak up garlicky flavor.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection