Garlic Mashed Potatoes Recipes
The addition of garlic to potatoes can create a delicious dish. This page contains garlic mashed potato recipes
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I make a ton of garlic mashed potatoes every year for Thanksgiving. Every year, I have more and more health conscious guests. I make a version that is lower in fat and calories and higher in fiber. The secret to this mash is using the potatoes' own starchy water for depth in place of sticks of butter and whole milk. At the end, you add a bit of butter for that flavour. For guests who do want the full on fatty version, simply add a pat of butter to theirs and mix!
If you don't want potato skins, just peel before cutting and boiling.
This recipe multiplies perfectly.
Total Time: 30 minutes
- 3 large russet potatoes, scrubbed and cubed
- 1 Tbsp salt
- 6 cloves garlic, minced
- 1 Tbsp butter
- 1 Tbsp mayonnaise or greek yogurt
- In a large pot, cover cubed potatoes with cold water and add salt. Bring to a boil over medium-high heat, then reduce heat to maintain a rolling boil.
- Cook until potatoes fall apart when poked with a fork.
- Drain the potatoes but reserve the starchy water. Add about 1/4 cup of it back to the potatoes.
- Add the garlic, butter, and mayonnaise or greek yogurt. Mash with a potato masher or beat with a whisk. Add reserved starchy water by the tablespoon until you reach desired creaminess.
I get asked to make these mashed potatoes often. They take a bit of extra time due to the process for keeping the potatoes as fluffy as possible, but they are so worth it. I use both russet potatoes and petite gold potatoes. I take the skins off the russets, but keep the skin on the golds. This keeps the mash fluffy and light, yet gives them a lovely strong nutty flavour. I also sautee some of the minced garlic in butter to get a roasted flavour, and use the rest of the garlic in its fresh form. Delicious!
Total Time: 1 hour
Yield: 8-10 servings
- 3 lb russet potatoes, scrubbed
- 2 lb petite gold potatoes, scrubbed
- 4 Tbsp butter
- 8 cloves garlic, minced
- 1 cup sour cream
- 1/2 cup grated Parmesan cheese
- salt and pepper to taste
- I use this method to remove skins from whole russet potatoes (instead of peeling) to keep them from getting gooey from contact with too much water. Score each potato entirely around the center.
- Cover them with water in a large pot and bring to a boil. Simmer and cook for about 20 minutes.
- Drop the petite golds into the boiling water with the russets. Cook all the potatoes an additional 15 to 20 minutes.
- When potatoes can easily be pierced with a fork, they are ready. Drain and allow to cool a bit, then pinch the skins right off the russets. Now they are whole peeled russet potatoes that don't crumble.
- Return the skin-on petite gold potatoes back into the pot. Smash them up with a potato masher or fork.
- Turn the heat onto low and add one of the tablespoons of butter to melt.
- Add half the minced garlic to the pot and cook, stirring frequently, for about 3 minutes.
- Start adding the peeled russet potatoes to the pot a bit at a time, mashing and mixing.
- Add the rest of the butter and keep mashing.
- Add the rest of the minced garlic.
- Stir in the sour cream. Mix well.
- Fold in the Parmesan cheese. Add salt and pepper to taste.
December 29, 20101 found this helpful
My family loves them! Preheat oven to 350 degrees F (175 degrees C). Place garlic cloves in a small baking dish. Drizzle with olive oil, cover, and bake 45 minutes, or until golden brown.Read More...
Cut potatoes into 1 inch pieces. Place potatoes and garlic in 2 qt. saucepan. Cover with water; bring to a boil over high heat.
Cover; reduce heat and cook 8-10 minutes or until potatoes are tender.Read More...
February 27, 20170 found this helpful
Adding rosemary and garlic to your mashed potatoes will turn this classic side dish into a delectable treat. This is a guide about rosemary garlic mashed potatoes recipes.