Mashed Potatoes with Garlic

by Maryam on February 24, 2011

Although I’m still trying new recipes, spending time in the kitchen , and going through my cooking books regularly, I miss this blog and writing for you guys! Since I’m spearing every extra minute to be spent into my MBA studies I decided to make this post short and straight forward with some tips as well. Typically this recipe is for people how want a homemade meal within 30 minutes.

Mashed potatoes stiffen and become gluey as they cool, so they are best served piping hot. If you must hold mashed potatoes before serving, place them in a heatproof bowl, cover the bowl tightly with plastic wrap, and set the bowl over a pot of simmering water. Be sure to occasionally check the water level in the pan. The potatoes will remain hot and soft-textured for one hour.

The garlic can be peeled after tasting, when the skins will slip right off. Just make sure to keep the heat low and to let the garlic stand off the heat until fully softened.

Mashed Potatoes with Garlic

Adapted from Best American Side Dishes, serves 4-6.

Shopping List

2 pounds potatoes, peel and cut into chunks pieces

8 tablespoons (1 stick) unsalted butter, melted

1 cup half-and-half, warmed

1 1/2 teaspoons salt

20-25 medium garlic cloves, skins left on

Ground black pepper

Making the Potatoes

2 pounds potatoes, peel and cut into chunks pieces Place the potatoes in a large saucepan with cold water to cover by about 1inch. Bringing to a boil over high heat, reduce the heat to medium-low, and simmer until the potatoes are just tender when pricked with a thin-bladed knife, 20-30 minutes. Drain the potatoes.
20-25 medium garlic cloves, skins left on In the meanwhile,toast the garlic cloves, skins left on, in a small covered skillet over the lowest possible heat, shaking the pan frequently, until the cloves are spotty dark brwon and slighty softened, about 22 minutes. Remove the pan from the heat and let stand, covered, until the cloves are fully softened, 15 to 20 minutes. Peel the cloves and, using a paring knife, cut off the woody root ends.


Set a food mill or ricer (or you can use a dinner fork) over the warm saucepan, spear each potato with the dinner fork. Working in batches rice the potatoes into the saucepan. Drop the peeled garlic cloves into the food mill or rices with the peeled potatoes.

1 cup half-and-half, warmed

1 1/2 teaspoons salt

Ground black pepper

Stir in the melted butter with a wooden spoon until incorporated. Gently whisk in the half-and-half, salt, and pepper to taste.
Garnish with Italian seasoning (optional)

enjoy with love,

Maryam

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