The Creamy Garlic Mashed Potatoes are absolutely delicious. They’re made from the simplest ingredients, and are easy to make and ready in less than 30 minutes. The most important thing is the texture and taste. This is a super creamy texture as well as a huge dose of garlic.
It doesn’t matter what meal you choose it is, potatoes are the star of the show and the rest are only there to enhance the potatoes. Even if you’re not a big potato lover they will look great with any meal you come up with even for the largest Thanksgiving dinner.
Mashed Garlic Roasted Potatoes shopping list
Are you wondering if you need to go to the market? Here’s a list of what that you’ll need for this recipe. For exact amounts, consult the recipe card printable located at the end of this article.
- cream cheese.
- Sour cream
- heavy cream
- Roasted garlic
How to roast Garlic
If you’ve never cooked garlic before it’s the ultimate delight. Pure minced garlic is great however roasted garlic has an amazing flavor that is what creates the Garlic Mashed Potatoes a special food item.
Take away the papery, flaky outer layer of the skin of the garlic. Be sure to keep the entire garlic skin! This will help the head of garlic maintain its shape.
Begin by slicing off the top of the garlic head.
Douse it in olive oil, then wrap the foil around it.
Set the garlic out on the baking tray then bake it at 400 ° until the garlic is soft and delicious. It should take about 35 minutes. Heads up, it smells amazing. This is when the family begins to walk into the kitchen, asking what’s cooking!
Remove it from the oven and allow it to cool until it reaches room temperature.
What are the best potatoes to use?
The higher starch of the potatoes makes the most smooth and fluffy Garlic Mashed Potatoes! Yukon Gold potatoes are my favourite, however Russet is also a good choice. Red potatoes are more waxy and require more mashing to make them smooth. I’ve noticed that they’re not as fluffy this way!
Do you peel the Potatoes?
This is purely a matter of preference. If you prefer a more chunky and more authentic mashed potato, then you can keep the skins intact or use a portion of the peel. Smoother, traditional side dish made of the mashed potatoes is created by peeling the potatoes prior to boiling. I always peel my potatoes to make smooth and creamy potato mash!
How to Make Garlic Mash Potatoes
When the garlic has been roasting for a while, cut the potatoes, then cut them into 1-inch pieces. Be sure to cut the pieces into pieces of identical in size, so that the potatoes cook equally.
Place the potatoes in a large saucepan that is covered in cold water. Add 1/2 teaspoon salt , and bring to an unbeatable boil. Keep simmering until the potatoes are soft, but not completely dissolved. Inspect after 15 minutes to ensure that you are sure, but it could take a bit longer. Do not overcook the potatoes, or the result will be potato paste , and no one would like that.)
Remove the potatoes and shake to ensure that all the water is gone.
Put the potatoes back into the pot.
Remove the outer layer from each clove of roasted garlic and add the garlic cloves roasted to the pot along with the potatoes. Put the potatoes and cooked garlic in a ricer until they are perfectly smooth. A potato ricer is the key to smooth and perfectly smooth potatoes! If you don’t own an ricer, then you can smash the garlic and potatoes with the potato mashing. I’m not a fan of using mixers as it’s easy to overmix the potatoes.
In a small saucepan heat the half and half and butter in a small pan. Mix the ingredients into the potatoes until they are well mixed. Do not overmix or your potatoes will turn stiff and sticky.
Add black pepper and salt according to your preference. Sprinkle with fresh chives Serve warm.
- 2 tbsp extra virgin olive oil 30 ml
- 4 medium sized potatoes 1 kilo / 2 lbs
- 1 head garlic (about 10 to 12 cloves)
- 3 tbsp finely chopped chives 9 grams
- 1/2 cup Greek yogurt at room temperature 145 grams
- pinch sea salt
- dash black pepper
Peel 4 medium-sized potatoes then slice each into 8 pieces evenly sized I like cutting in half and slice each one into quarters. Add the cut potatoes to colanders and wash under cold water. Then put them in a stockpot and ensure they’re on the same level, add cold water until around 1/2 inch (1.25 centimeters) over the potato, sprinkle liberally with sea salt, and use a high-heat setting to cook the potatoes.
In the meantime you heat up the fry pan on an even heat. Then, add 2 tablespoons extra olive oil that is virgin.
As the oil heats up, cut the cloves off of the head of garlic. remove the skins of the cloves
Put the peeled cloves garlic to the olive oil that is hot Mix continuously to ensure that the garlic cloves are evenly sautee. After three minutes, and the garlic cloves are lightly golden, make sure not to over cook them remove the pan from the flame, then add the garlic cloves into an mortar and save the olive oil. Add 2 tablespoons finely chopped chives to the mortar and add some sea salt. Using an abrasive, pound the ingredients until they form the consistency of a paste. Set aside