Less is more, and this classic garlic mashed potatoes recipe is the best. The aroma beckons from parts unknown when the roasted garlic, cream and butter captivate the olfactory senses. Roasted garlic is simply divine. The smooth creamy texture is the perfect match for creamy mashed potatoes.
The classic garlic mashed potatoes recipe calls for roasted garlic, which is done separately, or ahead of time. Removing much of the white papery outer covering while keeping the bulb intact, slice off the top part of the bulb and remove any tips from the cloves that are now visible. Place the bulb, root side down into a foil pouch of double thickness, drizzle with olive oil and sprinkle salt and pepper over the exposed garlic. Enclose the bulb completely in the foil package. This goes into a 350° F oven for 45 minutes, it is almost the same time as if you want to bake a potato – article: how long to bake a potato.
Working with one large potato per person, peel and cut into quarters and pile the pieces into a large saucepan. Cover completely with cold water and put a high flame under the pot. Once it comes to a boil, reduce the heat to simmer until the potatoes are soft (about 20 minutes). After draining the water, return the potatoes to the warm pot and add 2 tbsp butter and 3 tbsp cream.
Adding the garlic is easy. Take the roasted bulb and squeeze out the garlic right into the pot. The garlic slides out quite easily after roasting. All that is left in preparation is to mash the potatoes in the pan, add salt and pepper to taste, and then prepare to indulge.
Garlic Mashed Potatoes – Prepared from Red Skin Potatoes
These lovely white flesh potatoes cook beautifully any way you choose to do them; steamed, boiled or roasted. Scrubbed clean, skin on, boil the potatoes in a pot with 1 tbsp of salt and water to cover at least 2 inches over the tops of the potatoes. This should take 35-40 minutes or until the potatoes are tender and then drain the water.
With a mixture of 1 tbsp chopped garlic and ½ cup of melted butter added to the potatoes, along with 1 cup each of light and heavy cream, start a-mashing. The nutrient-rich potato skins will be left on in this recipe, which adds to the texture. Salt & pepper to taste then pour a mixture of 2 tbsp additional melted butter with 1 tbsp of chopped garlic over the prepared potatoes and enjoy.
Garlic Mashed Potatoes – The Low-Carb Version
No diet should keep you from your favorite comfort food. The beauty of these delicious, creamy, buttery garlic mashed potatoes is the missing carbs. Determine your carb ratio, more or less, or none at all! Typically, one medium sized potato to one head of cauliflower is good but the choice is yours.
Peel and cube the potato and clear the head of the cauliflower of leaves and stem, then cut into smaller pieces. Peel some fresh garlic and smash the cloves to release the oils. If you ever see green stems forming in the garlic, remove them as they make for an unwanted bitter taste. You are going to include the garlic in the boiling along with a generous amount of salt to infuse the flavors.
It is important to drain these well as the cauliflower can hold the fluid. This will tend to make the blend a bit soupy. After draining, remove the garlic cloves and return the rest to the warm pot. Add 8 oz of cream cheese and butter to taste – at least 1 tbsp, and set this pot on the warm burner with a lid on it to help everything melt. Mash and add salt and pepper to taste and enjoy these guilt-free garlic mashed potatoes.