GARLIC MASH POTATOES RECIPE RECIPES

GARLIC MASHED POTATOES RECIPE | ALLRECIPES

Garlic Mashed Potatoes Recipe | Allrecipes image

These garlic mashed potatoes are rich and very tasty! For a creamier texture, use heavy cream in place of the milk. These are also terrific topped with green onions.

Provided by LORNASCHMALZ

Categories Side Dish Potato Mashed Potato Recipes

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

8 potatoes, peeled and quartered
½ cup milk
¼ cup butter
2 cloves garlic, minced
salt to taste
1 pinch ground white pepper
2 tablespoons sesame seeds

Steps:

Bring a large pot of water to boil; add potatoes, and boil until soft, about 20 to 25 minutes. Drain, and place in a large bowl.
Combine potatoes with milk, butter, garlic, salt, and pepper. Mix with an electric mixer or potato masher to your desired consistency. Sprinkle with sesame seeds.

Nutrition Facts : Calories 416.6 calories, CarbohydrateContent 57.3 g, CholesterolContent 32.9 mg, FatContent 14.8 g, FiberContent 8.7 g, ProteinContent 12.6 g, SaturatedFatContent 8 g, SodiumContent 107.5 mg, SugarContent 3.2 g

SIMPLE GARLIC MASHED POTATOES RECIPE - FOOD.COM

Simple Garlic Mashed Potatoes Recipe - Food.com image

This is a fairly quick and simple version of garlic mashed potatoes. It goes well with just about any kind of meat or poultry, as well as many other meals. If you want to make this vegan or fleishig, reserve some of the cooking liquid to use in place of milk, and replace the butter with margarine.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 large red potatoes, unpeeled, cut into uniform quarters
4 -5 large garlic cloves, peeled and cut in halves
butter
hot milk
salt and pepper, to taste

Steps:

Place potatoes and garlic into a large saucepan full of cold water. Bring to a boil over high heat, reduce heat to medium, and boil for about 10-12 minutes. Check potatoes for doneness by poking a few wedges with a fork or skewer--if still firm, cook another minute or two and check again. Repeat until tender. Drain, taking care not to lose garlic cloves. Return potatoes to warm pot.
Mash potatoes. Do not overwork, or potatoes will be tough (it's okay if there's a few lumps--it just means these are real potatoes, not from a box). Make sure to smash up the garlic, or pull out the cloves and squeeze in a garlic press.
Add some butter, to taste (I usually use 2-3 T), and salt and pepper, also to taste. Mix until butter has melted.
Add a little hot milk and beat it into the potatoes. Continue until potatoes are desired creaminess (the amount I use varies, but I usually use between 1/4 and 1/2 cup, give or take a bit).
Cover pot with foil to keep warm until ready to serve. Potatoes will stay hot for 10-15 minutes this way.
Serve with a pat of butter in an indentation on top.

Nutrition Facts : Calories 263.7, FatContent 0.5, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 67, CarbohydrateContent 59.9, FiberContent 6.3, SugarContent 4.8, ProteinContent 7.2

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