GARLIC MASHED POTATOES WITH HEAVY CREAM RECIPES

Name: Garlic Mashed Red Potatoes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 servings.
Ingredients: 8 medium red potatoes, quartered; 3 garlic cloves, peeled; 2 tablespoons butter; 1/2 cup fat-free milk, warmed; 1/2 teaspoon salt; 1/4 cup grated Parmesan cheese

GARLIC MASHED RED POTATOES RECIPE: HOW TO MAKE IT

Garlic Mashed Red Potatoes Recipe: How to Make It image

These creamy garlic mashed potatoes are so good, you can serve them plain—no butter or gravy is needed. This is one of our favorite red potato recipes. —Valerie Mitchell, Olathe, Kansas

Provided by Taste of Home

Categories Side Dishes

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 6 servings.

Number Of Ingredients 6

Ingredients

8 medium red potatoes, quartered
3 garlic cloves, peeled
2 tablespoons butter
1/2 cup fat-free milk, warmed
1/2 teaspoon salt
1/4 cup grated Parmesan cheese

Steps:

Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are very tender., Drain well. Add the butter, milk and salt; mash. Stir in cheese.

Nutrition Facts : Calories 190 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 275mg sodium, CarbohydrateContent 36g carbohydrate (0 sugars, FiberContent 4g fiber), ProteinContent 8g protein. Diabetic Exchanges 2 starch

GARLIC YUKON GOLD MASHED POTATOES RECIPE | ANNE BURRELL ...

Garlic Yukon Gold Mashed Potatoes Recipe | Anne Burrell ... image

Provided by Anne Burrell

Categories side-dish

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

2 pounds Yukon gold potatoes, washed and quartered
4 cloves garlic
Kosher salt
1 1/2 cups heavy cream, warm
1 stick cold butter, cut into 9 pats

Steps:

Place the potatoes and garlic in a large sauce pan. Cover with 1 to 2 inches cold water and season generously with salt. The water should taste like the sea. TASTE IT! If the water is under seasoned at this point it will be hard to have a well seasoned end product. Bring the pot of water to a boil and cook until the potatoes are fork-tender, about 20 to 25 minutes. Drain the potatoes and garlic well and pass through a food-mill or ricer. DO NOT use a food processor or blender. It will result in a very sticky and rubbery end product.
While passing the potatoes, bring the heavy cream to a boil in a small saucepan. Once the cream has come to a boil remove from the heat.
While the potatoes are still hot add 1/3 of the cream and butter and stir vigorously into the potatoes. Repeat this process 2 more times until all of the cream and butter has incorporated. Taste the potatoes for seasoning and add salt, if needed. Serve immediately or cover with foil and keep warm in an oven on low heat.

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