November 22, 2007

Garlic Mashed Potatoes

I have to look for this recipe every year, so I’m posting it here to make it easier for me and others to find next time!

Garlic Mashed Potatoes

3 heads of garlic
2 pounds potatoes peeled and quartered
1 stick of butter
1/2 cup of half and half
salt and pepper to taste

Roast the garlic in the oven by the usual method (slicing the tops off, drizzling olive oil on, etc).

Squeeze the garlic cloves out into a bowl. Mash the garlic into a paste. Boil the potatoes 15-20 minutes until they’re soft in the middle (test with a fork).

When they are ready to mash, drain off the water and place the pot back on very low heat. Stir for a few minutes to dry out the potatoes a little. You’ll be moistening the potatoes with cream and butter, so allow some of the excess water to evaporate. Give it about 5 minutes, but make sure the heat is very low. You don’t want to burn the potatoes, just dry them out a little.

Remove the potatoes from the heat. Add the garlic and butter. Mash the butter and garlic into the potatoes. Start beating with a spoon and add cream as you go. Continue until the potatoes are smooth. Salt and pepper to taste.

Garlic lovers will go ape over this. It’s not a lowfat or local recipe. So don’t eat it every day. You can probably get away with reducing the fat because the garlic flavor is intense. But I don’t mess with success in this case.

Essentially, to roast garlic you cut 1/2 inch off the top of the head of the garlic and either wrap them in foil and bake them for a couple of hours at a low temperature (350 degrees for 2 hours) or roast at a high temperature for less time (450 degrees for an hour). Still others suggest not wrapping the garlic at all, and instead placing them in the oven in a pan just large enough to hold the garlic, with a small amount of liquid in the bottom of the pan. At 500 degrees this roasts the garlic in 30 minutes or so. In any case, roast until the cloves are soft in the center (poke with a fork or knife to test). You can also drizzle oil and/or dry sherry over the garlic before roasting to add to the flavor.


Posted by James at November 22, 2007 9:36 AM
Create Social Bookmark Links
Trackback Pings

TrackBack URL for this entry:


Heating the half-and-half so it's hot (or at least room temperature) will help keep the potatoes from getting gummy. And I don't think there's enough garlic for my family. ;)

married to a garlic-addict

Posted by: mjfrombuffalo at November 22, 2007 10:39 AM

Any food can be improved by garlic, chocolate, or both! Was it you that I came up with that with?

Posted by: briwei at November 26, 2007 3:20 PM

I think we all agreed on that one.

Posted by: James at November 26, 2007 3:31 PM

Copyright © 1999-2007 James P. Burke. All Rights Reserved