Best 10 Best Garlic Mashed Potatoes In The World Recipes

THE WORLD'S BEST GARLIC MASHED POTATOES RECIPE

Steps:

• Preheat oven to 400°F (204°C). Peel away just the outer layers garlic skin. Cut between 1/4 and 1/2-inch off the top of the whole bulb, exposing the open tops of the individual cloves of garlic.
• Place the whole garlic bulb in a small baking dish and dribble with a few drops of olive oil, making sure the entire top is thinly coated. Cover with foil and bake for 35 minutes. The cloves of garlic should be soft. Allow to cool completely before squeezing out the garlic into a small bowl.
• Bring a large pot of water to boil. Add potatoes and boil them for 15 minutes. Drain potatoes and mash them with buttermilk, butter, salt, pepper, and the roasted garlic.
• If you really want to get all spiffy-do, spread the mashed potatoes into a casserole pan, dot with butter and sprinkle with cheese and/or breadcrumbs. Bake at 350F for 15 minutes, or until you get a nice golden crown.

THE BEST MASHED POTATOES!

Steps:

• Feel free to peel your potatoes or leave the skins on. Then cut them into evenly-sized chunks, about an inch or so thick, and transfer them to a large stockpot full of cold water.
• Once all of your potatoes are cut, be sure that there is enough cold water in the pan so that the water line sits about 1 inch above the potatoes. Stir the garlic and 1 tablespoon sea salt into the water. Then turn the heat to high and cook until the water comes to a boil. Reduce heat to medium-high (or whatever temperature is needed to maintain the boil) and continue cooking for about 10-12 minutes, or until a knife inserted in the middle of a potato goes in easily with almost no resistance. Carefully drain out all of the water.
• Meanwhile, as the potatoes are boiling, heat the butter, milk and an additional 2 teaspoons of sea salt together either in a small saucepan or in the microwave until the butter is just melted. (You want to avoid boiling the milk.) Set aside until ready to use.
• After draining the water, immediately return the potatoes to the hot stockpot, place it back on the hot burner, and turn the heat down to low. Using two oven mitts, carefully hold the handles on the stockpot and shake it gently on the burner for about 1 minute to help cook off some of the remaining steam within the potatoes. Remove the stockpot entirely from the heat and set it on a flat, heatproof surface.
• Using your preferred kind of potato masher (I recommend this one in general, or this one for extra-smooth), mash the potatoes to your desired consistency.
• Then pour half of the melted butter mixture over the potatoes, and fold it in with a wooden spoon or spatula until potatoes have soaked up the liquid. Repeat with the remaining butter, and then again with the cream cheese, folding in each addition in until just combined to avoid over-mixing. (Feel free to add in more warm milk to reach your desired consistency, if needed.)
• One final time, taste the potatoes and season with extra salt if needed.
• Then serve warm, garnished with any extra toppings that you might like, and enjoy!

CREAMY GARLIC MASHED POTATOES

Steps:

• Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
• Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
• Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

GARLIC MASHED POTATOES

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.

ROASTED GARLIC MASHED POTATOES - THE BEST YOU'VE EVER HAD

Steps:

• Separate head of garlic into individual cloves.
• Toss in olive oil and wrap tightly in small piece of aluminum foil.
• Bake in 350°F (180°C) oven for 45 minutes.
• When the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves.
• Mash the roasted garlic with a fork, or force through a fine strainer.
• If you use a ricer as recommended below, simply rice the garlic along with the potatoes.
• Peel and boil potatoes in salted water until tender.
• Force the cooked potatoes through a ricer (recommended) or mash by your usual method.
• Put the riced potatoes, garlic, sour cream, butter, and salt and white pepper in a mixer bowl, and whip at medium speed until smooth.
• Add cream or milk to adjust consistency.

THE BEST BUTTERY GARLIC MASHED POTATOES

Steps:

• Place the potatoes in a large saucepan and fill until they are covered in water. Stir in the salt.
• Bring the pot to a boil over medium-high heat. Reduce to a lower heat until the potatoes are just simmering, a low rolling boil. Keeping it at this lower boil will help prevent them from boiling over.
• Cook until the potatoes fall apart when pierced with a fork.
• Remove the potatoes from the heat and drain off the water in a colander. Let them sit there draining.
• Heat the half-and-half, the butter and the garlic puree in a medium saucepan over medium heat until simmering slightly, then remove from the heat and set aside.
• Mash the potatoes using a masher or a potato ricer until smooth.
• Mix in the hot garlic mixture until combined through.
• Serve while hot.

THE BEST MASHED POTATOES

Steps:

• Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes.
• Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.

BEST GARLIC MASHED POTATOES

Steps:

• bring chicken broth to a boil.
• Add potatoes and cook until tender but still firm, about 15 minutes, drain, reserving broth.
• stir in garlic, cream, and 1 to 2 tbsp broth, mash until creamy.
• Blend in sour cream, chives, and butter.
• Heat through and serve.

GARLIC MASHED POTATOES

Steps:

• Preheat oven to 425 degrees F.
• Cut the top off of each garlic head so that all of the cloves are partially cut and exposed.
• Cut off a piece of foil large enough to wrap around the two cut heads. Place the two cut heads into the center of the foil and top with the tablespoon each of oil and butter.
• Wrap tightly by folding in the four sides and bake for about 40-45 minutes or until the garlic cloves are soft. When squeezed, the garlic will pop out of the skin.
• Let cool long enough to handle then squeeze each clove into a quarter cup measure. Four ounces of raw garlic should equal ¼ cup of cooked garlic. Pour the squeezed cloves out onto a cutting board and use a fork to press and stir so you have a creamy paste.
• While the garlic is cooking, peel each potato and place into a pot of water large enough to hold the potatoes and water to cover. Once all potatoes are peeled, take one out at a time onto your cutting board and cut into about 10 pieces, about the same size and add back to the water. Repeat for all of the potatoes.
• Add two teaspoons of kosher salt to the potato water.
• When the garlic has about five minutes left to cook, bring the potatoes to a boil and reduce to a medium simmer and cook until tender. Ours took less than 15 minutes. Test by poking with a fork.
• Drain in a colander. Then pour back into the pot and cook over heat for about a minute to remove any excess water.
• Add the ¼ cup of the garlic paste, butter, salt, pepper and cream and mash with a potato masher, leaving some chunks.
• Taste and adjust seasoning as needed. Serve immediately.

GARLIC MASHED POTATOES

Steps:

• Bring a large pot of salted water to a boil.
• Add the potatoes and cook for 20 minutes or until tender.
• Drain the potatoes and add them back to the pot.
• In a small pan, melt the butter over medium heat. Add the garlic and cook for 45 seconds, stirring continuously.
• Add the melted garlic butter and cream to the pot of potatoes.
• Mash the potatoes until they're smooth and creamy. Stir in the salt and pepper. Sprinkle with parsley, then serve.