Best 5 Garlic Cheese Mashed Potatoes Recipes

ROSEMARY , ROASTED GARLIC, CHEESE, MASHED POTATOES

Steps:

• Place garlic in small ovenproof bowl, and drizzle with olive oil.
• Roast for 30 minutes, or until very soft.
• Cool and peel the garlic, and reserve the oil.
• Boil potatoes and rosemary in a large pot of salted water until tender, about 20 minutes.
• Drain, reserving 1 cup liquid.
• Discard the cooked rosmary.
• Place potatoes in a large bowl with milk, butter, garlic, and reserved olive oil.
• Mash to desired consistency, adding reserved cooking liquid as needed.
• Mix in 1/2 cup cheese.
• Season with minced fresh rosemary, salt and pepper all to taste.
• Garnish with fresh rosemary.

MASHED POTATOES WITH ROASTED GARLIC AND MASCARPONE CHEESE

Steps:

• Place potatoes in a large saucepan, add cold water just to cover and 1 tablespoon of salt. Bring to a boil over high heat and cook until tender. Drain well and run through a food mill set over a large bowl.
• While the potatoes are cooking, combine the milk, garlic puree and butter in a small saucepan and bring to a simmer over low heat. Stir the milk mixture into the potatoes until combined. Fold in the mascarpone and season well with salt and pepper. Keep warm over in a bain marie or double boiler until serving.

FRENCH MASHED POTATOES WITH CHEESE AND GARLIC (ALIGOT)

Steps:

• Place potatoes in large saucepan; add water to cover by 1 inch and add 1 tablespoon salt. Partially cover saucepan with lid and bring potatoes to boil over high heat. Reduce the heat to medium-low and simmer until potatoes are tender and just break apart when poked with a fork, 12 to 17 minutes. Drain potatoes and dry saucepan.
• Transfer potatoes to a food processor (this step is important to get the aligot texture). Add butter, garlic, and 1 1/2 teaspoons salt. Pulse until butter is melted and incorporated into potatoes, about ten 1-second pulses. Add 1 cup milk and continue to process until potatoes are smooth and creamy, about 20 seconds, scraping down sides halfway through.
• Return potato mixture to saucepan and set over medium heat. Stir in cheeses, 1 cup at a time, until incorporated. Continue to cook potatoes, stirring vigorously, until cheese is fully melted and mixture is smooth and elastic, 3 to 5 minutes. If mixture is difficult to stir and seems thick, stir in 2 tablespoons of milk at a time (up to 1/2 cup) until potatoes are loose and creamy. Season with salt and pepper. Serve immediately.

GARLIC-CHEESE MASHED POTATOES

Steps:

• Boil potatoes off in a large pot of salted water until tender. Drain the water and place potatoes back in pan.
• In a large saucepan, heat heavy cream, butter and garlic to a light simmer. Once cream starts to simmer, turn off the heat and add to the potatoes. Mash together. Fold in cheese, peppercorns and salt, to taste. Garnish with chopped chives.

BIG DADDY'S GARLIC-CHEESE MASHED POTATOES

Steps:

• Wash red potatoes well, as you will leave the skin on. Quarter the potatoes and cover with water. Boil until fork tender. Drain the water, and place potatoes back into pan.
• In a saucepan, heat heavy cream, butter and garlic. Bring to a light simmer then turn off the heat and add to the potatoes.
• Mash potatoes, and add salt & pepper to taste.
• Add the cheese and mix.