Best 10 Old Fashioned Garlic Mashed Potatoes Recipes

GARLIC MASHED POTATOES

Steps:

• Peel potatoes and quarter lengthwise; cut crosswise 1/2 inch thick. In a 5-quart saucepan, combine potatoes and garlic cloves; cover with water (about 8 cups) by 1 inch. Add 1 tablespoon salt.
• Bring to a boil; reduce heat, and simmer until potatoes are easily pierced with the tip of a paring knife, 25 to 30 minutes.
• Drain; return garlic and potatoes to pan. Stir over medium-high heat until dry, 1 to 2 minutes. Remove from heat.
• In a small saucepan, bring milk to a boil; pour over potatoes. Add butter and 1 teaspoon of salt. Mash until smooth and creamy.

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.

OLD-FASHIONED GARLIC MASHED POTATOES

Steps:

• Using a large pot, cover potato cubes and garlic with water.
• Bring to a boil over medium heat, reduce to low, then simmer until tender and easily pierced by sharp knife (about 30 min).
• Press potatoes and garlic through a ricer.
• Stir in the rest of ingredients using a wire whisk.
• Serve immediately or store in an ovenproof casserole dish.
• This can be prepared up to a week ahead and frozen.
• If defrosted warm potatoes at 350°F for 30 minutes.
• If frozen warm at 350°F for 75 minutes.
• (Optional Instructions- Bring a large pot of water to a boil. Boil potatoes for about 20 minutes until tender as above. Put potatoes through ricer and combine with all other ingredients including garlic which could have been minced garlic in a jar from supermarket).

BEST OLD-FASHIONED MASHED POTATOES FOR A CROWD

Steps:

• Put the potatoes in a large saucepan, cover with cold water by about 1 inch and add 2 tablespoons salt. Bring to a boil, uncovered, over high heat, and then reduce the heat to medium-high and simmer briskly until fork tender, about 45 minutes. Drain the potatoes, reserving 1/2 cup of the water. Quarter the potatoes and pass them through a food mill or ricer back into the pan. (Peel them first if you are using a ricer). When the potatoes are almost done, heat the buttermilk in a small saucepan over medium-high heat to just under a simmer. Set aside; it will separate and look curdled but don't worry, it will mix in fine. Fold the buttermilk and reserved cooking water into the potatoes over low heat. Then fold in the butter a handful of pieces at a time until fully incorporated. Season with salt and pepper. Serve hot.

OLD FASHIONED MASHED POTATOES

Steps:

• In a large saucepan boil the potatoes until fork tender, drain all the liquid and return to saucepan. Smash together with a potato masher removing all the lumps.
• Add the butter and heavy cream, a little at a time, until you reach the required consistency. Add salt and pepper, to taste, and serve garnished with chopped chives.
• Note: Just before finishing you could add any other flavorings desired!

GOOD OLD-FASHIONED MASHED POTATO

Steps:

• Peel and cut potatoes into approx equal size pieces.
• Add potatoes to a saucepan of boiling water and boil until tender.
• Drain the potatoes and return them to the saucepan.
• Use a masher or ricer to mash the potatoes with. The longer you mash the smoother it will be (I just hate it when my mash has lumps!).
• Add the butter and mash it into the potatoes until melted. Add the milk/cream and mash until a smooth consistency is achieved. Add more milk/cream if you would like a softer or sloppier mash.
• Add salt and pepper to taste.
• You can also mash in some softened onions, garlic or spring onions.
• You can also use sweet potato (kumara) or any variety of potato to make mash with.

MASHED GARLIC POTATOES

Steps:

• Place potatoes, garlic and 1/4 teaspoon salt in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until potatoes are tender. Drain., In a small bowl, mash the potatoes and garlic. Add butter, cream and remaining salt; beat until smooth.

GARLIC MASHED POTATOES

Steps:

• Place the garlic and potatoes in a large saucepan. Cover with water, add 1/4 teaspoon of the salt and bring to a boil. Lower the heat and simmer for 15 to 20 minutes, or until the potatoes are tender when pierced with a knife. Drain, return potatoes and garlic to the pan and heat briefly over low heat, shaking the pan, until all moisture is gone.
• In a small saucepan, heat the butter and milk together until the butter melts.
• Put the potatoes and garlic through a ricer or food mill or mash with a potato masher until smooth. Add the milk and butter and stir until smooth. Season with the remaining salt and pepper to taste.

ROASTED GARLIC MASHED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour.
• Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.
• Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend potatoes with an electric mixer until desired consistency is achieved.

GARLIC MASHED POTATOES

Steps:

• Put oven rack in middle position and preheat to 450°F.
• Cut off and discard top 1/2 inch of head of garlic, exposing cloves. Rub garlic all over with oil and season with salt and pepper, then wrap in foil. Roast garlic until tender when center of a clove is pierced with tip of a paring knife, about 40 minutes.
• Peel potato and cut into 1-inch pieces, then cover with cold salted water in a small saucepan. Bring to a boil, then reduce heat and simmer, uncovered, until potato is tender, 8 to 10 minutes. Pour off water, then add half-and-half, butter, and 2 or 3 peeled roasted garlic cloves (reserve remaining roasted garlic for another use). Mash with a potato masher to desired consistency and season with salt and pepper.