Garlic Mashed Potatoes

Garlic Mashed Potatoes

My daughter is quiet in the car this morning, her first day back to school. Her backpack sits on her lap and she hugs it to her chest, resting her head on its bulk. She suddenly announces a craving for mashed potatoes; specifically, garlic-roasted mashed potatoes.

Comfort is on the menu tonight for a special girl with shiny new braces and a tender mouth.

Mashed potatoes are easy to make with an old-fashioned food mill or potato ricer. They provide a lighter and creamier texture than those mashed with a fork or wire potato masher.

I love roasted garlic so I’ll use two heads but you can adjust the amount to suit your own taste.

For truly flavourful mashed potatoes, you’ll need a generous amount of salt and butter.  If you’re feeling especially courageous, use cream instead of milk.

Serves 6
2 1/2 pounds Russet potatoes, peeled and cut into even pieces
2 heads of roasted garlic
a drizzle of olive or vegetable oil
1⁄2 cup unsalted butter, cut into pieces
1 cup warmed milk or cream, or half and half
Kosher salt and pepper to taste

Preheat oven to 350 F

Place the garlic in a large piece of foil and drizzle with a bit of olive or vegetable oil. Enclose the garlic in the foil, place on a baking tray and bake until soft and tender, turning over the package of foil once or twice during baking.

Place the potatoes in a medium saucepan, cover with cold or room temperature water and bring to a boil. Lower the heat and simmer for about 20 minutes or until the potatoes are completely tender when pierced with a knife. Remove from the heat and drain well.

Transfer the potatoes and roasted garlic to a food mill and pass them into a heatproof bowl. Alternatively, mash the potatoes and roasted garlic with a fork or wire potato masher.

Using a wooden spoon, mix in the warm milk or cream and butter. When well blended, season with a generous amount of salt to taste.

Add additional butter and milk/cream as desired.

Mashed potatoes can be kept warm, covered in a double-broiler until ready to serve. To prepare a make-shift double-broiler, place a heat-resistant bowl on top of a saucepan filled with an inch or two of simmering water.

Comments
8 Responses to “Garlic Mashed Potatoes”
  1. Nancy P. says:

    These would be so delicious with chicken Marbella… Or a roast chicken… Ah, autumn must be in the air.

    • Denise says:

      They were served with roast chicken, Nancy. I always makes extra potatoes for potato croquettes; my girls are crazy about them.

      I know fall is here when chicken is in the oven and stock is on the stove. Ah, the smell of fall.

  2. Cheryl says:

    If I get braces (again), will you make these for me?

    • Denise says:

      Of course I’ll make them for you, Cheryl, even with your perfect teeth. And I’ll use yogurt instead of milk and cream.

  3. Tammy says:

    Yummy…my favourite comfort food!

  4. Nancy F says:

    I love mashed potatoes, but my husband doesn’t. (I know. I know. WHO doesn’t love mashed potatoes!!!!)

    So the weather has finally changed here in Toronto and it’s getting cooler. I made this recipe last night (the full recipe, but I didn’t eat them all!). It was fabulous, and I got to use a ricer that I bought several years ago and never used.

    I think warming the milk made a big difference in texture.

    NancyF

    • Denise says:

      Nancy, what kind of man doesn’t like potatoes? Shocking!

      My potato ricer is one of my favourite kitchen tools — great for gnocchi, too.

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