When it comes to classic comfort food, Garlic Mashed Potatoes are at the top of the list. These creamy garlic mashed potatoes are the perfect side dish to almost any meal. Quick and easy to make, these mashed potatoes should be on your dinner menu.
- 22 cloves garlic (small to medium-large, about 3 ounces), from 2 medium heads garlic, skins left on
- 2 pounds potatoes, unpeeled and scrubbed (Yukon Gold is best)
- 8 tablespoons unsalted butter, melted
- 1 cup half-and-half, warm
- 1 1/2 teaspoons table salt
- Ground black pepper
- In small skillet over low heat, toast garlic, covered, shaking pan frequently, until cloves are dark spotty brown and slightly softened, about 22 minutes. Off heat, let stand, covered, until fully softened, 15 to 20 minutes. Peel cloves and trim off the woody root end. Set aside.
- While garlic is toasting, place potatoes in large saucepan and cover with 1 inch cold water. Bring to boil then reduce heat to medium-low and simmer until potatoes are tender, 20 to 30 minutes. Drain.
- Spear potato with dinner fork, then peel back skin with paring knife. Cut the potatoes into rough chunks.
- For smooth mashed potatoes, set food mill or ricer over now empty but still warm saucepan. Drop potatoes and garlic into hopper of food mill or potato ricer. Process or rice potatoes into saucepan. Stir in butter with wooden spoon until incorporated; gently whisk in half-and-half, salt, and pepper to taste. For chunky mashed potatoes, use a potato masher, decrease the half-and-half to 3/4 cup, and mash the garlic to a paste with a fork before you add it to the potatoes.
- Serve immediately.
- Category: side dish
- Method: stove
- Cuisine: american
Keywords: garlic mashed potatoes