Creamy Garlic Mashers Recipes

JEN'S CREAMY GARLIC MASHED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place garlic heads in a baking dish and drizzle each with 1 tablespoon of olive oil. Bake in the preheated oven until garlic is soft and brown, about 45 minutes.
• Bring a large pot of water to a boil and stir in sea salt. Cook potatoes in the salted water until tender, about 30 minutes. Drain.
• Transfer potatoes to a large bowl and add sour cream, cream cheese, butter, salt, and black pepper to the bowl. Cover bowl with a lid or a piece of aluminum foil and let mixture stand to soften butter and cream cheese, about 5 minutes.
• Squeeze roasted garlic from the cloves into the potato mixture; mash potatoes until smooth, creamy, and thoroughly combined.

CREAMY GARLIC MASHERS

Steps:

• Combine potatoes in a large pot and just cover with cold tap water.
• Place over high heat and season water with 1 to 2 teaspoons of salt (it should taste like sea water).
• Cover the pot and bring to a boil.
• Meanwhile, combine buttermilk, heavy cream and garlic in a small saucepan and bring to a simmer over medium heat.
• Keep this mixture barely simmering until the potatoes are done.
• As soon as the water comes to a boil, remove the lid and reduce the heat to a simmer.
• Cook for 15 to 20 minutes or until a potato chunk can easily be crushed with a pair of tongs.
• Drain, then return potatoes to the pan, return pot to heat and shake for 30 seconds so the surface water can evaporate.
• Remove pot and set on a towel or hot pads.
• Pour about half the garlic mixture into the potatoes and mash with an old-fashioned potato masher.
• Start tasting and looking at the consistency right away. If mashers seem dry or bland, add more of the garlic mixture. Avoid over mashing or you'll end up with gluey instead of fluffy.

CREAMY GARLIC MASHED POTATOES

Steps:

• In a medium saucepan, melt butter over medium-low heat. Add garlic and cook, stirring occasionally, until garlic caramelizes, 6 to 7 minutes. Remove from heat; let cool slightly.
• Chop garlic and return to saucepan. Add cream and warm over medium heat.
• Meanwhile, in a medium saucepan, combine potatoes and 1 teaspoon salt. Add just enough water to cover. Bring to a boil over high heat and cook until potatoes are easily pierced with a fork, about 12 minutes. Remove from heat and drain. Return potatoes to saucepan and cook, over medium heat, mashing with a heavy whisk, about 1 minute. Add garlic-cream mixture and continue mashing until smooth. Season with remaining 1/4 teaspoon salt and white pepper; mix well. Keep warm until ready to 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.

GARLIC MASHERS

Steps:

• Put the potatoes in a large saucepan.
• Add enough water to cover, plus 1/2 tsp.
• salt.
• Bring to a boil over high heat and cook until the tip of a knife inserted into the potatoes meets no resistance, 20 to 25 minutes.
• Meanwhile, heat a medium saucepan over medium heat.
• Add the oil and swirl to coat the bottom of the pan.
• When the oil shimmers, add the garlic and saute, stirring, until golden, about 2 minutes.
• Add the cream and reduce by one third over medium heat, about 12 minutes.
• Thoroughly drain the potatoes.
• Transfer them to a large bowl or the bowl of a mixer and add the cream mixture.
• Using a hand masher and wooden spoon, or a mixer with a paddle attachment, whip the potatoes until smooth.
• Fold in the butter, season with salt and pepper, and serve immediately.