Lindas Chunky Garlic Mashed Potatoes Recipes

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LINDA'S CHUNKY GARLIC MASHED POTATOES



Linda's Chunky Garlic Mashed Potatoes image

Oh man, these are a comfort food that goes with just about anything! I have been known to eat them by themselves :) This is definately one you will want to add to your recipe collection!

Provided by Lindas Busy Kitchen

Categories     Potato

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

6 large potatoes, diced into lg. cubes
1 large head of garlic, roasted in the oven
6 tablespoons butter or 6 tablespoons margarine
1 cup sour cream, I use light
salt
fresh coarse ground black pepper, to taste

Steps:

  • Preheat oven to 350.
  • Cut the top of the garlic bulb, and place on the middle rack in the oven. Bake until bulbs start to pop out of the skins, about 20-25 minutes.
  • After the garlic bulb is roasted in the oven, remove, and squeeze the bulb, and the garlic will pop out of each finger.
  • Put roasted garlic pieces into a dish, and mash, or chop up fine. Set aside.
  • Meanwhile:.
  • While the garlic is roasting, cook potatoes in a lg. pan, just covering with water for about 25 mins., or until fork inserts easliy when inserted. Drain well, put cover on, and set aside.
  • To drained potatoes, add roasted garlic, butter, sour cream, salt, and pepper.
  • Mash with a hand masher. I use a rubber spatulda to break up potatoes a little more. You don't want them completely mashed like regular mashed potatoes.
  • Serve.

Nutrition Facts : Calories 701.1, Fat 29.2, SaturatedFat 17.7, Cholesterol 75.7, Sodium 232.6, Carbohydrate 100.8, Fiber 12.3, Sugar 6.4, Protein 13

CHUNKY, SKIN-ON MASHED POTATOES RECIPE BY TASTY



Chunky, Skin-On Mashed Potatoes Recipe by Tasty image

Here's what you need: red bliss potato, cold water, kosher salt, unsalted butter, heavy cream, garlic, sour cream, freshly ground black pepper, green onion

Provided by Pierce Abernathy

Categories     Sides

Yield 10 servings

Number Of Ingredients 9

5 lb red bliss potato, skin on, quartered
cold water
1 tablespoon kosher salt, plus more to taste
½ cup unsalted butter, 1 stick, cubed
½ cup heavy cream
1 small clove garlic, minced
½ cup sour cream
freshly ground black pepper, to taste
1 tablespoon green onion, chopped, for garnish

Steps:

  • Add the potatoes to a large pot and cover with cold water. Add the salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 20 minutes longer. Drain and return to the pot. Set aside.
  • In a small pot over medium heat, bring the butter, cream, and garlic to a simmer. Once simmering, remove from the heat.
  • Pour the cream mixture over the potatoes. Add the sour cream, then mash with a hand masher until the potatoes are creamy, but still very chunky. Season to taste with salt and pepper.
  • Garnish with green onions, if desired.
  • Note: Any small waxy potato would work well in this recipe - such as Yukon Golds or new potatoes.
  • Enjoy!

Nutrition Facts : Calories 337 calories, Carbohydrate 45 grams, Fat 16 grams, Fiber 4 grams, Protein 5 grams, Sugar 2 grams

LINDA'S FLUFFY MASHED POTATOES



Linda's Fluffy Mashed Potatoes image

These potatoes are delicious, rich, creamy and fluffy. Try them, and see for yourself. NOTE: If you use smaller potatoes, use less milk. Start with 1/2 c. and go from there.

Provided by Lindas Busy Kitchen

Categories     Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

8 large potatoes, peeled, and quartered
1 teaspoon sea salt
freshly cracked pepper, to taste
1/2 cup butter
3/4-1 cup milk
1/2 cup sour cream (optional)
2 eggs

Steps:

  • In a large pan, boil potatoes with salt until tender, 15-20 minutes.
  • Drain water, and add remaining ingredients.
  • Mash until smooth, with a potato masher.
  • Do not whip continually with a beater, or they will get gooey, and starchy as the gluten breaks down.
  • Note: You can turn this recipe into garlic mashed potatoes, by adding 3 cloves roasted garlic when you mash.
  • You can turn this recipe into garlic onion mashed potatoes, by adding sauteed onions, and roasted garlic to your taste, while mashing.
  • For another tasty dish, try adding shredded Cheddar cheese, and cooked broccoli pieces.

CHUNKY MASHED POTATOES



Chunky Mashed Potatoes image

This is a variation on a friend of mine's famous mashed potatoes. These go great at cookouts and are always a hit!

Provided by MGT1103

Categories     Potato

Time 1h15m

Yield 4-5 serving(s)

Number Of Ingredients 7

10 -12 red potatoes
1 teaspoon garlic powder
1/2 cup butter
1 dash salt
1 dash pepper
4 tablespoons sour cream
1 tablespoon chopped chives

Steps:

  • Boil potatoes until tender, i prefer to leave the skin on.
  • Drain water and put potatoes in a mixing bowl.
  • Add margarine and sour cream.
  • Use an hand masher and mash until desired consistency.
  • Add salt, garlic powder and pepper to taste.
  • Sprinkle chives or parsley on top.

Nutrition Facts : Calories 615.1, Fat 26.3, SaturatedFat 16.3, Cholesterol 66.3, Sodium 240.7, Carbohydrate 85.8, Fiber 9.2, Sugar 5.5, Protein 10.8

SIMPLE GARLIC MASHED POTATOES



Simple Garlic Mashed Potatoes image

This is a fairly quick and simple version of garlic mashed potatoes. It goes well with just about any kind of meat or poultry, as well as many other meals. If you want to make this vegan or fleishig, reserve some of the cooking liquid to use in place of milk, and replace the butter with margarine.

Provided by Halcyon Eve

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

4 large red potatoes, unpeeled, cut into uniform quarters
4 -5 large garlic cloves, peeled and cut in halves
butter
hot milk
salt and pepper, to taste

Steps:

  • Place potatoes and garlic into a large saucepan full of cold water. Bring to a boil over high heat, reduce heat to medium, and boil for about 10-12 minutes. Check potatoes for doneness by poking a few wedges with a fork or skewer--if still firm, cook another minute or two and check again. Repeat until tender. Drain, taking care not to lose garlic cloves. Return potatoes to warm pot.
  • Mash potatoes. Do not overwork, or potatoes will be tough (it's okay if there's a few lumps--it just means these are real potatoes, not from a box). Make sure to smash up the garlic, or pull out the cloves and squeeze in a garlic press.
  • Add some butter, to taste (I usually use 2-3 T), and salt and pepper, also to taste. Mix until butter has melted.
  • Add a little hot milk and beat it into the potatoes. Continue until potatoes are desired creaminess (the amount I use varies, but I usually use between 1/4 and 1/2 cup, give or take a bit).
  • Cover pot with foil to keep warm until ready to serve. Potatoes will stay hot for 10-15 minutes this way.
  • Serve with a pat of butter in an indentation on top.

Nutrition Facts : Calories 263.7, Fat 0.5, SaturatedFat 0.1, Sodium 67, Carbohydrate 59.9, Fiber 6.3, Sugar 4.8, Protein 7.2

GOLDEN GARLIC MASHED POTATOES



Golden Garlic Mashed Potatoes image

This is a deliciously rich mashed potato recipe with a subtle garlic flavor. Because of the richness, the serving sizes are smaller. The recipe is very loosely based on a recipe by Anne Burrell, a chef on the Food Network.

Provided by PanNan

Categories     Low Protein

Time 30m

Yield 6 serving(s)

Number Of Ingredients 5

6 medium yukon gold potatoes, peeled and quartered
1 large garlic clove (or 2 smaller cloves)
kosher salt
1/2 cup heavy cream
3 tablespoons butter

Steps:

  • Place the potatoes and garlic in a medium sauce pan and cover with cold water. Add a generous amount of salt to the pan (I use 1 - 2 tbsp). Bring to a boil and cook until the potatoes are tender (about 20 minutes). Drain the potatoes and garlic. Mash them with a potato masher or pass through a ricer or food mill. Important - don't use a food processor or mixer if you don't want a pasty result.
  • While mashing the potatoes, heat the cream for a few seconds in the microwave until it's warm. Add about a third of the cream to the potatoes along with a tbsp of butter. Stir until incorporated. Repeat the process two more times.
  • Taste for seasoning and add more salt if necessary. If you need to keep them warm until the rest of the meal is finished, cover and place in a 200 degree oven.

MOM'S MASHED POTATOES



Mom's Mashed Potatoes image

These are the best potatoes. Mom calls them whipped potatoes. She doesn't like lumpy spuds. Use the left overs in hot beef sandwiches, shepherds pie, or the next meal of some sort, lol.

Provided by Dienia B.

Categories     Potato

Time 59m

Yield 10 serving(s)

Number Of Ingredients 5

5 lbs potatoes, peeled
1/2 cup butter
1 (12 ounce) can canned milk
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Boil the potatoes.
  • Drain the potatoes, saving 1/2 cup of the water.
  • Add the stick of butter.
  • Whip with beaters, adding the canned milk until creamy.
  • If you need more liquid, add some potato water.
  • Salt and pepper to taste.

Nutrition Facts : Calories 373, Fat 12.6, SaturatedFat 7.9, Cholesterol 36.7, Sodium 373.2, Carbohydrate 59.5, Fiber 5, Sugar 21.5, Protein 7.6

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