Garlic mashed potatoes
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Garlic mashed potatoes
Course: SidesCuisine: AmericanDifficulty: Easy8
servings15
minutes40
minutes55
minutesThis roasted garlic mashed potatoes recipe is destined to be a crowd pleaser. Its mellow garlic flavor pairs beautifully with the herbal tones from the thyme and sage. It’s smooth, fluffy and with a delicate buttery texture thats to love. Trust me, these will become your new favorite.
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Ingredients
- Roasted Garlic olive oil – Garlic Confit
1 cup olive oil
10 peeled garlic cloves, medium- large
- Cook the potatoes
4 lbs Yukon gold potatoes
Water, cold
Salt generously
- Infused milk
1 1/2 cup whole milk
4 TBSP butter, unsalted
1 sprig sage, fresh
3 sprigs thyme, fresh
- Final touch
1/4 cup sour cream
4 TBSP garlic oil (we made earlier)
To taste (2 tsp, kosher salt)
To taste, ground black pepper
- Garnish
Chives, chopped
Garlic oil and melted butter
Directions
- Roasted garlic : In a sauce pan roast the garlic and oil over medium low – low heat until golden brown and tender. When done, turn off the heat, remove the garlic and set the oil aside until needed (note #1.)
- Cook the potatoes : Cut the potatoes into medium size pieces, as uniform as possible so they cook evenly. Special note: I like to leave the skin on because of the fiber content which I have to include in my diet but you can peel the skin off, if you like.
- Transfer them into a large pot, add a generous amount of salt and cover them with water. Bring them to a boil over medium high heat. Then, lower to medium-low so they cook on a gentle simmer for about 15 minutes or until fork tender.
- Prepare the infused milk : Heat the milk, butter and herbs over medium-low heat until the butter melts. Keep it warm on low heat until needed.
- When the potatoes are ready, strain and carefully remove the skin (see note # 2.) Pass the skinless potatoes and roasted garlic through a potato riser and into a large bowl.
- Chop the skin into smaller pieces and transfer into the large bowl (see note # 3.)
- Final touch : Strain the warm milk into the potatoes. Also add the sour cream, 4 TBSP of garlic oil, salt and black pepper. Combine with a spatula until smooth(see note # 4.)
- To serve: with a spoon make a channel starting from the bottom all the way to the top. Drizzle more of the garlic oil or melted butter. Sprinkle chopped chives and enjoy!!!
Notes
- Note # 1 : Roasted garlic oil: you are going to have some left over oil. Safely store it to make other dishes.
- Note # 2 : Use a potato riser for the fluffiest end result, extra smooth, and lump free. Removing the skin from the potatoes will allow them to pass freely. Having said that, you can use a potato masher or mixer to get the job done as well.
- Note # 3 : Chopping the skin into smaller pieces will allow them to distribute evenly, so we get a piece with every bite.
- Note # 4 : add more milk, oil, or sour cream to thin out the mashed potatoes, if needed.
- *** Yukon potatoes are great for this side dish because of their rich texture and light creaminess ***
- Other potatoes you can use: Russet and Red new potatoes.
If you make this recipe, I’de to LOVE to see pictures of your creative work on social media: 👇🏻
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