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Garlic potato mashed potatoes

Garlic Mashed Potatoes

Fragrant, incredibly tender, and ultra creamy! Mashed this way, the potatoes come out airy and soft, and the garlic gives them a special aroma. You can use milk, but cream makes them even tastier. This side goes with just about anything — fish, meat, turkey, chicken, and vegetables.

Pirko Rita

Recipe author

Composition / ingredients

Servings:

Potatoes

1.5

Heavy cream (20% fat)

300

Butter

120

Egg yolks

Garlic (2 heads)

Salt

Nutmeg (a pinch)

Water

600

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 2 g

Fats 36 % 8 g

Carbohydrates 55 % 12 g

126 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make garlic mashed potatoes? Gather all the ingredients and equipment. You'll need a pot, a small saucepan, and some foil.
Step 2:

Take the garlic and cut each head crosswise in half. Wrap it up well in foil. Preheat the oven to 400°F (200°C), and once it's hot, put the garlic in to roast. This takes about half an hour. After 30 minutes, take the garlic out and open up the foil.
Step 3:

Now turn to the potatoes. Wash and peel them, then cut the peeled potatoes into quarters. Transfer them to a large pot. Separately bring water to a boil and pour it over the potatoes so they're about three-quarters covered. I needed 600 ml, but since pots vary, you may need a different amount.
Step 4:

Set the pot of water and potatoes over high heat and bring it to a boil. Salt the potatoes, cover with a lid, and lower the heat. Cook for 25 minutes — it may take a little more or less depending on the variety and size of the potatoes. The key is to cook them until tender. Once they're done, drain off all the water.
Step 5:

Pour the cream into a small saucepan, add a piece of butter, and add a pinch of nutmeg.
Step 6:

Warm everything together until the butter is completely melted.
Step 7:

Peel the roasted garlic. Add the soft cloves to the potatoes and mash them together with a potato masher.
Step 8:

Then add the egg yolks and, pouring in the warm cream-and-butter mixture a little at a time, keep mashing until smooth.
Step 9:

Taste the mashed potatoes and add more salt if needed.
Step 10:

And here's the finished mash — airy, light, tender, and full of garlic flavor.