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  • Garlic Mashed Potatoes
  • Garlic Mashed Potatoes
  • Garlic Mashed Potatoes
  • Garlic Mashed Potatoes

Garlic Mashed Potatoes

Food | February 21, 2017 | Nik Manojlovich
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Velvety smooth and surprisingly flavourful, our GARLIC MASHED POTATOES might just be the essential side dish.

I often whip up GARLIC MASHED POTATOES whenever I need a never-fail side that pairs well with meat and poultry. There are a slew of variations on this classic dish, but I’ve found the following to work best:

1) POTATOES – Potatoes with more starch, like Russet or Yukon Gold, work best for this recipe; they tend to soak up the milk and sour cream more easily than other varieties, yet still leave you with a light, fluffy finished product.

2) TATER TREATMENT – These next few tips may seem trivial, but trust me, they’re important. Prepare one medium-sized potato per guest and cut in pieces that are all relatively the same size – this ensures they’ll cook evenly. Always begin cooking the potatoes in a pot of unsalted cold water and allow at least 20 minutes for them to fully cook.

3) MASHER AND RICER – I used to use a potato masher up until about eight years ago, when my mother-in-law introduced me to A POTATO RICER. Ricers resemble a giant garlic press and create fluffy potatoes that don’t run the risk of being overworked to the point that they turn into paste.

4) ROASTED GARLIC – The addition of a bulb of roasted garlic will give your potatoes a wonderful yet unexpected nutty flavour. Head HERE for our recipe on how to prepare a bulb of garlic in this way.

5) DAIRY GOODNESS – The sour cream, butter and milk are what make these potatoes so smooth and creamy. Having those three ingredients at room temperature when you begin helps prevent the potatoes from getting too cool as you process them.

6) DON’T DELAY – I suggest you prepare this and send it to the table straight away so it remains light and soft-textured; potatoes that sit tend to bulk-up and harden. Same thing if you’re using this recipe to prepare the topping for a shepherd’s pie – don’t delay!

Whether served with fried, roasted or barbecued chicken, or alongside a tender pork, beef or lamb main course, these GARLIC MASHED POTATOES offer the perfect balance of flavour and texture. Make the recipe – you won’t be disappointed!

Ingredients & Amounts

  • 2 pounds of Russet or Yukon Gold potatoes, peeled and cut into eighths
  • 1 roasted bulb of garlic
  • 4 tablespoons of unsalted butter, room temperature
  • 1 cup of whole milk, room temperature
  • ½ cup of sour cream, room temperature
  • 2 teaspoons of salt
  • knob of butter and freshly grated nutmeg for garnish

Instructions

  1. Prepare the roasted bulb of garlic and gently squeeze the softened cloves into a bowl, then mash with a fork. Set aside.
  2. Place cut potatoes into a large pot and cover them with cold water. Bring to a boil, then reduce to a simmer, cooking for about 20 minutes or until fork-tender. Drain.
  3. Transfer potatoes to a medium-sized bowl and process with a potato ricer or masher. Add butter and milk and stir. Add garlic, sour cream and salt and stir until all of the ingredients are blended and the potatoes are smooth and creamy. Transfer to service bowl and garnish with a knob of butter and grated nutmeg. Serve immediately.
Listen on MUSIC

Listening to great music is an important part of every Weekend at the Cottage! Go ahead and laugh, but how could I not put on this classic album by the legendary Dee Dee Sharp? Head to iTunes to download Cameo Parkway: The Best of Dee Sharp which includes her all-time classic, Mashed Potato Time!

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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