garlic mashed potatoes

who doesn’t love a good mashed potato, especially one that is rich, creamy, and garlicky. we prefer ours with the skin on and slightly lumpy… it’s rustic that way. we boiled our potatoes in salted water. but if you want more flavor, boil them in chicken stock.

large potatoes 2
garlic 5 cloves finely chopped
large shallot 1 finely chopped
butter 3 tbsp
heavy cream 1/2 cup
salt 1 tsp
rosemary 1 tsp

  • wash and rough chop the potatoes
  • add the potatoes to a pot of cold salted water, bring to a boil on high heat
  • once soft, strain the potatoes and mash them in a bowl. set aside
  • in a small saucepan on low heat, add the butter and cook the garlic and shallot, about 10 minutes to soften
  • once the garlic and shallot are lightly browned, add the rosemary and salt, cook for another minute
  • pour the entire saucepan of contents into the bowl of potatoes
  • add heavy cream, mix thoroughly (add more cream for smoother potatoes)
  • salt and pepper to taste
ightly brown the garlic and shallot

lightly brown the garlic and shallot

rich and creamy

rich and creamy

commentaries

jun:

i’m sure you’ve heard this before, but it’s worth mentioning again…don’t over mash the potatoes, otherwise it’ll be like glue.

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4 responses to “garlic mashed potatoes

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