Garlic Mashed Potatoes (Irish) * Garlic Mashed Potaoes #2

Garlic Mashed Potatoes #3 * Garlic Mashed Potatoes #4

Garlic Mashed Potatoes #5 * Golden Potato Puff Crown

Garlic Roasted Parmesan Mashed Potatoes

Garlic Mashed Potatoes (Irish)


1 1/4 pounds russet potatoes peeled -- cut 1/2 inch pieces

1/4 cup milk

6 large cloves garlic -- peeled and crushed

1/4 cup whipping cream

1/4 cup butter (1/2 stick) -- room temperature

Place potatoes in medium saucepan. Add enough water to cover potatoes. Add milk and garlic. Bring to boil. Reduce heat, cover and simmer until potatoes are very tender, about 25 minutes.

Drain potatoes and garlic, reserving 1/4 cup cooking liquid. Return potatoes and garlic to same saucepan. Add cream and butter and mash until smooth. Thin with reserved liquid, if desired. Season to taste with salt and pepper.

Recipe By : Bon Appetit May 96

Garlic Mashed Potaoes #2


3 pounds medium sized potatoes

6 large cloves of garlic unpeeled

1/4 cup olive oil

salt and pepper

Peel potatoes or not depending on your taste. Simmer potaoes and garlic cloves in a large pot of water, 35-40 minutes. Drain. Squeexe out garlic from skins. Mash potatoes and garlic coarsly. Add olive oil and mash some more. Add salt and pepper to taste (I like to add a generous amount of freshly ground pepper). Serve right away.

Garlic Mashed Potatoes #3


2 pounds Med-size baking potatoes

2 Heads garlic -- broken up but not p

4 ounces Unsalted butter

1 1/2 cups Milk

Salt to taste

Nutmeg to taste

4 tablespoons Minced parsley


Peel and cut potatoes into quarters. Place in cold water in a medium-size pan, bring to a boil and cook 15-to-20 minutes, until tender. Meanwhile, plunge the garlic into boiling water and cook for 5 minutes.Drain, then peel when cool enough to handle. Place in a small saute pan with half the butter over low heat for 10 minutes. Be very careful not to let the garlic burn. Add 1 cup of milk, bring to the boil and simmer 2 minutes. Puree in a blender or food mill, or press through a sieve. Drain the potatoes well then put through a potato ricer or food mill, or use a potato masher. (Do not use a food processor, as it will make the potatoes gummy.) May be prepared up to this point ahead of time, then reheated in a 325F oven for 20-to-30 minutes. Add more butter, 1 tablespoon at a time, 1/2 cup warmed milk and seasonings to taste. Serve immediately for best flavor.

Garlic Mashed Potatoes #4


2 heads garlic, about 30 cloves

4 Tb butter

2 Tb flour

1/4 tsp salt

Pinch of pepper

2 1/2 lbs. baking potatoes

4 Tb softened butter

Salt and white pepper

3-4 Tb whipping cream

4 Tb minced parsley

Separate the garlic cloves. Drop into boiling water and boil 2 mins, drain and peel.

Cook the garlic slowly with the butter in the covered saucepan for about 20 mins or until very tender but not browned.

Blend flour and stir over low heat until it froths with the butter for about 2 mins without browning. Off heat, beat in the boiling milk and seasonings. Boil, stirring for 1 min. Rub the sauce through a sieve or puree in an electric blender. Simmer for 2 mins more.

Peel and quarter the potatoes. Drop in boiling salted water to cover and boil until tender. Drain immediately and put through a potato ricer (I use a food processor). Place the hot puree in the saucepan and beat with the spatula or spoon for several minutes over moderate heat to evaporate moisture. As soon as the puree begins to form a film in the bottom of the pan, remove from heat and beat in the putter a tablespoon at a time. Beat in salt and pepper to taste.

Shortly before serving beat the hot garlic sauce vigorously into the hot potatoes. Beat in the cream by spoonfuls but do not thin out the puree too much. Beat in parsley. Correct seasoning and turn into a hot serving dish.

Garlic Mashed Potatoes #5


4 large Russet potatoes

1 head roasted garlic

heated milk

1/2 cup fresh basil




The garlic is roasted by cutting off the top so the cloves are barely exposed and cut, drizzling with olive oil, wrapping tightly with foil, and placing in a preheated 400 degree oven for 45 min.

Coarsely chop the potatoes and boil till fork tender. Dump the water out of the pot and return the drained potatoes to the hot dry pot over heat for about 1 minute, until all the water has evaporated. Dump the potatoes into your mixing bowl. Squeeze the head of garlic so that the softened cloves come out like toothpaste, into potato bowl. (If the cloves are not soft enough to be of that consistenty, then out them in a separate small bowl and smash them up well, then add them to potatoes). Driddle in enough warmed milk eto get the desired consistency. (Usually about 1/2 cup for me). Option: add the fresh chopped Basil. Add 2 tbsp. butter, salt, pepper.

Golden Potato Puff Crown


Make "standard" mashed potatoes (mash cooked potatoes, adding just enough milk/cream and butter to result in "fluffy" potatoes). Include salt and pepper to taste. Add finely chopped fresh herbs for a fun taste variation. Make sure potatoes are not overly soft; these will be baked and inverted onto a platter, so potatoes should have enough consistency to stand on their own.

Saute thinly sliced green onions in scant butter until limp. I have also included mushrooms for variety.

Coat casserole dish generously with butter (use solid - not melted butter). Be careful to coat thoroughly to avoid "bald spots". (Use a casserole with straight sides, as used for souffle.) Pour bread crumbs into casserole and "rotate" until bottom and sides are evenly coated - that is, the bread crumbs will adhere to buttered bottom/sides. Dump out excess bread crumbs. I use commercially prepared bread crumbs, often opting for ones with Italian seasoning.

Carefully spoon 1/3 mashed potatoes into casserole smoothing potatoes to edge of casserole resulting in even layer, add 1/2 onion mixture, top with shredded cheese of your choice. The onion/cheese layer should be kept 1/2-inch from the sides. Repeat layer, ending with remaining 1/3 potatoes. Use care to avoid disturbing crumb coating on sides of casserole.

Bake in 350 degree oven approximately 40-45 minutes. Invert potatoes onto serving platter. You'll have a lovely, golden "crown" of potatoes. If you prepare casserole ahead and refrigerate, increase baking time by approximately 20 minutes. When done, casserole will have a slight "puffy" appearance.

If you prefer not to take your chances inverting casserole, top potatoes with bread crumbs and sprinkle lightly with paprika during last 10 minutes. You'll still enjoy the golden crust that forms along the sides from the butter/crumb mixture.

Garlic Roasted Parmesan Mashed Potatoes


2 heads garlic

olive oil

3 pounds potatoes -- peeled & quartered

2 teaspoons salt -- divided

1/4 cup whipping cream

1/4 cup shredded Parmesan cheese

3 tablespoons butter

1/3 cup fresh parsley -- chopped

1/2 teaspoon freshly ground pepper


Cut off pointed ends of garlic bulbs; place garlic on a piece of foil and drizzle with olive oil. Fold foil to seal. Bake at 350F degrees for one hour; cool to touch. Squeeze pulp from garlic cloves; set pulp aside. Bring potato, 1 tsp. salt, and water to a boil in a Dutch oven. Boil 20-25 minutes until potato is tender. Drain. Mash potato or press through a ricer. Stir in garlic, remaining 1 tsp. salt, whipping cream, and remaining ingredients until smooth.


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