Garlic Mashed Potatoes
User Reviews
5
Garlic Mashed Potatoes
Description
Garlic Mashed Potatoes feature roasted garlic cloves that are soft and golden, giving the mash a subtle sweetness and complexity. The accompanying garlic-infused cream combines fresh garlic, butter, thyme, and heavy cream, steeped to impart herbal and aromatic qualities to the liquid. Boiled yellow potatoes are mashed and combined with the strained garlic cream and roasted garlic flesh, producing a smooth, creamy texture with herbal undertones. These mashed potatoes can be served as a rich, flavorful side dish alongside proteins or vegetables.
The use of fresh thyme and dual garlic preparations adds depth without overpowering salt or pepper seasoning, allowing the gentle roasted garlic flavor to shine. The cream infusion technique softly layers flavor into the mash, elevating a simple potato dish.
For ease of preparation, roasting the garlic and making the infused cream a day in advance reduces hands-on cooking time on the day of serving while maintaining fresh flavor.
Ingredients
For the Roasted Garlic:
- 1 head garlic cut in half lengthwise
- 1 teaspoon olive oil
- salt to taste
- black pepper to taste
For the Garlic Infused Cream:
- 1 head garlic cut in half lengthwise
- 1 cup heavy cream
- 4 tablespoons butter unsalted
- 3-4 thyme sprigs, fresh
For the Potatoes:
- 3 pounds potato yellow
- 3 teaspoons salt divided
- 1 tablespoon chives minced
- ¼ teaspoon black pepper
Instructions
- To make the roasted garlic, preheat the oven to 400˚F. Place the garlic in the center of a square of tin foil, then drizzle with olive oil and season with salt and pepper. Wrap the garlic tightly in the foil, then place in the oven to roast for 45-60 minutes, or until the exposed cloves are golden brown and tender. Set aside to cool.
- To make the garlic infused cream, combine garlic, cream, butter and thyme in a small saucepan. Place over medium heat and cook just until butter has melted, then remove from heat, cover and let sit for 30 minutes.
- Place the potatoes in a large pot and cover with cold water by 1 inch. Add 2 teaspoons salt then place over medium high heat and bring to a boil. Once the potatoes reach a boil, cook for 7 to 9 minutes, or until tender. Drain, then transfer to a stand mixer fitted with the paddle attachment.
- Strain and discard the solids from the garlic cream, and squeeze all of the roasted garlic flesh from the head of roasted garlic. Add the roasted garlic to the potatoes, season with the remaining salt and start mixing at low speed. Slowly stream in the infused cream and mix just until the cream has been incorporated and most of the potatoes have broken down.
- Transfer to a serving bowl and garnish with chives and black pepper.
Notes
- Roast the garlic and prepare the garlic-infused cream ahead of time to save cooking day effort.
- Use yellow potatoes for their creamy texture and smooth mash result.
- Strain the infused cream to avoid bits of garlic and thyme in the final mix.
- Season potatoes gradually to balance the salted flavors well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 49mg | 16% |
| Sodium | 315mg | 13% |
| Potassium | 778mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 651IU | 13% |
| Vitamin C | 37mg | 41% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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