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Apr 3, 2005 05:04 PM

Too much garlic bite in mashed potatoes

  • m

Any tips on how to correct?

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  1. There area couple of things you could do. Sometimes I put the whole peeled clove in the water with the potatotes while I am boiling them and that cooks the garlic so it is more mellow. Other times I roast it in its skin in an iron skillet until it is browned all over and then peel and mash. this also mellows the garlic.

    1. If you have a batch of too-garlickly potatoes and can wait a day or two, the bite of the garlic should fade some. This definitely happens with hummous, spaghetti sauce and other garlicky dishes I've made. Freezing and using such dishes later also takes the bite out.

      1 Reply
      1. re: moi

        If you used raw garlic, I find the opposite is true. After a day or two sit in the fridge, the garlic taste in dips and whatnot gets really strong and causes major garlic breath.

      2. This is kind of obvious, but boil another coupla taters and mash them in.

        Whatever will increase the volume will help. Maybe add a bit of creamy Greek yogurt if you have it.

        1. Next time you might try cooking the garlic first - I put it with paper still on in a small fry pan, medium heat, lid on, and turn it every couple minutes until it is soft, brown & spotty.

          1. I usually boil the garlic with the cream/milk to let the garlic flavors infuse, mellow, and soften. I don't like the idea of boiling the garlic with the potatoes since you just lose the garlicky flavors in the water. You can also roast the garlic before putting it in your potatoes.