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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.

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      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.

            1. Stir in a little grated cheese (I like cheddar or the four-cheese mixes with asiago). If you want to take the time, put the potato/cheese mixture into a greased baking pan, add some more cheese on top, and bake it until the cheese melts or lightly browns (depending on what kind of cheese you use).

              1. Roasting them in the oven is best. Take whole bulbs of garlic(I do several blubls at a time and keep them in the fridge for other recipes/meals.) Slice off the tops of the garlic, cover/rub with a little olive oil, place in an oven proof dish or just wrap in foil and bake till golden dark brown and very soft(half to 1+ hour). I usually roast garlic when my oven is on to cook any other savory dish, such as baked chicken.

                The garlic is easy to squeeze out of it's skin when it's fully cooked.

                1. I used Ina Garten's technique and simmered garlic in olive oil for a few minutes and ran them with the potatoes thru a food mill, adding the garlic-infused oil afterward. Delicious.

                  1. The type of garlic flavor you want really dictates what you do with it.

                    If you want "raw garlic" flavor, just mellowed, drop the peeled cloves into boiling water for about 1 minute. That will mellow their flavor a bit.

                    If you want a woodier flavor, toast the garlic. Leave it in the paper, and toast it in a frying pan about 5 minutes per side.

                    If you want a sweeter garlic flavor, roast the garlic. Cut the very top off a head of garlic, drizzle it with olive oil, salt, and pepper - then seal it in an aluminum foil pouch. (I place the head on the foil, fold it up, and then twist it closed.) Put that in a 350 degree oven for about 30-40 minutes.

                    All of the above are great minced and incorporated into mashed potatos.