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Garlic Mashed Potatoes

I see recipes using boiled garlic or roasted garlic. Which is your preference? Also, if using roasted garlic, can you roast it the day before? Thank you!

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  1. i drop whole smashed cloves into the water that i'm going to boil the potatoes in. by the time they're done, and you've add your butter, stock, milk, whatever, the garlic has deteriorated and infused the whole pot. it's just so easy.

    1. I roast the garlic in the customary way and usually add it to the mashed potatoes when the garlic is done, but I have also stored the garlic for a day in the fridge and added it later with no issues. I did zap it for a few seconds in the microwave in order to make it easier to remove. The roasting gives it a sweet, caramelized flavor that we really enjoy.

      1. roasted. and yes, you can even do it a few days in advance, squeeze into a glass container, and store in the fridge.

        2 Replies
          1. re: goodhealthgourmet

            Me too. And, make extra because roasted garlic comes in handy.

          2. Roasted for me.

            I have a earthenware crock I use for oven garlic roasting, but rubbing a clove or cloves with oil and using a foil pack works as well in the oven and I have even just thrown oiled cloves in a pyrex glass loaf pan in the oven with good results.

            In a pinch granulated garlic added when adding cream/milk and butter will suffice.

            Never thought to just throw it in the boiling water to cook and infuse at the same time. Clever indeed.

            Taters' are quite forgiving and always willing to work with other ingredients I have found. LOL.

            1. I don't really like the taste of roasted garlic in mashed potatoes, so I throw in whole, peeled cloves with the potatoes and just mash along with....no trouble at all.

              1. I don't like the taste of roasted garlic in mashed potatoes either, so I mince raw garlic and mash it in. People seem to love it.

                1 Reply
                1. re: esquimeaux

                  I do it exactly the same way. Super easy.

                2. I do it both ways. Probably roasted garlic is my favorite.

                  1. For me, it has to be roasted garlic. For my garlic mashed potatoes, I lay down three squares of aluminum foil, take three head of garlic and split them in half crosswise, smother in olive oil and wrap tightly. Roast in a pre-heated, 350-degree oven for about 20 to 30 minutes. Boil potatoes until tender, drain and return potatoes to pan over low heat for one or two minutes to dry them. Add one brick cream cheese pre-cut into small cubes, a stick or two of butter (depending on how many potatoes you're boiling), similarly cubed, the roasted garlic (mashed), half and half and salt and white pepper. (Who wants black pepper on a white dish? Not me!!) These are the best garlic mashed potatoes ever. Filled with calories but for once or twice a year, who cares? And yes, the garlic may be roasted the day prior.

                    4 Replies
                    1. re: pilotgirl210

                      Those sound absolutely delicious! I use sour cream, but I could see that cream cheese would probably be even better.

                      1. re: pilotgirl210

                        I did a lot of white pepper in mashed potatoes once--thank goodness it wasn't a holiday meal--and there was this really weird flavor. Had no idea it came from the pepper until I read an article in the NY Times by Harold McGee that said that when peppercorns are fermented to become white peppercorns they produce a chemical called rotundone--turns out that's what was the awful flavor in my mashed potatoes. I'd used white pepper for years and never noticed it in other dishes, but I like a lot of pepper in mashed potatoes. So just a note to consider that white pepper. Article reproduced here: http://curiouscook.typepad.com/site/2...

                        1. re: escondido123

                          Good Lord. You must add it by the cup! I've never had a problem, but then I've always gone easy on the salt and pepper, regardless of whether black or white.

                          1. re: pilotgirl210

                            No, not by the cup. I come from a family of pepper lovers but my husband doesn't so we walk the middle line. And as I said, never had a problem except with the white pepper and if I hadn't come up the article about it just a few weeks later I'm sure I would not have made the connection.

                      2. Daisy, this juia child recipe is the one i used for 30 yrs in my catering co. You can't beat it. It's easy but i tweaked it to make it easier.

                        JULIA’S GARLIC MASHED POTATOES

                        X1 /// X2

                        1 ½ lb /// 3 lb Potatoes, Yukon Gold are best, skin on, rinsed

                        1 /// 2 Heads Garlic (about 2 ou. @)

                        1-2 T. /// 2-4 T Unsalted Butter

                        1 T /// 2 T Flour

                        ½ C /// 1 C Light Cream

                        Lots of kosher salt and fresh ground black pepper to taste

                        Quarter potatoes. Steam or boil potatoes with a little bit of salt until tender to the fork test. Drain and mash while hot.(Do not do this in a cuisinart or potatoes will get gluey). Meanwhile,peel garlic. In heavy sauce pan simmer the garlic and butter, covered and over VERY low heat ,until tender and very soft. – ½ hour or more. Be careful not to burn.(This roasted garlic should be very soft and sweet, not at all bitter.) Beat in flour and cook for 2 minutes over medium heat ( to cook the flour and get rid of floury taste); whisk in cream and seasonings, bring to a boil and simmer for 1 minute.Mash mixture in pan with fork or masher or puree in small processor or blender.
                        Add to potatoes..Add more cream and butter, S & P to taste.

                        This mixture will be good in the frig for a week or so.Can be made days ahead and reheated in bowl over pan of simmering water, or covered, in microwave.Does not taste good if frozen and defrosted.

                        This recipe was adapted from Julia Child ‘s recipe in The Victory Garden Cookbook

                        Pureed roasted garlic freezes well.

                        5 Replies
                        1. re: opinionatedchef

                          Wonder what is the purpose of flour in mashed potatoes. Interesting idea to cook whole garlic cloves in butter - do they taste similar to roasted?

                          1. re: herby

                            I'm curious about the flour as well, I never saw a recipe for mashed potatoes which included flour, thanks!

                            1. re: herby

                              hi herby, if you look at the components, you're really making a roasted garlic white sauce and mixing it into the potatoes. binds them into a creamy state. none better imo, but do let me know if you try them!

                              daisy, my pleasure! plse do report back if you try them. to be honest, i never buy anything but peeled garlic cloves any more. they are cheap and you can do a big batch of the roasted garlic puree, freeze it and use it for: these mashed pota., cream of garlic or other soups, and cream sauce w/ port and demi added, for roast chicken or lamb. Also, i always found julia's stove top technique to be brilliant, because imo it is a ridiculous waste of power/energy to run an oven for a head of garlic! Now, technically in this case ,the garlic is being steamed/braised in the butter ( the lid is on the pot) but it certainly comes out sweet. To keep the heat as low as possible on my gas range, i use a flame tamer.

                              p.s. as to roasting vs. boiling the garlic, i def vote for roasted. for the same reason i prefer roasted veggies over boiled- the delightful caramelization/ sweetness that occurs w/ roasting. and charred outsides

                              1. re: opinionatedchef

                                Sounds like a great recipe, though if you were using it right away in the potatoes I would think you could just puree the cream/garlic mixture and add it. Sounds yummy!

                            2. re: opinionatedchef

                              Thank you for that recipe! I love Julia and I love mashed potatoes.

                            3. Very different flavors. Boiling is easier but roasted taste better to me.

                              1. I like to bake the potatoes whole - they taste much better than boiled ones. If I want garlic, I like it boiled - roasted garlic is too strong of a flavor for mashed potatoes. I like to switch around cream, sour cream, and cream cheese for my dairy. Salt is mandatory. I read an article once that potatoes sort of "eat up" the taste of butter, making it imperceptible, so I don't mix it in, I float puddles of it melted on top of the finished potatoes. Also, I rice the potatoes - no need to peel the baked potatoes first.

                                1. I sort of do both... if I boil the potatoes. If I boil, then I toss cloves in, and also will generally add a bit of roasted as well (assuming an amenable audience).

                                  however, last time i made them, i sliced and steamed the potatoes, but i rubbed each slice with garlic first. interesting.

                                  i've also used homemade roasted garlic butter, which produced a slightly more mellow flavor, but still good.

                                  i also like to mash in puree caramelized onions. no one ever readily identifies it but comments on something being good different...

                                  1. I love mashed potatoes made from baked potatoes, but there is a lot of juggling of hot potatoes and scrapping out the meat from the skins--I save that for when I am making twice baked potatoes where it goes back in the skin, which is where I bake half again as many potatoes for those overstuffed skins.

                                    4 Replies
                                    1. re: escondido123

                                      "I love mashed potatoes made from baked potatoes, but there is a lot of juggling of hot potatoes and scrapping out the meat from the skins"

                                      Not at all! Just cut the baked potatoes in half, skins still on, and place them in in the ricer with the cut side towards the holes. Press it through, then open and discard the skin. Repeat. Easy!

                                      1. re: sandylc

                                        Don't have the hand strength for the ricer and baking potatoes takes a lot more time than boiling them....though will certainly do it for a special occasion.

                                        1. re: sandylc

                                          <discard the skin>????!! oh noooo, mr. bill!
                                          My fav part of a baked potato is the skin, With LOTS of butter and salt, of course:-}

                                          I even knew someone once, loooong ago, who worked as a teenage waitress at Hot Shoppe(a No. VA. version of Howard Johnson's) and used to place fake orders for baked potatoes, and then sneak off to a sequestered alcove with butter pats and salt- and have dinner. I think she told me her salary at that time was 83 cents an hr.........

                                          1. re: opinionatedchef

                                            You're right, potato skins are great! But I'm talking ricing baked potatoes, which does not leave room for including the skins - doesn't work here.

                                      2. I always boil the garlic with the potato pieces. Roasting give the garlic a more complex flavor which I think is at odds with the simplicity of mashed potatoes. Boiling just mellows the sharpness and makes it easy to mash.

                                        2 Replies
                                        1. re: RealMenJulienne

                                          I agree. I also boil garlic to make mellow garlic butter.

                                          1. re: sandylc

                                            great idea, sandylc - as i mentioned above, i'm also of the boil-garlic-with taters for my garlic mash, but never thought about this idea for garlic butter. thanks!

                                        2. After the potatoes are boiled tender, I melt the butter in the bottom of the pan and microplane a garlic clove in the sizzling butter, sautee briefly, and then mash the potatoes, pour milk in the bottom and after it warms up I mash and then whip them up and add salt and pepper. Creamy and good. I like a hint of garlic and that works well for me.

                                          1. I didn't see anyone post this method, so here is my way:

                                            I mince an entire bulb of garlic (I like the stuff!). I cube and boil the potatoes in water by themselves. When within five minutes of being done, I melt butter in a pan on medium-low adding the minced garlic for only a few minutes. The length of time that you saute the garlic determines how much potency it will have in the final product. Saute less (more raw) = more garlic flavor. Saute more (cooked) = less garlic flavor. The beauty is that the garlic flavor infuses with the butter.

                                            Usually I'll add my milk or cream to the butter/garlic mix as well so that the garlic stops cooking and the milk is warmed up. Then I mash the potatoes and add the butter/garlic/milk mixture. If needed, I add extra milk or cream and sometimes add cream cheese.

                                            Depending on how much you like garlic, use more or less of it and adjust the amount of time that you saute it. Those are the two tricks for me.

                                            1. Not to resurrect a post from a year ago, but this topic is perfect for my question. For about 2 lbs of potatoes mashed, how many cloves roasted garlic would you add? I roasted up a bunch of yesterday but don't know how much to use. Thanks.

                                              4 Replies
                                              1. re: fldhkybnva

                                                My son just asked me the same question. Roasted is much more mild so you need more. I love garlic so would add a couple of roasted heads but the obvious answer is to taste.

                                                1. re: chowser

                                                  OK, I love garlic but don't want to go too overboard. 2 heads for 2 lbs or do you think I'd need more?

                                                  1. re: fldhkybnva

                                                    If you don't want it too garlic-y, no more than that but add one and then slowly add more.

                                                    1. re: chowser

                                                      They were absolutely delicious...best part of the meal in my opinion, aside from the rolls. Obviously, I'm a carb freak.