Tonight we had Salisbury Steak and Garlic Mashed Potatoes for dinner. Oh man, these potatoes were the best! I got the recipe for Cook’s Country Magazine (the “America’s Test Kitchen” people).
They came upon a way to cook the garlic, cream, butter, and potatoes together so that you get that sweet and earthy “roasted garlic” flavor without having to wait 45 minutes to roast garlic. They were SOOO yummy and fun to make. I just knew I had to blog about them and share the technique with you all.
Recipe Source: Cook’s Country
Garlic Mashed Potatoes
- 4 pounds russet potatoes, peeled, quartered, and cut into 1/2-inch pieces
- 12 TBS (1 1/2 sticks) unsalted butter, cut into pieces
- 12 garlic cloves, minced
- 1 tsp sugar
- 1 1/2 cups half-and-half
- 1/2 cup water
- Salt and pepper
- 1. Place cut potatoes in colander. Rinse under cold running water until water runs clear. Drain thoroughly.
- 2. Melt 4 tablespoons butter in Dutch oven over medium heat. Cook garlic and sugar, stirring often, until sticky and straw colored, 3 to 4 minutes. Add rinsed potatoes, 1 1/4 cups half-and-half, water, and 1 teaspoon salt to pot and stir to combine. Bring to boil, then reduce heat to low and simmer, covered and stirring occasionally, until potatoes are tender and most of the liquid is absorbed, 25 to 30 minutes.
- 3. Off heat, add remaining butter to pot and mash with potato masher until smooth. Using rubber spatula, fold in remaining half-and-half until liquid is absorbed and potatoes are creamy. Season with salt and pepper.
By: The Kitchen Door
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