Cat Cora's To-Die-For Garlic Mashed Potatoes

"Extra rich, extra creamy and totally irresistible!"
 
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photo by lazyme photo by lazyme
photo by lazyme
photo by Annacia photo by Annacia
Ready In:
45mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Put a large pot of water on to boil and add 2 t. of the salt. Peel the potatoes and cut them into 1-inch cubes. When the water is boiling, add the potatoes and cook 10 to 15 minutes, or until fork-tender.
  • While the potatoes are cooking, heat 8 T. of butter in a medium skillet. When the butter is melted, add the garlic. Cook over low heat just until the garlic starts to color. Do not burn the butter. Take the pan off the heat and set aside to cool.
  • When the potatoes are easily pierced with a fork, drain them and return them to the pot - the residual heat will help the excess water evaporate. Mash the potatoes with a potato masher or a ricer. Gradually add the milk and cream while mashing until the potatoes are the desired consistency. Stir in the garlic mixture, add the remaining 1 t. salt, and serve warm with the remaining 4 T. butter and the ground black pepper on the table.

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Reviews

  1. Excellent potatoes. Love the amount of garlic used too. The flavor really comes through for us garlic lovers.~
     
  2. Simple and good. Thanks Jackie for another keeper. Made for 123 Hits tag.
     
  3. Mmmmmmmm. I made just enough for two using 1 med-lg potato. I used 2 Tbsp of butter (at the most) and 1/4 cup of fat free liquid coffee creamer for the rich taste. I really wanted to try this method but *had* to trim the fat for health reasons. For us it worked perfectly and we had the best of both worlds with a rich tasting and very creamy mashed spud with a beautiful waft and taste of garlic adding so much. I didn't use the black pepper as we don't care for it in mashed potatoes.
     
  4. Mashed potatoes are one of those dishes that is so simple yet it seems that for many it is so hard to prepare correctly. Cat Cora is right on here. These are really good. I love the technique of melting the butter on the stove and adding the garlic rather than throwing it straight into the potatoes while mashing. Very tasty!
     
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RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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