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garlic mashed potatoes

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“garlic mashed potatoes are my ultimate comfort food. this is a great recipe that is really from Williams Sonoma. (just so you know, as in all of my recipes i never time my prep time. this is definately an estimate- and know that when preparing a recipe for the first time it generally takes longer than when you've done it once of twice already. thats how it is for me anyway)”
READY IN:
1hr 20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat an oven to 325°F.
  2. Place the garlic cloves in a small baking dish.
  3. Drizzle with the olive oil and sprinkle with the rosemary.
  4. Cover with aluminum foil and bake until very soft, 35 to 40 minutes.
  5. Remove from the oven and, when cool enough to handle, squeeze the garlic from the skins into a small bowl.
  6. Mash with a fork.
  7. Strain the oil through a fine-mesh sieve held over the garlic and mix well.
  8. Meanwhile, place the potatoes in a saucepan and add water to cover by 1 inch.
  9. Bring to a boil and cook, uncovered, until tender, about 20 minutes.
  10. Just before the potatoes are ready, in a small saucepan over low heat, combine the butter and milk and heat until the butter is melted and the mixture is hot.
  11. Drain the potatoes, transfer to a warmed bowl, and mash well with a fork or potato masher.
  12. Alternatively, push them through a ricer or food mill placed over a warmed bowl.
  13. Add the butter mixture to the potatoes and stir until smooth.
  14. Mix in the garlic and season with salt and pepper.
  15. Stir in the chives and serve immediately.

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