garlic mashed potatoes

"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)"
 
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Ready In:
1hr 20mins
Ingredients:
9
Serves:
4-6
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ingredients

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directions

  • Preheat an oven to 325°F.
  • Place the garlic cloves in a small baking dish.
  • Drizzle with the olive oil and sprinkle with the rosemary.
  • Cover with aluminum foil and bake until very soft, 35 to 40 minutes.
  • Remove from the oven and, when cool enough to handle, squeeze the garlic from the skins into a small bowl.
  • Mash with a fork.
  • Strain the oil through a fine-mesh sieve held over the garlic and mix well.
  • Meanwhile, place the potatoes in a saucepan and add water to cover by 1 inch.
  • Bring to a boil and cook, uncovered, until tender, about 20 minutes.
  • 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.
  • Drain the potatoes, transfer to a warmed bowl, and mash well with a fork or potato masher.
  • Alternatively, push them through a ricer or food mill placed over a warmed bowl.
  • Add the butter mixture to the potatoes and stir until smooth.
  • Mix in the garlic and season with salt and pepper.
  • Stir in the chives and serve immediately.

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Reviews

  1. Wonderful potatoes! I used a whole head of garlic and roasted it a full hour. Skipped the butter and didn't miss it a bit. So flavorful!
     
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