Garlic Mashed Potatoes Tell a Friend

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  • 3 pounds - Idaho baking potatoes
  • - salt
  • 1 heads - garlic
  • 5 tablespoons - heavy cream
  • 4 tablespoons - unsalted butter
  • - pepper, freshly ground
  • - parsley sprigs, for garnish
  • Directions:

    Peel and cube the potatoes. Place potatoes in large saucepan and cover with cold water - add salt. Cover saucepan and bring to a rapid boil, reduce heat and simmer for 20 minutes or until potatoes are tender.

    Meanwhile, separate the cloves of garlic and remove only the paperlike covering. Place the garlic cloves in small saucepan and cover with water. Simmer garlic for 10 minutes, or until tender. Drain the water from the garlic and set aside to cool. Once cool, the cover on each clove should come right off. Puree the garlic and cream until it's a thick paste.

    When potatoes are done, drain completely and replace on medium heat for 15 seconds, shaking to remove excess moisture. Add the butter to the potatoes and beat with an electric mixer until the desired consistency. Mix in the garlic mixture and plenty of pepper and salt. Serve while nice and hot. If you must make in advance, reheat over a double-boiler until heated thoroughly. Garnish with parsley sprigs.

    Brief Description

    Don't know where from

    Main Ingredient:


    Category:  Side dishes

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 45 min

    Posted By:


    Posted On:

    April 26, 2013

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