Thoughts For Food

Insights into the Mind of a Culinary School Student

Recipe: Roasted Garlic Mashed Potatoes


As promised, here it is! My personal favorite recipe involving roasted garlic; Mashed Potatoes!

I absolutely LOVE Mashed Potatoes. They are one of my favorite comfort foods of all time. It’s really easy to make and it’s so delicious. They can be made any way; chunky, smooth and silky, even a mixture of both. It all depends on the type of potatoes you use in the recipe. I’m partial to mine on the smooth and silky side, but if you want to make them another way, I’ll let you know what potatoes to use at the end of this entry. Now, on with the show!

Roasted Garlic Mashed Potatoes

Ingredients:

  • 1 – 2 Large Russet Potatoes (3 – 4 if they’re on the small/medium side)
  • 1 Head of Garlic
  • 1/4 – 1/2 Cup of Milk
  • Olive Oil
  • Salt

Hardware:

  • Large pot for the potatoes
  • Smaller pot for the milk
  • Chef’s Knife
  • Cutting Board
  • Potato Masher
  • Mesh Strainer
  1. Start the Roasted Garlic recipe now. Refer back to that recipe for the steps.
  2. Peel and cube the potatoes and add them to the large pot
  3. Add cold water to the pot until it completely covers the potatoes. Start with cold water to make sure the inside and outside of the potatoes cook at the same time.
  4. Set that pot on high heat
  5. When the water comes to a boil, salt the water and start checking the potatoes. It will depend on the size of the cubes, sea-level, temperature of the water, etc. on how long the potatoes will take to cook. Just be patient and keep checking on them. Once they start to soften, they’re almost ready.
  6. In the smaller pot, add the milk and simmer on medium-low heat for 5 – 6 minutes.
  7. When the potatoes become fork-tender, kill the heat and drain, but leave potatoes in the pot.
  8. Add the roasted garlic to the potatoes
  9. Start mashing and slowly add the warm milk a little bit at a time. Add less for more chunky mashed potatoes or add more for a more silky batch.
  10. Serve while still warm

Believe me, this is a fantastic upgrade to a tried and true comfort food recipe. Enjoy!

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Author: NJ_Chef

A graduate of the Culinary Institute of America and aspiring food-writer. 28-year old chef, blogger, eSports fan, gamer, jack-of-all-trades and master of none.

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