Garlic Mashed Potatoes
Recipe type: Side Dish
- 3 pound red or Yukon gold potatoes (I like the red)
- 1 whole bulb of garlic peeled
- ½ cup half and half or heavy cream (I like the heavy cream)
- ½ cup butter
- Cooking spray
- salt and pepper
- Clean all potatoes (leave the skins on)
- In a large pot bring potatoes to a boil (make sure your water covers all the potatoes and use cold water)
- Once boiled turn the heat down a bit and let the potatoes simmer until they are done (this can be about 20 to 25 minutes – you want them tender enough to put a fork through them)
- Drain the potatoes and put them back on low heat so even more water evaporates. Watch them do not let them burn.
- In a sauté pan spray bottom & sides (cover completely)
- Take all your peeled garlic cloves and over medium heat slightly brown garlic – once tender and browned mash them and set aside.
- Melt butter
- Heat cream (just make it warm)
- Salt & Pepper to taste
- Paprika for garnish
- In a large bowl or in the pot you cooked the potatoes in; I usually use the pot I cooked the potatoes in makes it easier to clean up. Pour your melted butter over the potatoes and with a masher or potato ricer mash butter & potatoes, add garlic and slowly add cream, salt, and pepper.
Sometimes I don’t use all the cream and sometimes I do as you are mashing you decide if you want them creamier add it is it looks and feels right don’t. Also the garlic is optional in a sense you can do this recipe without the adding the garlic for really special creamy potatoes or add less or more garlic this is to taste and I should note I love lots of garlic!!!! After you are done mashing put it a serving bowl or platter, I’ll put a few extra pats of butter and sprinkle with paprika for color.