Garlic Mashed Potatoes | Recipe | My Mom's Mashed Potatoes

Every year my mom and I cook Christmas dinner together.  We start on the 23rd and cook until the rest of the family arrives on Christmas Day.  Have you ever seen that movie Stuck on You starring Matt Damon and Greg Kinnear?  There are a few scenes of them in the kitchen at a fast-food restaurant.  They know when to duck, throw each other a utensil, and work speedily together without having to utter instructions.  That's how it is with my mom and me.  Or at least it feels that way!  We turn on Christmas music and spend the day singing, cooking, laughing, and just a wee bit of cursing when we gab too much and let something over-cook or burn.  Happens every year!

This Garlic Mashed Potatoes recipe is one of my mom's staples for Christmas which she has relegated to me.  I find this version of Garlic Mashed Potoates to be quicker, easier and neater to make than roasting the garlic in the oven.  It's all done stove top.  While the potatoes are cooking, slowly caramelize the garlic in the butter.  By the time the potatoes are done cooking, peeled and put through the ricer, the garlic should be done.

A lot of this I do by sight and taste, so if your potatoes look or taste a little dry, add more cream or milk.  If you feel like they need more butter, add some more.  Make sure that you always warm up anything being added to the potatoes, otherwise they'll become gummy.  And don't over process the potatoes for the same reason.

One important thing to note is that if you're cooking this in advance and reheating later on, add more milk or cream than needed so the potatoes don't dry out when reheating. 

Garlic Mashed Potatoes Recipe
Yields: 6-8 servings

3 lbs Russet potatoes
1 head garlic, cloves smashed
4 Tbsp butter
1/2 c heavy cream, plus more if needed
salt and white pepper, to taste

1. Wash potatoes and cook in a pressure cooker.  (Each pressure cooker is different.  My Fagor model requires 1/2 c water and 20 minutes cooking time.)
2. Melt butter in a small skillet over Medium-Low heat.  Add garlic and slowly cook until soft, about 20-25 minutes.  Mash garlic with the back of a wooden spoon.
3. Place potato ricer over a warmed mixer bowl.  Peel potatoes and push through ricer.  Fit mixer with wire whisk.
4. Add heavy cream to garlic and warm for 2 minutes.  Add to potatoes and increase speed to medium-low.  Mix until combined.  Do not over mix or potatoes will become gluey. 
5. Season potatoes with salt and pepper.  Add more heated cream if needed.  Mix slowly to combine.
6. Pour potatoes into a butter casserole dish.  Serve immediately.  (If preparing in advance, cover with plastic wrap and refrigerate.  When ready to reheat, let potatoes sit at room temperature for 1 hour.  Add butter to the top of the potatoes.  Reheat in a 400 degree F oven for 40 minutes.  If potatoes begin to brown, cover with tin foil.  Mix to distribute melted butter and serve.)


Hines-Sight said... [Reply]

It really sounds like you and your mom are great chefs. Your recipes always look wonderful.

Pattie @ Olla-Podrida said... [Reply]

Mashed potatoes are my weakness. These sound delicious.