Garlic Mashed Potatoes
Garlic Mashed Potatoes
Try this quick and easy side dish recipe from Tia Mowry at Home.
  • Difficulty Level Easy
  • Technique Steaming
  • Preparation Time 45 minutes
  • Cooking Time 50 minutes
  • Yield 6 - 8 servings
  • Garlic CONFIT:
  • ½ cup Garlic cloves, peeled
  • ¾ cup Olive Oil
  • 12 to 13 medium Yukon Gold potatoes (about 3½ pounds)
  • Kosher Salt
  • 1½ cups half-and-half
  • 8 tablespoons (1 stick) Unsalted Butter
  • ½ teaspoon White Pepper
  1. For the garlic confit: In a small saucepan over medium-low heat, simmer the garlic cloves in the oil until tender, 15 to 20 minutes. Let cool. Store in an airtight container in the refrigerator up to 2 weeks
  2. For the mashed potatoes: Scrub and wash the potatoes, then place in a large stockpot and add cold water to cover. Season the water with 3 tablespoons salt and bring to a boil. Cook until the potatoes are easily pierced with a fork, 25 to 30 minutes. Drain, and let cool for 2 to 4 minutes Gently peel off the skins and transfer the potatoes back to stockpot
  3. In a small saucepan over low heat, warm the half-and-half and butter just until the butter is melted, about 2 minutes
  4. Add the half-and-half mixture and 8 cloves of the garlic confit to the potatoes. Using a potato masher, mash until creamy. Season with the white pepper and 2 teaspoons salt

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