Garlic mashed potato are delicious side dish that pair well with meat, poultry and seafood.
Hi, it’s Chef Jason Hill, so today were going to prepare a garlic mashed potatoes recipe that you're sure to enjoy. Let's go by our ingredients before we get started. I have two pounds of potatoes that I've already peeled and I stored them in cool water in the refrigerator so that way they won’t brown. I've got two cups of cream of that I've been using, you can use milk if you want to lower the fat intake. We’re going to use a whole stick of butter which is eight tablespoons and freshly grated parmesan cheese about a half of cup and then you're going to need two cloves of garlic.
We prepare the potatoes for the water I like to use this method. I just cut them in half, turn on its side and then try and get the cuts as even as possible to ensure even cooking. Let's go ahead and add this to the rapidly boiling water and we’re going to check in about 15 minutes.
All right while your spuds are boiling let's go ahead and melt down our butter on low and as soon as it melts down we’re going to throw in the garlic. Now the butter has melt down we’re going to add our two cloves of garlic and then press this in there. After a couple of minutes the garlic is kind of kick off a little bit. So I'm going to stir in our cream. We’re going to bring this cream to a little scalding. We just want to heat it up before we add it to our mashed potatoes.
While heating the cream, I like to stir it. I don’t want to walk away from this because it will boil over on you and you can see the little bubbles start to bubble on the edge right here and that’s about what you want right there. We’re just going to take it off the heat and we’re going to add this to the potatoes.
After 25 minutes in the rapid boil the potatoes are cooked and they are soft enough to be mashed. I'm just going to strain the potatoes into the sink and then I got a mixing bowl and mixed them up. Next, I place the potatoes back into the pot and we’re going to go and start mashing this up with the wire whisk and then we’re going to pour in our cream.
And just keep pouring a little bit each time, whisking up the mashed potatoes to get the consistency you want. Oh, look at that, nice, creamy garlic mashed potatoes and now we’re going to stir in that freshly grated parmesan cheese and then salt and pepper to taste. For these little mashed potatoes a tablespoon or a tablespoon and a half is probably good but like I said seasoned it to your taste. There we go folks, creamy garlic mashed potatoes. It doesn’t get much better than this. Go try this recipe, you’ll be glad you did. Thanks for tubing in, man. That’s good.
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