Garlic Mashed Potatoes Video

How to Make Garlic Mashed Potatoes

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Garlic Mashed Potatoes -

This FoodNetwork video shows you how to make garlic mashed potatoes with chef Ellie Krieger.

Garlic Mashed Potatoes -

This FoodNetwork video shows you how to make garlic mashed potatoes with chef Ellie Krieger.

Added: 12/16/09

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Garlic Mashed Potatoes healthy holiday recipes cooking help cooking tips ellie krieger food network foodnetwork recipes

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By: Guest 5 months ago

Wanted to find a healthy way to make these potatoes and Ellie made it possible! Delicious!!

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How to Make Garlic Mashed Potatoes

Imagine creamy flavorful mashed potatoes that are also good for you. You got it with my garlic mashed potatoes. And the creaminess starts right from the beginning with my choice of potato. I am using Yukon Gold Potatoes which have a natural creaminess to them and a beautiful golden color and I am leaving the skins on. And that’s a really key point because most of the fiber and mineral is right there in the skin. When they mash up with the peel on, I love the texture. I am going to add these to the steamer along with some quartered cloves of garlic and steaming is a real key technique here for saving nutrients. Most people boil their potatoes when they are making mashed potatoes. Steaming locks in the nutrients and cooks them beautifully. So, that just needs the steam for about 12 minutes and when it’s done, they are beautiful and fork tender and the garlic has mellowed. I had some finished ones here. The garlic just mellows; it takes all away that sharp flavor, almost gives like a roasted garlic kind of flavor. So, instead of cream, we’ll do it in the different way and which is really a classic sort of Italian way, adding a low sodium chicken broth, a half a cup. So, I control the amount of salt. I’ve simmer that so it’s nice and hot. One tablespoon of olive oil, no butter and cream but these is going to be super flavorful and super creamy. And the olive oil gives a real richness and like a nutty flavor and then just mash it up. And the garlic mashes right in there. Most people realize how nutritious potatoes really are. They are loaded with vitamin C and potassium and fiber, it’s all that butter and cream we put in them that makes them bad for us. You can make is as creamy as you want. If you want them super creamy, you might want to put them through a ricer. Alright, all I need is a touch of salt and pepper and that’s it. It’s a wonderful addition to a holiday table. Perfect with roasted meats or grilled meats as well. I think mashed potatoes are all year round. I’m just going to get that into my serving bowl. Golden, creamy garlic flavored and good for you; can’t ask for more than that. All right, let’s have a taste. This is what I call having it all.

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Imagine creamy flavorful mashed potatoes that are also good for you. You got it with my garlic mashed potatoes.

And the creaminess starts right from the beginning with my choice of potato. I am using Yukon Gold Potatoes which have a natural creaminess to them and a beautiful golden color and I am leaving the skins on. And that’s a really key point because most of the fiber and mineral is right there in the skin. When they mash up with the peel on, I love the texture. I am going to add these to the steamer along with some quartered cloves of garlic and steaming is a real key technique here for saving nutrients. Most people boil their potatoes when they are making mashed potatoes. Steaming locks in the nutrients and cooks them beautifully.

So, that just needs the steam for about 12 minutes and when it’s done, they are beautiful and fork tender and the garlic has mellowed. I had some finished ones here. The garlic just mellows; it takes all away that sharp flavor, almost gives like a roasted garlic kind of flavor. So, instead of cream, we’ll do it in the different way and which is really a classic sort of Italian way, adding a low sodium chicken broth, a half a cup. So, I control the amount of salt. I’ve simmer that so it’s nice and hot. One tablespoon of olive oil, no butter and cream but these is going to be super flavorful and super creamy. And the olive oil gives a real richness and like a nutty flavor and then just mash it up.

And the garlic mashes right in there. Most people realize how nutritious potatoes really are. They are loaded with vitamin C and potassium and fiber, it’s all that butter and cream we put in them that makes them bad for us. You can make is as creamy as you want. If you want them super creamy, you might want to put them through a ricer. Alright, all I need is a touch of salt and pepper and that’s it. It’s a wonderful addition to a holiday table. Perfect with roasted meats or grilled meats as well. I think mashed potatoes are all year round. I’m just going to get that into my serving bowl. Golden, creamy garlic flavored and good for you; can’t ask for more than that.

All right, let’s have a taste. This is what I call having it all.

Transcription by: Scribe4you Transcription Services