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My brother made Garlic Potatoes similar to this recipe for Thanksgiving a couple of years ago, as an alternative to the regular mashed potatoes we also served, and I think he put a little more garlic in the bowl than he should have. They were still good, if a little strong, so make sure you're accurate with the amount of garlic you put in. And make sure you have some Listerine pocket strips or gum in your pocket. You don't want to be talking to friends and family with garlic breath all afternoon.
4 lbs. red-skinned potatoes, quartered, unpeeled
1/2 unsalted butter, cut into pieces
1 cup chopped onion
3 tablespoons of chopped garlic
1 cup whipping cream
Boil potatoes in large pot, drain, put back in pot. Melt butter in large skillet. Add onion and saute. Add garlic and saute until tender. Add this onion and garlic to potatoes. Add cream and the rest of the butter. Mash. Add salt and pepper if you want.
This recipe says to leave the skin on, but I've always made mashed potatoes with the potatoes peeled, so I'm not sure if that's an important difference or not.
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11-22-2006 @2:26PM Katester said... umm...where's the garlic quantity? It's not listed in the ingredients.
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11-22-2006 @3:04PM Tropicbabs said... I guess I'm blind, could not find the amount of garlic to add to the recipe. Doesn't anyone proof read the ingredients before putting the recipe on the web??????????????? Not good
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11-22-2006 @3:10PM Tropicbabs said... Doesn't anyone proof read the recipe before you post it on the web?? Where's the garlic??? Anybody home??
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11-22-2006 @3:15PM Alex said... Just put garlic in to taste ... obviously you taste your mashed taties as you make them!!
If you want to soften the garlic flavour you could roast or boil the garlic (skin on) before adding it.
And best of all, you can add a beaten egg, mix it all in and then fry it up!!!!!
Mmmmmmmmmm!
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11-22-2006 @3:28PM Joey said... I just want to say thankyou for just providing the recipe and a thank you to Debra for her Stuffing Recipe...I think we can all figure out what and how much garlic to use...Happy Thanksgiving One and All
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11-22-2006 @3:36PM ummm said... Ummm- yall dont have anything better to do than look for garlic quanities? Just put as much garlic as you want!Jesus!
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11-22-2006 @3:43PM chef jay said... making mashed with red potatoes is a tricky thing because red potatoes when mashed get gummy - i recomend a blend 50% red with skin (for color/texture) and 50% russet ti will give you a creamier finshed product
as for garlic when workin with 4 lbs of potatoes you will need about 1 table spoon of raw garlic that is sauteed in the melted butter before the cream is added
or use 2 tbsp roasted garlic for a deeper lighter garlic flavor
as always test and make the recipe your own for best results
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11-22-2006 @4:08PM Bob Sassone said... The garlic was always in the list of ingredients if you followed the link. I had them listed on here too but had a tech glitch and then they vanished.
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11-22-2006 @4:11PM Albany Jane said... I think if you add a little bit of parsley in the mix, it's supposed to help cut how long the garlic flavor lasts on the tongue.
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11-22-2006 @5:14PM Hawk said... I always take garlic and some onion, mix in some salt and herbs, saute in the butter that you will inevitably add (to cut the garlic's spank a litle), then pour in however much milk you're going to add and scald it, then dump the whole thing into the potatoes.
Mmm, creamy halitosis potatoes.
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