Garlic Potato Puree

Sides
Vegitarian

My Thoughts

I'll be honest, I normally use the hand-held potato masher. It's easier to clean afterwards and I really do not have a problem with a the potatoes not being a perfect puree. If I am making them to go with something a little more elevated, say a Filet Mignon, I make the more refined version that are silky smooth and extra decedent thanks to the heavy cream and butter.

The How To Do It

  1. Peel the potatoes with a potato peeler and cut them into 1/4-inch to 1/2-inch cubes.
  2. Place the potatoes in a medium sized pot with enough water to cover them and bring them to boil.
  3. Let the potatoes cook until they are soft (I test them with a fork. If they fall apart when you push the fork into them, they are ready).
  4. Drain the potatoes and place them in either in a blender and pureeing them ,or a mixing bowl and mash them with an old fashioned potato masher (there will be lumps).
  5. Mix in the cream, granulated garlic, salt, and pepper.
  6. If the mixture has cooled off, slide the potatoes into a warm oven for 5-10 minutes to warm them back up.

Ingredients

Garlic Mashed Potatoes
3 meds
russet potato
¼ cup
heavy cream
2 tbsp
unsalted butter
1 tsp
granulated garlic
1 tsp
kosher salt
½ tsp
white pepper
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