← Back to Search Results
roasting American, French
Roasted Garlic Mashed Potatoes

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Mashed potatoes are a staple of French cuisine, and this is a delicious rustic version. Although creamy, rich and smooth, these garlickly potatoes are more substantial in texture than a puree. With the mellow in flavor and irresistible aroma of roasted garlic, they go well with lamb or chicken.

Yield: Makes 6 servings

Ingredients

  • 3 large russet potatoes (about 2½ pounds), peeled and cut into medium dice
  • Kosher salt
  • ½ cup heavy cream
  • 4 tablespoons butter
  • 2 teaspoons extra virgin olive oil
  • 8 cloves Oven-Roasted Garlic
  • Freshly ground black pepper

Serve with:

Directions

Place the potatoes in a large saucepan with cold, salted water to cover and bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are tender, 30 to 35 minutes; drain.

Meanwhile, in a small saucepan over medium heat, heat the cream, butter, and oil together until just simmering and remove from the heat.

In the bowl of an electric mixer with a whisk attachment (or with a hand-held electric mixer), beat the potatoes and garlic on low to medium speed. Slowly add the cream mixture and mix on medium speed, scraping the bowl occasionally, until smooth. Season with salt and pepper.

Variation:

Lighten the heavy cream with half-and-half or milk, depending on the richness desired.

Notes

Make-ahead note

• The roasted garlic can be made up to 2 weeks in advance and refrigerated.


© 1996 Debra Ponzek and Joan Schwartz
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving, but does not include Oven-Roasted Garlic. For nutritional information on Oven-Roasted Garlic, please follow the link above.

293kcal (15%)
38mg (4%)
37mg (61%)
146mcg RAE (5%)
803mg
45mg
4g
1g
4g
33g
48mg (16%)
310mg (13%)
10g (48%)
17g (26%)
1mg (8%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
cook-with-jamie Cook with Jamie
by Jamie Oliver
the-sweet-life The Sweet Life
by Kate Zuckerman
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
raos-cookbook Rao's Cookbook
by Frank Pellegrino
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
american-masala American Masala
by Suvir Saran
nigella-express Nigella Express
by Nigella Lawson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?