Garlic Mashed Potatoes (recipe)

November 11th, 2006

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Tired of all the carb-bashing? Tired of dry, flavorless mashed potatoes? Try Betty’s Garlic Massaged -err- Mashed Potatoes tonight!

Ingredients for Garlic Mashed Potatoes

1 1/2 lbs red potatoes
5 cloves garlic
2 green onions
3 tbs. butter
1/2 cup milk
1/4 cup half n’ half (half cream, half milk)
1/4 cup finely grated Parmesan cheese
1 tbs light sour cream
sea salt to taste
black pepper to taste

Grate Parmesan cheese. Mince garlic and chop onions.

Peel the eyes from red potatoes.

Wash thoroughly.

Chop into equal-sized cubes for faster cooking and ease of mashing.

Cover potatoes in water and bring to a boil. Cover and reduce heat to low. Cook the potatoes until tender, about 17 minutes.

Drain water from pot and return potatoes to low heat. Add sea salt, minced garlic and green onion and black pepper. Mash.
Add Butter and milk. Mash.
Add Parmesan cheese. Keep mashing.
Stir in sour cream and finish with a splash of cream.
Mixture may be “soupier” than desired. That’s OK.

Cover and allow to simmer for another 10 minutes over very low heat. The potatoes will become more stiff yet still be fluffy and moist.

Makes 5 cups potatoes. Serves 6 - 10 depending on portion size.

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Link to the Garlic Massaged Potatoes video.
Link to the accompanying For the Love of Potatoes blog post.
Link to the full Average Betty Archive.

Entry Filed under: Recipes