Creamy Garlic and Herb Mashed Potatoes
Try this Creamy Garlic and Herb Mashed Potatoes recipe, or contribute your own.
Try this Creamy Garlic and Herb Mashed Potatoes recipe, or contribute your own.
- Carbohydrate 20.7684578147507 g
- Cholesterol 6.7106250026162 mg
- Fat 2.59046472498698 g
- Fiber 1.47417514842758 g
- Protein 2.64725792951034 g
- Saturated Fat 1.59401161912507 g
- Serving Size 1 1 Serving (123g)
- Sodium 373.275904632009 mg
- Sugar 19.2942826663232 g
- Trans Fat 0.210252811344092 g
- Calories 114 calories
Step-by-step
- Place the potatoes in a large saucepan with enough water to cover.
- Bring to a boil and boil for 20 minutes or until tender.
- Drain potatoes and mash.
- Mix in the cheese, butter, and enough milk to reach desired consistency.
Starch cell rupture ruins potato texture if boiling water drops below 212 degrees Fahrenheit during cooking. Russet potatoes contain high amounts of amylase and amylopectin, requiring careful temperature management to prevent a gummy consistency. Quartering the tubers uniformly guarantees that exterior layers do not dissolve before the centers reach 205 degrees Fahrenheit internally.
Cold water starting procedures matter profoundly for root vegetables. Submerging peeled potatoes in room-temperature water before applying heat allows the interior starches to gelatinize gradually as the liquid climbs to a rolling boil over 15 minutes. Draining excess moisture thoroughly in a colander for 2 full minutes prevents residual steam from diluting dairy fats later.
Incorporating spreadable herb cheese introduces complex seasoning without requiring separate chopping steps. Substituting fresh garlic cloves and hand-minced herbs demands a 5-minute pre-saute in butter to neutralize harsh allicin compounds. Whole milk should be warmed to 110 degrees Fahrenheit prior to incorporation; pouring cold dairy onto cooked starches seizes the fats and creates an uneven mouthfeel. Working the mixture quickly with a hand masher avoids over-working the starches into an elastic paste.
