The divine taste of Garlic mashed potatoes
- Carbohydrate 29.9998008735103 g
- Cholesterol 44.834750079563 mg
- Fat 16.6730290299962 g
- Fiber 2.00436867894843 g
- Protein 4.92410687510988 g
- Saturated Fat 10.4101191565062 g
- Serving Size 1 1 Serving (190g)
- Sodium 127.231150213115 mg
- Sugar 27.9954321945619 g
- Trans Fat 1.24305776459477 g
- Calories 282 calories
Step-by-step
- Separate the garlic cloves. Drop into boiling water, and boil it for 2 minutes. peel.
- Cook the garlic slowly in the butter in covered sauce pan for about 20 minutes or until tender but not brown.
- Blend in the flour and stir over low heat until froths with butter for 2 minutes without browning, off the heat, beat in the boiling milk and seasoning, boil and stirring for 1 more minute, puree the sauce and simmer for 2 more minutes.
- Peel and quarter the potatoes. Drop in boiling salt water, boil until tender, drain and put in a potatoes ricer, place the hot puree in the sauce pan and beat with spatula or spoon for several minutes over moderate heat to evaporate moisture.
- As soon as the puree start to form a film at the bottom of the pan ,remove from heat, beat in one table spoon of butter at a time, add salt and pepper.
- If not use immediately, set aside uncovered, to reheat, cover and set over boiling water, beating frequently.
- Shortly before serving, beat the hot garlic sauce in hot potatoes,cream , and minced parsley.
Standard boiled potatoes tossed with raw minced alliums produce a sharp, acrid heat, whereas gently simmering whole cloves in butter transforms them into a mellow, savory paste that integrates seamlessly into starches. When selecting tubers at the market, look for high-starch varieties like Russets or Yukon Golds, as their cellular structure collapses easily through a ricer to yield a smooth, fluffier texture without the gluey consistency caused by over-worked starches. Although heavy cream can be swapped for whole milk at a one-to-one ratio, the reduction in milkfat will noticeably lessen the richness and stability of the final emulsion.
- Blanch garlic cloves in boiling water for exactly two minutes to loosen the skins and moderate the harsh sulfur compounds before gentle butter-poaching.
- Dry the riced potatoes in a saucepan over moderate heat until a thin film forms on the bottom of the pan, which indicates that excess surface moisture has evaporated.
- Incorporate softened butter one tablespoon at a time into the hot potato puree to ensure proper fat absorption without breaking the emulsion.
Holding finished starches requires careful temperature control; keep uncovered containers away from direct drafts to prevent skin formation, and reheat over a double boiler while beating frequently. Fresh herbs like minced parsley add bright volatile aromatics at the final stage of assembly just before plating.
