Recipes for Garlic Mashed Potatoes

Subject: Recipes for Garlic Mashed Potatoes
Newsgroup: rec.food.cooking

Subject: REQ: Recipe for Garlic Mashed Potatoes
From: Eitel Dunaway (edunaway at name1.ak.net)
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I was treated to dinner at Stuart Anderson's in Seattle (or it's surrounding area) and ordered the Garlic Mashed Potatoes. They were wonderful and I was wondering does anyone have an idea on how to go about making them.

Subject: Re: REQ: Recipe for Garlic Mashed Potatoes
From: anns at netcom.com (Ann Silberman)
Date: 31 Aug 1995
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I make them all the time and the kids love them. It's quite simple. When boiling the potatoes, add several peeled cloves of garlic. When the potatoes are done, add your cream and butter and mash them as usual.

Subject: Re: REQ: Recipe for Garlic Mashed Potatoes
From: dutchm at wheel.ucdavis.edu (Donald Martinich)
Date: 01 Sep 1995
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While the potatoes are boiling, heat the butter you would normally put in the mash. Take the desired number of cloves of garlic and smash them with the side of a chef's knife. Cook them in the butter a few minutes, but, do not brown them (or the butter). You will have to experiment a bit to determine the amount of garlic. When the potatoes are done add the garlic butter and cream and mash as usual. I remove the garlic cloves before mashing, as well as peeling the spuds and avoiding lumps. I perfer my mashed potatoes to be smooooth.

Subject: ROASTED Garlic Mashed Potatoes
From: bmshields at aol.com (BMShields)
Date: 04 Sep 1995
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Considerably more work is involved than the "Garlic Mashed Potatoes" recipes posted but it is definitely worth it!

Roasted Garlic Mashed Potatoes

Immerse two pounds potatoes, peeled and cut into three inch chunks in cold water for five minutes to remove excess starch. In a large pot of boiling salted water, cook potatoes for about fifteen minutes until tender, then drain. Put potato cubes and two heads of ROASTED garlic pulp (about two tablespoons) through a ricer. Add two tablespoons unsalted butter and two tablespoons olive oil. Slowly pour in two-thirds cup heated half and half, stirring until the potatoes are creamy but not soupy. Add salt and pepper to taste. Serves four.

Subject: Re: REQ: Garlic Mashed Potatoes
From: betsy_karpenkopf at ccm.jer.intel.com (Betsy Karpenkopf)
Date: 1995/12/03
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Ellen Cotter says:
>Greetings! Some time ago, I found and then lost a recipe for garlic
>mashed potatoes. Could someone please either re-post it or e-mail
>it to me? I am especially interested in recipes that do not call
>for many dairy ingredients, as one of my dinner guests is lactose-
>intolerant. Thank you!

I roast several heads of garlic until soft and then mash the roasted pulp in with the potatoes. I also add milk and butter but maybe you could get away with just using dairy-free margerine. I made garlic mashed potatoes for Thanksgiving and they were great!

Subject: Re: REQ: Garlic Mashed Potatoes
From: lrumsey at nyx10.cs.du.edu (Linda)
Date: 1995/12/08
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This is what I do for my garlic mashed potatoes. Boil my potatoes till tender. Saute cut up garlic cloves in butter/marg. till soft - I always put a bit of butter/marg. in with my mashed potatoes so I just use the garlic butter/marg. in place of plain butter/marg. Beat, whip, smash or mash as usual...

Use butter/marg. and garlic according to how many potatoes you are cooking and your -garlic taste...

Subject: Re: Garlic Mashed Potatos
From: enkeli at proffa.cc.tut.fi (M{k{r{inen Kimberli)
Date: 1996/01/26
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Clivus writes:
>Does anyone have a recipe for garlic mashed potatos? I've tried
>improvising and failed miserabley, I would appreciate ANY recipe. Please
>e-mail me.

The easiest one is to add peeled cloves of garlic to the water that you are boiling your potatoes in. Don't take them out either when you are going to mash the potatoes, just mash them with the potatoes.

Voila, garlic mashed potatoes.

-Kim

Subject: Re: Garlic Mashed Potatos
From: jwriter at nyc.pipeline.com (Jackie Wertheimer)
Date: 1996/02/01
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I like to use roasted garlic in the mashed potatoes.

Subject: Re: roasted garlic
From: Relaena (relaena at teleport.com)
Date: 1996/10/29
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robinc wrote:
> Another convert! I can't imagine life without roasted garlic!

Garlic mashed potatoes!!!!! mmmmmmmmmmm
Just add the roasted cloves to the taters while you mash em.

Subject: REQ: Garlic mashed potatoes
From: leo at cse.cudenver.edu (Leo J. Girardi)
Date: 1996/11/06
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Could anyone help me with a good recipe for garlic mashed potatoes.

My first thought is to just mash baked potatoes (maybe 8 or 9), add a head (or 2??) of roasted garlic, then the usual butter and milk, mix til smooth.

Any good recipies or suggestions would be great.

Subject: Re: REQ: Garlic mashed potatoes
From: anubis at Starbase.NeoSoft.COM (Larisa)
Date: 1996/11/07
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Quick and easy here:

Boil the potatoes, drain. Sprinkle in garlic powder (as much or as little as you like), mash. Add a sprinkling of dill, some lemon juice, a bit of milk, and mix until smooth.

Subject: Re: REQ: Garlic mashed potatoes
From: ghasting at halcyon.com (Greg Hastings)
Date: 1996/11/07
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Best I've found. Tho' not really "heart healthy."

Garlic Mashed Potatoes (Irish)

Recipe By : Bon Appetit May 96
Serving Size : 4 Preparation Time :0:45
Categories : Potatoes Irish

1 1/4 pounds russet potatoes peeled -- cut 1/2 inch pieces
1/4 cup milk
6 large cloves garlic -- peeled and crushed
1/4 cup whipping cream
1/4 cup butter (1/2 stick) -- room temperature

Place potatoes in medium saucepan. Add enough water to cover potatoes. Add milk and garlic. Bring to boil. Reduce heat, cover
and simmer until potatoes are very tender, about 25 minutes.

Drain potatoes and garlic, reserving 1/4 cup cooking liquid. Return potatoes and garlic to same saucepan. Add cream and butter and mash until smooth. Thin with reserved liquid, if desired. Season to taste with salt and pepper.

NOTES : The Irish call garlic gairleog, and it has been used to flavor their food since prehistoric times. In fact, it was sufficiently significant to have a day named after it: Garlick Sunday, the first Sunday in August. Here the garlic is combined with the ubiquitous potato.

Subject: Re: REQ: Garlic mashed potatoes
From: idlewild (joshiro at midway.uchicago.edu)
Date: 1996/11/07
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I just toss in 5 or so peeled cloves for every 4 or so potatoes (it's all a matter of garlic preference, really), and boil it all together. (dicing the potatoes greatly speeds things up.) i puree it all in a food mill, then add salt and milk till it's the way i like. it's nice. well, i like it, and even matt has requested it... once or twice.

Subject: Re: REQ: Garlic mashed potatoes
From: susanm at xensei.com (Susan K. Murie)
Date: 1996/11/07
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This always works for me.

Garlic Mashed Potaoes

3 pounds medium sized potatoes
6 large cloves of garlic unpeeled
1/4 cup olive oil
salt and pepper

Peel potatoes or not depending on your taste. Simmer potaoes and garlic cloves in a large pot of water, 35-40 minutes. Drain. Squeexe out garlic from skins. Mash potatoes and garlic coarsly. Add olive oil and mash some more. Add salt and pepper to taste (I like to add a generous amount of freshly ground pepper). Serve right away.

Subject: Re: REQ: Garlic mashed potatoes
From: robinc at oanet.com (robinc)
Date: 1996/11/08
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Throw peeled garlic cloves (as many as you like) in with the potatoes when you boil or steam them. Drain and mash them together when the potatoes are cooked, adding liquid (milk, cream, buttermilk) to your taste.

I prefer to steam them with 3 or 4 cloves per potato using the minimum amount of water. After passing the potatoes and garlic through a ricer, I add cooking water until I have the desired consistency.

If you prefer the taste of raw garlic, push raw garlic through a press into the potatoes after mashing or ricing them.

Subject: Re: REQ: Garlic mashed potatoes
From: dancertm at exo.com (dancertm)
Date: 1996/11/13
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Anne White wrote:
>Sorry I didn't see the original mail. I don't have an exact recipe, but I
>recall one that called for the garlic to be put at the last minute through
>a press, and instead of any milk or butter being used, Olive oil was
>added, I never tried it because I'm a butter fiend, but it sounded
>interesting.

In Julia Child's book "Mastering the Art of French Cooking" vol. 1 there is a great recipe for Garlic mashed potatoes. I've served it for Thanksgiving in the past and everyone loved it (even garlic haters)

Subject: Re: REQ: Garlic mashed potatoes
From: majicchef at aol.com
Date: 19 Nov 1996 22:03:30 GMT
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Leo Girardi writes:
>Could anyone help me with a good recipe for garlic mashed potatoes.
>
>My first thought is to just mash baked potatoes

No. Wrong type of potato and wrong cooking method. Go with your second thought. I favor J. Child's recipe mentioned earlier in this thread.

Subject: Re: REQ: Garlic mashed potatoes
From: Sherry Zeiss (zeiss at tab.com)
Date: Wed, 20 Nov 1996 02:23:30 GMT
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Here's one I found in my files..

GARLIC MASHED POTATOES

Serving Size : 4 Preparation Time :0:00

2 pounds Med-size baking potatoes
2 Heads garlic -- broken up but not p
4 ounces Unsalted butter
1 1/2 cups Milk
Salt to taste
Nutmeg to taste
4 tablespoons Minced parsley

PEEL AND CUT POTATOES into quarters. Place in cold water in a medium-size pan, bring to a boil and cook 15-to-20 minutes, until tender. Meanwhile, plunge the garlic into boiling water and cook for 5 minutes.
Drain, then peel when cool enough to handle. Place in a small saute pan with half the butter over low heat for 10 minutes. Be very careful not to let the garlic burn. Add 1 cup of milk, bring to the boil and simmer 2 minutes. Puree in a blender or food mill, or press through a sieve. Drain the potatoes well then put through a potato ricer or food mill, or use a potato masher. (Do not use a food processor, as it will make the potatoes gummy.) May be prepared up to this point ahead of time, then reheated in a 325F oven for 20-to-30 minutes. Add more butter, 1 tablespoon at a time, 1/2 cup warmed milk and seasonings to taste.
Serve immediately for best flavor.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

Subject: Re: REQ: Garlic mashed potatoes
From: emestas at aol.com
Date: 26 Nov 1996 01:52:29 GMT
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Boil about 2 lbs. of potatoes with a couple of peeled garlic cloves. When cooked, pass potatoes and garlic cloves through a ricer, add hot milk, butter, salt, white pepper and--in short--make your potatoes as usual.

You've got garlic mashed potatoes.

Subject: Julia's Garlic Mashed Potatoes
From: dancertm at exo.com (dancertm)
Date: Mon, 18 Nov 1996 19:24:22 GMT
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Here you go all who have waited. Don't worry about the amount of garlic, even people who hate garlic will not even know that much is in the dish.

2 heads garlic, about 30 cloves
4 Tb butter
2 Tb flour
1/4 tsp salt
Pinch of pepper
2 1/2 lbs. baking potatoes
4 Tb softened butter
Salt and white pepper
3-4 Tb whipping cream
4 Tb minced parsley

Separate the garlic cloves. Drop into boiling water and boil 2 mins, drain and peel.

Cook the garlic slowly with the butter in the covered saucepan for about 20 mins or until very tender but not browned.

Blend flour and stir over low heat until it froths with the butter for about 2 mins without browning. Off heat, beat in the boiling milk and seasonings. Boil, stirring for 1 min. Rub the sauce through a sieve or puree in an electric blender. Simmer for 2 mins more.

Peel and quarter the potatoes. Drop in boiling salted water to cover and boil until tender. Drain immediately and put through a potato ricer (I use a food processor). Place the hot puree in the saucepan and beat with the spatula or spoon for several minutes over moderate heat to evaporate moisture. As soon as the puree begins to form a film in the bottom of the pan, remove from heat and beat in the putter a tablespoon at a time. Beat in salt and pepper to taste.

Shortly before serving beat the hot garlic sauce vigorously into the hot potatoes. Beat in the cream by spoonfuls but do not thin out the puree too much. Beat in parsley. Correct seasoning and turn into a hot serving dish.

Subject: Julia's Garlic Mashed Potatoes
From: cat at va.pubnix.com (Cat)
Date: 18 Nov 1996 15:45:34 -0500
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dancertm (dancertm at exo.com) wrote:
>Here you go all who have waited. Don't worry about the amount of
>garlic, even people who hate garlic will not even know that much is in
>the dish.

I adore garlic, and have at one point nearly eaten an entire head of roasted garlic in mashed potatoes. The only problem I have is that too much of it can make me sick to my stomach. Does anyone else get ill if they eat too much? I'd love to fix this mashed potato recipe, but I'd be terrified of how much the 30 cloves of garlic would affect me.

Subject: Julia's Garlic Mashed Potatoes
From: idlewild (joshiro at midway.uchicago.edu)
Date: Tue, 19 Nov 1996 03:45:28 GMT
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Cat wrote:
> dancertm wrote:
> >Here you go all who have waited. Don't worry about the amount of
> >garlic, even people who hate garlic will not even know that much is in
> >the dish.
>
> I'd love to fix this mashed potato recipe, but I'd
> be terrified of how much the 30 cloves of garlic would affect me.

yeah, but are you really gonna down 2 1/2 pounds of potatoes at one sitting? i mean, hey, more power to ya if you can, but that's not even including the flour, 1/2 c of butter, whipping cream, and whatever else was in that recipe.

Subject: Julia's Garlic Mashed Potatoes
From: " Mary f(pud) and Bernie" (maryf at earthlink.net)
Date: Mon, 18 Nov 1996 23:41:20 -0800
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Cat wrote:
> dancertm wrote:
> >Here you go all who have waited. Don't worry about the amount of
> >garlic, even people who hate garlic will not even know that much is in
> >the dish.
>
> I'd love to fix this mashed potato recipe, but I'd
> be terrified of how much the 30 cloves of garlic would affect me.

I've never had the problem :-). But if you eat that many mashed potatoes in a sitting, one would get sick :-). This recipe is very mild, I've made it numerous times. An the garlic is cooked so much that it has no bite whatsoever! I love this recipe of Julia's and while it is more involved than other garlic mashed potato recipes it is the best in my book "-).

Subject: Julia's Garlic Mashed Potatoes
From: cat at va.pubnix.com (Cat)
Date: 19 Nov 1996 01:22:02 -0500
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Mary f(pud) wrote:
>I've never had the problem :-). But if you eat that many mashed potatoes
>in a sitting, one would get sick :-). This recipe is very mild, I've made
>it numerous times. An the garlic is cooked so much that it has no bite
>whatsoever! I love this recipe of Julia's and while it is more involved
>than other garlic mashed potato recipes it is the best in my book "-).

Hmm... well I'm not eating more than a half cup or at max one cup of mashed potatoes, but I do get ill. I also feel the same way if I eat the roasted garlic atop some french bread. I tend to put a clove or two on each piece.

I guess I just must be hypersensitive to it, but I do so love it!

Please, if anyone's had any noticeably adverse affect to garlic stomach-wise, let me know.

Subject: Julia's Garlic Mashed Potatoes
From: dancertm at exo.com (dancertm)
Date: Wed, 20 Nov 1996 16:39:53 GMT
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Cat wrote:
>dancertm wrote:
>>Here you go all who have waited. Don't worry about the amount of
>>garlic, even people who hate garlic will not even know that much is in
>>the dish.
>
> I'd love to fix this mashed potato recipe, but I'd
>be terrified of how much the 30 cloves of garlic would affect me.

Because the garlic becomes a puree, the pungent taste you THINK will be there is gone. I think so many garlics are asked for is because when it's cooked and mashed, the flavor drops, so..using more provides a consitant flavor. That's why, in the book, she says something like you'll think this sounds like a large amount, but.....and goes on to explain why so many garlic cloves are required

I've served it for Thanksgiving, and all loved it (of course, didn't even tell them how many cloves were in there.)

Subject: Garlic Mashed Potatoes Recipe Wanted
Newsgroup: rec.food.cooking

From: PQQH10A at prodigy.com (Dick Blesener)
Date: 16 Dec 1996 23:53:28 GMT
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This is such a nice spot, hope I'm not pushing my luck, but, do you have a really great Garlic Mashed Potatoe recipe that you would share with me?

From: Ken Gregg (kgregg at cookbooks.com)
Date: Mon, 16 Dec 1996 21:19:26 -0600
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I made this a couple of weeks ago and it was easy and delicious!

GARLIC MASHED POTATO CASSEROLE

2 large potatoes, peeled, diced and boiled until done
1 c. sour cream
8 oz. cream cheese
5 to 6 Tbsp. butter or margarine
garlic salt to taste
milk and chives (optional)

Mash potatoes with sour cream, cream cheese, butter, garlic salt, milk and chives. Put in casserole. Sprinkle paprika on top and bake at 350 degrees for 30 minutes. Kids love!!

Another recipe from our database at Cookbooks On/Line!
http://www.cookbooks.com

From: mardiw at wco.com (Mardi Wetmore)
Date: Wed, 18 Dec 1996 21:18:39 GMT
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The easiest way to make garlic mashed potatoes is to toss peeled garlic in with the potatoes while they cook and mash everything together. I usually use at least one large clove garlic for each potato. I have also made roasted garlic mashed potatoes by squeezing the roasted garlic into the finished mashed potatoes and mixing everything up..YUM!

From: Donna McCurley (dmccurle at surfsouth.com)
Date: Mon, 16 Dec 1996 22:52:48 -0500
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There was a whole thread on this very subject running about a month or so ago, complete with several recipes. Try this site to see the messages: Google Groups

Create a query filter for rec.food.cooking and then do a query on the subject "garlic mashed potatoes" (leaving out the double quotes). You'll see the messages on that subject. You can also click on the button "View thread" to see the sequence in which posts were sent and replied to.

From: Christine A. Owens (caowens at vivanet.com)
Date: Wed, 18 Dec 1996 14:07:04 -0800
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Not only is it great -- it's EASY . . . who could ask for more? Add 1 peeled clove of garlic per potato to your boiling water. Cook potatoes and garlic until very soft. Drain well, and beat -- I cheat and use the MixMaster -- with 1 t each of butter and milk per potato until creamy and fluffy.

From: captain at iquest.net (Jim Kirk)
Date: Sat, 21 Dec 1996 18:11:08 GMT
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Garlic Mashed Potatoes coming up:

Title: GARLIC MASHED TATERS (LACTO)
Categories: Digest, Jan.
Yield: 1 Servings

1 lb Tiny new potatoes, unpeeled
3 tb Nonfat sour cream
3 Cloves garlic, peeled
1/8 ts Salt
4 tb Nonfat yogurt
Fresh gound black pepper

Place potatoes and garlic in pot with enough water to cover and cook until potatoes are tender. Drain and mash, then stir in yogurt, sour cream, and salt and pepper.

The recipe actually called for light sour cream, and nutritional analysis was: 270 cals, 2 g. fat, 8 milligrams cholesterol, 185 milligrams sodium, 7 g. protein, 60 g. carbohydrate.

Posted by KSipes at SEIC.COM to the Fatfree Digest [Volume 14 Issue 19] Jan. 19, 1995.
:Phila. Inquirer, written by Marian Burros:

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9 at aol.com using MMCONV. Archived through kindness of Karen Mintzias, km at salata.com.

From: Robin Cowdrey (robinc at oanet.com)
Date: 26 Dec 1996 07:21:20 GMT
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I steam peeled potatoes along with peeled garlic cloves and pass the works through a ricer. Then I mix in any combination of dairy product that takes my fancy (or fits my diet plan - anything from skim milk to whipping cream) to moisten the mixture. If you don't own a ricer, get one, or user a masher. Some people swear by roasted garlic but I find steaming it with the potatoes Doesn't change the flavour too much. Try both and stay with whichever takes your fancy.

From: scubadoo at aol.com (ScubaDoo)
Date: 26 Dec 1996 15:31:20 GMT
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4 large Russet potatoes
1 head roasted garlic
heated milk
1/2 cup fresh basil
butter
salt/pepper

The garlic is roasted by cutting off the top so the cloves are barely exposed and cut, drizzling with olive oil, wrapping tightly with foil, and placing in a preheated 400 degree oven for 45 min.

Coarsely chop the potatoes (I personally leave the skin on) and boil till fork tender. Dump the water out of the pot and return the drained potatoes to the hot dry pot over heat for about 1 minute, until all the water has evaporated. Dump the potatoes into your mixing bowl. Squeeze the head of garlic so that the softened cloves come out like toothpaste, into potato bowl. (If the cloves are not soft enough to be of that consistenty, then out them in a separate small bowl and smash them up well, then add them to potatoes). Driddle in enough warmed milk eto get the desired consistency. (Usually about 1/2 cup for me). Option: add the fresh chopped Basil. Yum!) Add 2 tbsp. butter, salt, pepper. Dive in! 6 big servings, unless I am eating, in which case there is my portion and 3 other servings, and get your hands off mine.