Garlic Mashed Potatoes. Check Out Garlic Mashed Potatoes on eBay. Fill Your Cart With Color Today! Drain, and place in a large bowl.
Mash until the butter is melted. Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
Hey everyone, it is Drew, welcome to our recipe site. Today, we're going to make a special dish, garlic mashed potatoes. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Check Out Garlic Mashed Potatoes on eBay. Fill Your Cart With Color Today! Drain, and place in a large bowl.
Garlic Mashed Potatoes is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It's easy, it's quick, it tastes delicious. They're nice and they look wonderful. Garlic Mashed Potatoes is something that I've loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can cook garlic mashed potatoes using 6 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Garlic Mashed Potatoes:
- {Get of potatoes chopped.
- {Make ready of milk.
- {Make ready of butter.
- {Get of garlic salt.
- {Take of basil.
- {Prepare of sour cream.
Remove the potatoes from the heat and drain off the water. Put the drained potatoes back in the pot. Squeeze the roasted garlic into the potatoes and begin mashing with a potato masher or a large fork. Add the cream and butter and mash until the potatoes are the consistency you want.
Instructions to make Garlic Mashed Potatoes:
- Boil potatoes 20 min or until soft..
- Mash potatoes. Add all other ingredients. Mix well..
- Serve..
How to Make Roasted Garlic Mashed Potatoes. Take as little off as possible in order to have each individual clove exposed. Place garlic on aluminum foil, drizzle with olive oil and a pinch of coarse sea salt. How to Make Perfect Mashed Potato To make the perfect garlic mash, first boil the potatoes along with a couple of garlic cloves, still in their skin, until the potatoes are tender enough to fall off a fork when you test them. You want the potatoes nice and soft the whole way through otherwise you'll end up with lumpy mash.
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