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Too-Much-Garlic Mashed Potatoes
Too-Much-Garlic Mashed Potatoes
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Indulge in garlicky mashed potatoes with two whole heads of roasted, sautéed, and fried garlic - a dream come true for garlic enthusiasts!
Ingredients:
  • 2 heads garlic
  • 1/2 teaspoon olive oil
  • 2 pounds Yukon gold potatoes
  • 1 1/2 teaspoons kosher salt
  • 1/2 stick unsalted butter
  • 1/3 cup whole milk
  • 1/3 cup sour cream
  • 1/4 teaspoon black pepper
Instructions:
  • Prepare the roasted garlic: Heat the oven to 400°F. Remove the papery skin and slice off the top of a garlic head to expose the cloves. Drizzle with oil, wrap in foil, and roast on a baking sheet for 30 minutes until soft and golden. Cool slightly and squeeze out the tender cloves from the skins.
  • To cook the potatoes: Peel and cut them into 1 1/2-inch pieces. Add to a large pot with whole garlic cloves. Cover with water and sprinkle with 1 teaspoon of salt. Bring to a boil, then simmer until potatoes are fork-tender, about 15-20 minutes.
  • Create Garlic Chips (optional): While the potatoes are cooking, warm the oil in a small skillet over medium-low heat. Sauté the thinly sliced garlic, stirring occasionally, until it turns a pale golden brown, around 5 minutes. (The chips will further crisp up as they cool.) Quickly move them to a paper towel-lined bowl or plate to drain, then lightly sprinkle with salt. Save the infused garlic oil for later use.
  • Prepare the garlic butter: Peel and finely chop 3 garlic cloves. Combine the butter, milk, and minced garlic in a small saucepan over medium-low heat. Melt the butter completely and heat the milk until steaming, gently swirling the pan. Reduce the heat to low and keep warm.
  • Mash the potatoes and garlic: Drain the cooked potatoes and whole garlic cloves. Return them to the pot off the heat. Add roasted garlic, warm garlic butter, and milk mixture. Mash with a potato masher to combine.
  • Combine the sour cream, remaining salt, and pepper, then mash the mixture. Taste and adjust seasoning with more salt and pepper if needed. If the mashed potatoes are too thick, add milk gradually. Beat with a wooden spoon until fluffy and light. Garnish with garlic chips and a drizzle of garlic oil, if desired. Serve hot.

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