Garlic Mashed Potato Recipe?

[bauchjw]

Greetings,
I’ve been getting frustrated with my last couple mashed potato recipes I’ve tried. Thanks to you all my meat game is getting elevated, but my wife is now saying her favorite mashed potato’s are not keeping up. Any recommendations for a killer garlic mashed potato recipe? Thank you!

 

[TNJAKE]

I think @civilsmoker has one. Maybe he'll chime in

 

[zwiller]

Here's my wife's and it's a family secret so keep on the DL https://idahoan.com/products/roasted-garlic-flavored-mashed-potatoes/

Dead serious tho, tasty stuff. We only make scratch for TG.

 

[uncle eddie]

My wife makes a make-ahead version that has some cream cheese in it. You can make it a day before and it tastes fantastic. I will get the recipe from her.

 

[chopsaw]

Dead serious tho, tasty stuff.

Those are good , I agree .
We do scratch here . Butter and sour cream , no milk . I have roasted garlic base I get From GFS . It's a puree . Just scope out what you want and add it in .
I do it all by taste , so no recipe .

 

[Brokenhandle]

Need another taste tester?
See what happens when you elevate your cooking game...it all has to go up!

Ryan

 

[edmonds]

Use butter as the liquid for mashing.

 

[civilsmoker]

https://www.smokingmeatforums.com/threads/ny-loin-roast-red-potato-mash.303864/#post-2164730

There is one in this post (it will work with any type of spuds, we do skin on reds and Yukon golds). The secret is grated onion, crushed garlic, heated butter, heavy cream, Creme Fraich, and most importantly, some of the salty water they spuds were boiled in. This from Gordon Ramsay. The other secret is to cut the spuds exactly the same size cubs and toss the odds they go mushy.....GR uses a ricer, but my wife doesn't do it as she likes a little firmer.

Jed, I can get you more specifics later....but this the above is good reading for now....LOL

edit:
Here is how GR does his mash.....
8-10 mid size peeled Yukon’s cut into 1” (1/2" will work and cook faster) cubes (as above above toss the smaller sizes).

boil 20-22 min (we are at 4K) so maybe 18-20 at sea level, in heavily salted water... 1-2 Tbsp when close to the time - test, should be flaky & translucent but not soggy.

use a slotted spoon to remove and save boiling water....

Garlic part:
grate 1/2 a sweet onion (over a bowl so the juice is saved and crush 3-4 cloves of garlic, into a sauce pan with a cube of butter, 1/4c heavy cream, 2-3 Tbsp Creme Frisch and heat till hot

Next use a ricer to mash then whip in the hot garlic mixture and then add some of the boiling water, about 1/4 cup or so till they whip up smooth and silky. The boiling liquid is magic.....but don’t over whip.... season with salt and white pepper after the boiling liquid had been added to texture...

We then like to put a couple slices of butter on top then cover the dish in foil and heat in the oven @325 for 15-20 mins.

we got the recipe from GRs Hell’s Kitchen recipe book and GR mash is the same minus the onion and garlic. Having had GRs Yukon mash at Hell’s Kitchen in Vegas I can say they are one of the best tasting sides I have ever had in my life! We have come close but have yet to reach that level of mash but they are many times better than anything we had done before or had at any other restaurant since.....

 

[indaswamp]

5# red potaotes, peeled; 1" dice
5-10 garlic cloves (to your taste)
1TBSP. salt

All in a pot. cover with 2" water. Bring to Boil then medium simmer until potatoes are fork tender, about 20-25 minutes. Pour into colander to drain. Return to pot. Add 1/4 cup whole milk or heavy cream + 1 stick butter. Mash with hand blender until smooth or to your liking if you like it chunky. Add milk if too thick as you blend, but do not add too much or potatoes will be runny. season with black pepper and check for salt. Serve.....with LOTS of gravy!

 

[kilo charlie]

Greetings,
I’ve been getting frustrated with my last couple mashed potato recipes I’ve tried. Thanks to you all my meat game is getting elevated, but my wife is now saying her favorite mashed potato’s are not keeping up. Any recommendations for a killer garlic mashed potato recipe? Thank you!

I've been thinking about this since you've posted your questions...I normally make my mashed potatoes with sour cream that's been mixed with Ranch Dip Mix to give it a little more flavor. I use Russet Potatoes and leave some if not all of the skins on when I cut them.

Since you asked about Garlic Mashed Potatoes, I have an idea, not a proven recipe.

I was thinking that making mashed potatoes the way I normally do, but instead of adding sour cream, add the Garlic Confit that I have been making a lot of lately. ( https://www.smokingmeatforums.com/threads/garlic-confit-garlic-bread.313385/ ) - the though being adding in a couple tablespoons of the Garlic Confit mix to the potatoes and taste test it for flavor and for salt since there is salt in the recipe and salt in the Parmesan Cheese. Then additional Garlic Confit Mix can be added to suit your tastes.

Something to ponder amongst all the other ideas posted here.

 

[texomakid]

I had to google Creme Fraiche

 

[chopsaw]

This is what I use when we want Garlic mashed potatoes . I also use it for other things . @jcam222 told me about the Minors products . Good stuff .

 

[civilsmoker]

I had to google Creme Fraiche

LOL now you won't be able to not think about it ever again..... especially when eating mashed spuds...... Oh you can use it on bakers vs sour cream, it is way better in my book! Just richer as it is made to be!

 

[civilsmoker]

This is what I use when we want Garlic mashed potatoes . I also use it for other things . @jcam222 told me about the Minors products . Good stuff .
View attachment 627631

I will second @jcam222 Minors products is good stuff, we use their demi often!

 

[zwiller]

Kudus to all you rocking scratch. I have not seen it mentioned so I'd thought I post. Buddy of mine a chef at high end restaurants his whole life and shared the typical way it's done. S*** ton of real butter and a tempered egg. I think it's like 1 stick butter and egg per pound of taters. Never asked him about garlic mashed but confident it's the Minor's stuff Rich posted on top of the butter and egg.

 

[bauchjw]

I think @civilsmoker has one. Maybe he'll chime in

Thank you Jake!

Here's my wife's and it's a family secret so keep on the DL https://idahoan.com/products/roasted-garlic-flavored-mashed-potatoes/
Dead serious tho, tasty stuff. We only make scratch for TG.

Thank you! Won’t tell a soul! haven’t tried this, but definitely looks like it’s ideal for our weekday diners!

My wife makes a make-ahead version that has some cream cheese in it. You can make it a day before and it tastes fantastic. I will get the recipe from her.

Thank you Eddie! that’s always a help to do a day out!

Those are good , I agree .
We do scratch here . Butter and sour cream , no milk . I have roasted garlic base I get From GFS . It's a puree . Just scope out what you want and add it in .
I do it all by taste , so no recipe .

Wow, I never thought of a roasted garlic base. I’d love that for a lot of things and need it in my pantry now! Hats off and mad respect for doing by taste, I’ve tried by taste, but end up doing too much mixing and they get sticky! Thank you!

Need another taste tester?
See what happens when you elevate your cooking game...it all has to go up!
Ryan

Haha, Anytime Ryan! Thanks again for the PM!

Use butter as the liquid for mashing.

Thank you Sir! Definitely will do!

 

[bauchjw]

https://www.smokingmeatforums.com/threads/ny-loin-roast-red-potato-mash.303864/#post-2164730

There is one in this post (it will work with any type of spuds, we do skin on reds and Yukon golds). The secret is grated onion, crushed garlic, heated butter, heavy cream, Creme Fraich, and most importantly, some of the salty water they spuds were boiled in. This from Gordon Ramsay. The other secret is to cut the spuds exactly the same size cubs and toss the odds they go mushy.....GR uses a ricer, but my wife doesn't do it as she likes a little firmer.

Jed, I can get you more specifics later....but this the above is good reading for now....LOL

edit:
Here is how GR does his mash.....
8-10 mid size peeled Yukon’s cut into 1” (1/2" will work and cook faster) cubes (as above above toss the smaller sizes).

boil 20-22 min (we are at 4K) so maybe 18-20 at sea level, in heavily salted water... 1-2 Tbsp when close to the time - test, should be flaky & translucent but not soggy.

use a slotted spoon to remove and save boiling water....

Garlic part:
grate 1/2 a sweet onion (over a bowl so the juice is saved and crush 3-4 cloves of garlic, into a sauce pan with a cube of butter, 1/4c heavy cream, 2-3 Tbsp Creme Frisch and heat till hot

Next use a ricer to mash then whip in the hot garlic mixture and then add some of the boiling water, about 1/4 cup or so till they whip up smooth and silky. The boiling liquid is magic.....but don’t over whip.... season with salt and white pepper after the boiling liquid had been added to texture...

We then like to put a couple slices of butter on top then cover the dish in foil and heat in the oven @325 for 15-20 mins.

we got the recipe from GRs Hell’s Kitchen recipe book and GR mash is the same minus the onion and garlic. Having had GRs Yukon mash at Hell’s Kitchen in Vegas I can say they are one of the best tasting sides I have ever had in my life! We have come close but have yet to reach that level of mash but they are many times better than anything we had done before or had at any other restaurant since.....

Thank you for all the effort on this Civil! I remember your Hell’s Kitchen diner, between these recipes and that thread I’m thinking I need to get one of his books! I don’t know much about the culinary world, but I kind of thought of him as more of a reality TV guy, and never really thought about looking at his recipes, but I’ll definitely try this. Thank you again for your time and response!

Edit: I had to look up Creme Fraich too! Now I want it and my wife is shaking her head as our fridge and pantry are filling with Duck Fat, Wagyu Tallow, and Creme Fraich!

5# red potaotes, peeled; 1" dice
5-10 garlic cloves (to your taste)
1TBSP. salt

All in a pot. cover with 2" water. Bring to Boil then medium simmer until potatoes are fork tender, about 20-25 minutes. Pour into colander to drain. Return to pot. Add 1/4 cup whole milk or heavy cream + 1 stick butter. Mash with hand blender until smooth or to your liking if you like it chunky. Add milk if too thick as you blend, but do not add too much or potatoes will be runny. season with black pepper and check for salt. Serve.....with LOTS of gravy!

Thank you Sir! I appreciate your time! We are definitely a 10 Clove Family. Stinking Rose in San Francisco was always a go to Resturaunt when I would visit my sister! Looks like a great recipe! I’ll give it a go!

 

[bauchjw]

I've been thinking about this since you've posted your questions...I normally make my mashed potatoes with sour cream that's been mixed with Ranch Dip Mix to give it a little more flavor. I use Russet Potatoes and leave some if not all of the skins on when I cut them.
Since you asked about Garlic Mashed Potatoes, I have an idea, not a proven recipe.
I was thinking that making mashed potatoes the way I normally do, but instead of adding sour cream, add the Garlic Confit that I have been making a lot of lately. ( https://www.smokingmeatforums.com/threads/garlic-confit-garlic-bread.313385/ ) - the though being adding in a couple tablespoons of the Garlic Confit mix to the potatoes and taste test it for flavor and for salt since there is salt in the recipe and salt in the Parmesan Cheese. Then additional Garlic Confit Mix can be added to suit your tastes.

Something to ponder amongst all the other ideas posted here.

Wow, that is an awesome/creative idea. I was just thinking about trying a batch of Garlic Confit. This is definitely on my test list, sounds like fun all around! Thank you KC! I appreciate your time and thoughts!

I had to google Creme Fraiche

Me too! Now I want some! I wonder how it would be in @jcam222 killer tomato soup!

This is what I use when we want Garlic mashed potatoes . I also use it for other things . @jcam222 told me about the Minors products . Good stuff .
View attachment 627631

Thank you! I’m ordering some of this, I love the idea and if you, @civilsmoker and Jeff use it then I’m in! I appreciate your time!

 

[bauchjw]

Kudus to all you rocking scratch. I have not seen it mentioned so I'd thought I post. Buddy of mine a chef at high end restaurants his whole life and shared the typical way it's done. S*** ton of real butter and a tempered egg. I think it's like 1 stick butter and egg per pound of taters. Never asked him about garlic mashed but confident it's the Minor's stuff Rich posted on top of the butter and egg.

Thank you Z! I appreciate it. I’ll give this a go too!

 

[noboundaries]

Man oh man, you all got my mouth watering. My wife is not a fan of garlic mashed taters, but I am. She's travelling soon. Guess what just went on my bachelor menu? Thanks for the inspiration!