I love potatoes in any way, shape or form. I have never made garlic mashed potatoes, eaten them several times, so this recipe seemed the perfect fit for me.
These garlic mashed potatoes were a side dish to a meal that included marinated flank steak and kale chips.
This recipe is a labor of love for mashed potatoes. Garlic is cooked in olive oil. The cooked potatoes and garlic are put through a food mill, which I borrowed for this project. The garlic infused olive oil, salt, pepper, cream and potato cooking water are all stirred together. The consistency seemed much different than normal mashed potatoes. Gluey was one adjective that came to mind. I did not particularly like using a food mill and liked cleaning even less. The amount of work for this recipe was not worth it. I will stick to regular mashed potatoes and order garlic ones when I am out at a restaurant:)
CafeMomCooks 
The garlic version looks smooth. I'm sure your family appreciates the great effort you put into it.
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I love garlic mashed potatoes too. I've never had luck with a food mill but I do like my potato ricer (it makes the best fluffy mashed potatoes, is much smaller to store, and isn't hard to clean). The best version I found was to add a couple cloves of garlic to the milk, cream, or half and half and set it on the stove real low so that the milk only becomes warm and doesn't simmer. You take the garlic cloves out but the flavor infuses into the milk, giving the final dish a light garlic flavor. Another tip I've had good luck with was to drain the potatoes and then put them back in the pan over low heat to cook out/dry out any moisture or water left on them. It's now become my favorite mashed potato tip -the texture is always perfect.Your potatoes (and the whole meal) look delicious. Hope you had a wonderful holiday!
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My husband (the dishwasher) hates when I use the ricer or my garlic press. I can imagnine the cleanup was even worse for the food mill! The guys love garlic mashed potatoes, but I'll steer clear of this recipe. Happy New Year, Diane!!! xo
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I think Kim has a good suggestion. I agree with everyone else about using a potato ricer or food mill for potatoes. I just prefer the slightly chunky results from my masher.
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That's a delicious meal! Remind me of the garlic mashed potatoes, recipe from Jacques Pepin which I've made before and the family really love it. Great potluck pick!
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Happy New Year! 🙂
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I do love garlic mashed potatoes and make them fairly often. I don't remember where my recipe originally came from. Kim has some great tips. A potato ricer is more efficient and gives better texture. Hope you had a Happy New Year! 😉
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