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Garlic Mashed Potatoes Print Email


3 large Russet potatoes, (about 2 lbs) peeled and quartered
1-2 TBS minced fresh garlic
3/4 cups heavy cream, as needed
1/2 stick of butter at room temperature, or to taste
Salt and pepper to taste

Scrub potatoes. In a saucepot, add potatoes and fill with water. Add a little salt. Slowly boil potatoes for 30 to 40 minutes until potatoes come cleanly off of a pairing knife, drain well.

Meanwhile, slowly caramelize garlic in a saucepan with 1 TBS butter, then add the cream. Reduce cream by 30 percent. In a large stainless steel bowl, add hot potatoes, garlic cream and 4 TBS butter. Hand-mash together, or whip in a stand mixer. Add salt and pepper and more butter to taste. Potatoes vary in size, so you may need a little more or less cream to get the consistency you desire.

Variation: for truffle potatoes, omit the garlic step and substitute truffle oil to taste for some of the butter in the final step. Serves about 4
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