GARLIC MASHED POTATOES
Fluffy, creamy, garlicy - this classic dish has everything you need. Try out this simple mashed potato recipe for the perfect side dish to roasts, stews or steaks.
Pair based on main
Ingredients + Preparation
- Potatoes: Dutch Cream, Yukon Gold or Russet (Six, peeled and cut in 3 cm / 1 inch cubes)
- Heavy whipping cream (1/2 cup)
- Butter (100g)
- Garlic (One clove, minced)
- Cold water
- Salt & pepper (To taste)
1. Place potatoes in the pot and fill with cold water to the top of potatoes.
2. Bring to a boil and cook for around 25 minutes, or until soft in the middle. Drain off the water and put potatoes in mixing bowl.
3. On medium heat, cook the minced garlic in 1/2 of the butter for about 2 minutes, until slightly golden.
4. Drop heat to low and add remaining butter, then cream. Stir constantly until better is melted and liquid begins to simmer, about 5 minutes. Season with salt & pepper.
5. Pouring in the cream incrementally, use your hand or electric mixer to fluff the potatoes. Alternate between adding cream and mixing until all cream has been added.
6. Add final does of salt & pepper as needed.
Pair based on main
Napa Valley, California
Yarra Valley, Victoria, Australia
You'll likely be eating this side with a heavier meal, so look a fuller bodied wine that won't get lost in the richness of the food.
Try: Cabernet Sauvignon or merlot
Tips + Tricks
- The better quality of potatoes you use the better the outcome will be. Try to find a potato that is higher in starch (as opposed to a waxy variety) as this will lead to a better fluff.
- Cooking the potatoes in the cold water, as opposed to hot, will ensure that they cook evenly through.
- Try to fluff them rather than smush them against the bowl. The more air you can mix into the potatoes the fluffier they'll be!
While these mashed potatoes are delicious and provide a good 'full factor', they are high in saturated (bad) fat and starch (simple carbohydrates). This side is much healthier than deep-fried French fries but should only be enjoyed every so often and on Thanksgiving.