Recipes for "garlic mashed potatoes"

Place potatoes into a large pot and fill with enough water to cover. Add 1 teaspoon crushed garlic to the water for flavor. Bring to a boil and cook until potatoes are easily pierced with a fork, about 10 minutes.

Drain potatoes and add butter. Mash until butter is melted. Mix in half-and-half, steak seasoning, garlic powder, sugar, and remaining crushed garlic. Mix potatoes with an electric mixer until smooth.

Place potatoes in a saucepan and cover with water. Bring to a boil and cook until tender, about 20 minutes. Remove from heat and drain well.

Mash with a potato masher until chunks are gone. Add feta cheese, milk, garlic, butter, and salt. Mix well.

Preheat the oven to 350 degrees F (175 degrees C).

Place garlic heads in a baking dish and drizzle each with 1 tablespoon olive oil.

Bake in the preheated oven until garlic is soft and brown, about 45 minutes.

Meanwhile, bring a large pot of water to a boil and stir in sea salt. Cook potatoes in salted water until tender, about 30 minutes. Drain.

Transfer potatoes to a large bowl; add sour cream, butter, cream cheese, salt, and black pepper. Cover the bowl with a lid or a piece of aluminum foil and let stand to soften butter and cream cheese, about 5 minutes.

Squeeze roasted garlic from cloves into potato mixture; mash potatoes until smooth, creamy, and thoroughly combined.

Preheat the oven to 350 degrees F (175 degrees C). Butter a 3-quart baking dish.

Peel potatoes and cut into 1-inch chunks. Place in a large saucepan; add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until tender, about 20 minutes. Drain, return potatoes to pan, cover, and set aside.

Meanwhile, cook bacon a large skillet over medium heat, turning once, until crisp and browned. Drain on paper towels. Cool, then crumble into pieces.

Mash potatoes using a fork until light and fluffy. Stir in cream cheese, sour cream, and butter until combined and smooth. Stir in 2 cups Cheddar cheese, 1/2 bacon, chives, salt, and black pepper until well combined. Transfer to the prepared baking dish; top with remaining 1/2 cup Cheddar cheese.

Bake in the preheated oven until top is slightly golden and potatoes are heated through, about 30 minutes. Garnish with remaining bacon to serve.

Preheat the oven to 400 degrees F (200 degrees C).

Place eggplant halves, cut-sides up, onto a baking sheet; brush with 1 tablespoon olive oil.

Bake in the preheated oven until soft, 30 to 35 minutes. Peel eggplant when cool enough to handle; set aside.

Meanwhile, place potatoes and garlic in a large pot and cover with lightly salted water; bring to a boil. Reduce heat to medium-low; simmer until tender, about 20 minutes. Drain.

Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer to paper towels to drain; reserve 1 tablespoon drippings in the skillet. Crumble bacon when cool; set aside.

Add onion to drippings; cook and stir until soft and translucent, about 5 minutes. Set aside.

Place eggplant, potatoes, garlic, and remaining 1 tablespoon olive oil in a large bowl; mash with a potato masher until smooth and thoroughly combined. Season with salt and black pepper. Top with onion and bacon; serve.

Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; mash potatoes with a potato masher.

Place butter and garlic in a large microwavable bowl. Microwave for 30 second intervals until the butter is melted and garlic becomes fragrant. Stir into mashed potatoes. Add cheese, sour cream, heavy whipping cream, salt, and pepper. Garnish with green onions.

Dissolve 1 teaspoon salt in water in a large saucepan and add potatoes. Bring to a boil, reduce heat to medium-low, and simmer until potatoes are tender, about 20 minutes. Drain and return potatoes to the saucepan.

Mash butter, French onion dip, and garlic into potatoes using a potato masher or fork. Mix milk into mashed potatoes, 1 teaspoon at a time, until desired consistency is reached. Season with salt and black pepper.

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, 15 to 20 minutes. Drain.

Preheat the oven to 350 degrees F (175 degrees C).

Transfer potatoes to a mixing bowl and add cream, garlic, salt, and pepper; mash until smooth. Scoop into 4 ramekins and top with bread crumbs.

Bake in the preheated oven until bread crumbs are golden brown and crisp, 12 to 15 minutes.

Combine vegetable broth, potatoes, garlic, and 2 teaspoons salt in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select Steam function according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Strain potatoes and place back in the pot; mash until creamy. Mix in butter, milk, and Parmesan cheese. Season with remaining salt and nutmeg.

Preheat the oven to 350 degrees F (175 degrees C). Place garlic cloves in aluminum foil and drizzle with olive oil.

Roast in the preheated oven until very soft, about 25 minutes.

Meanwhile, place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.

Mix potatoes, half-and-half, and melted butter until well combined. Add cream cheese, sour cream, and roasted garlic; mix with a hand mixer until well blended. Season with salt and pepper.

Preheat the oven to 400°F. Peel the outer layers of papery skin and slice off the top 1/4 to 1/2 inch of one of the heads of garlic, exposing the tops of the cloves. Place on a square of aluminum foil and drizzle with oil. Scrunch the foil around the garlic, sealing it in.

Place on a small baking sheet and roast in the preheated oven until the cloves are soft when pressed and light golden brown, about 30 minutes. Set aside to cool slightly before squeezing the tender cloves from the peels.

You can roast the garlic up to a day ahead of time and store it in the fridge.

Simply Recipes / Shilpa Iyer

Simply Recipes / Shilpa Iyer

Simply Recipes / Shilpa Iyer

Peel the potatoes and cut them into roughly 1 1/2-inch pieces. Peel 3 to 4 garlic cloves, leaving them whole. Add the potatoes and garlic to a large pot and cover with a good inch of room-temperature water. Add 1 teaspoon of salt and place over medium-high heat. Cover and bring to a boil.

Reduce the heat to maintain a simmer. Check the potatoes after 15 minutes—they should be easy to pierce completely through with a fork. They will take 15 to 20 minutes to cook.

Simply Recipes / Shilpa Iyer

Simply Recipes / Shilpa Iyer

While the potatoes cook, heat the oil in a small skillet over medium-low heat. Add the thinly sliced garlic and cook, stirring occasionally, until pale golden brown, about 5 minutes. (They will continue to brown and crisp as they cool.)

Immediately transfer to a paper towel-lined bowl or plate to drain and sprinkle lightly with salt. Reserve the garlic oil.

Simply Recipes / Shilpa Iyer

Simply Recipes / Shilpa Iyer

Meanwhile, peel and mince 3 garlic cloves. Add the butter, milk, and minced garlic to a small saucepan over medium-low heat. Cook until the butter is completely melted and the milk is steaming, swirling the pan occasionally. Turn to the lowest setting and keep warm.

Simply Recipes / Shilpa Iyer

Once the potatoes and whole garlic cloves are done cooking, drain them in a colander. Return them to the pot (off of the heat). Add the roasted garlic followed by the warm garlic butter and milk mixture. Mash everything with a potato masher, just to combine.

Simply Recipes / Shilpa Iyer

Simply Recipes / Shilpa Iyer

Add the sour cream, remaining salt, and pepper. Mash, then taste. Add more salt and pepper if needed, as well as more milk, a splash at a time, if the mashed potatoes are too thick. Beat a few times with a wooden spoon until fluffy and light.

Top with the garlic chips and a drizzle of the garlic oil, if using. Serve hot.

Save any leftover garlic oil for another dish, like a vinaigrette. It will have a lovely toasted garlic flavor.

Simply Recipes / Shilpa Iyer

Simply Recipes / Shilpa Iyer

Simply Recipes / Shilpa Iyer

Preheat oven to 400 degrees F (200 degrees C).

Remove papery outer skin of garlic bulb. Rub with olive oil and place on a small baking sheet. Bake in preheated oven for 45 minutes, or until skin can be easily pierced with a fork.

While garlic is roasting, peel and quarter the potatoes. Place in a large pot and cover with water. Bring to a boil and allow potatoes to simmer until very soft, about 20 minutes. Drain water and mash potatoes with butter until smooth and fluffy.

Squeeze softened garlic cloves out of skin into pot; in a small bowl, mix wasabi powder with just enough water to form a thick paste. Mash garlic and wasabi paste into potatoes, pour in milk and continue to mash until mixture is light and fluffy; season with salt and pepper to taste and serve hot.

Peel potatoes if desired. Cut into 2-inch pieces and place in a large sauce pan or Dutch oven. Cover with water and bring to a boil over high heat. Boil 15 to 20 minutes or until easily pierced with a fork. Drain well in a colander.

Return potatoes to pan; toss briefly over low heat to dry off extra moisture. Mash warm potatoes with a masher or hand-held electric mixer until chunky.

Gradually add warm broth while mashing until potatoes are desired consistency. Mix in parsley and season with salt and pepper, if desired. Cover pan and heat over very low heat to keep warm up to about 30 minutes before serving. Serve with gravy, sour cream, butter or chives, if desired.

Gather the ingredients.

Place potatoes in a large pot and cover with lightly salted water. Bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return to pot.

Preheat the oven to 375 degrees F (190 degrees C). Grease a glass baking dish. Combine milk, cream cheese, ⅓ cup green onions, butter, egg, garlic, and salt in a bowl; add to potatoes. Mash until smooth; transfer to the prepared baking dish. Sprinkle with Cheddar cheese and remaining green onions.

Bake in the preheated oven until lightly browned, about 40 minutes.

Poke vent holes in the potatoes. Microwave on high for 13 minutes.

Meanwhile, put olive oil, vegan cheese, garlic, salt, and pepper in a small pot over medium-low heat. Heat until cheese is fully melted and garlic is cooked.

Let potatoes cool slightly. Halve them and scoop the flesh out into the pot. Discard skins.

Mash potatoes and cheese sauce together until fully incorporated.

Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.

Meanwhile, heat the olive oil in a saucepan over medium heat. Stir in the red and yellow bell pepper, and cook until the peppers begin to soften, about 3 minutes. Stir in the flour, and cook for 3 minutes more. Pour in the chicken broth, and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer gently for 15 minutes. Season to taste with black pepper.

Once the potatoes have finished draining, return them to the pot along with the baby spinach, Parmesan cheese, bacon bits, and garlic; mash until smooth. Fold in the butter and cream until incorporated and season to taste with salt and pepper. Serve the mashed potatoes alongside the bell pepper gravy.

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes.

Meanwhile, melt butter in a small saucepan over medium-low heat. Add garlic and sauté until soft, about 5 minutes.

Drain potatoes and return to the pot. Add garlic-butter mixture, milk, Parmesan cheese, parsley, salt, and pepper; mash until smooth.

Place potatoes into a large pot and cover with salted water. Season water with garlic powder and bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer potatoes to a large skillet over medium-high heat.

Mash potatoes in the hot skillet and add butter and garlic powder. Form mashed potatoes into a large patty and coat the edges with olive oil, allowing oil to pour under the patty. Cook until bottom is golden brown, 5 to 10 minutes. Break patty using a wooden spoon and fold crisp bottom through the potatoes. Repeat cooking the bottom and folding into the mashed potatoes.

Preheat the oven to 400°F.

Remove the outer layer of papery skin of the whole garlic head, leaving the head itself intact.

Using a paring knife, slice off the tops (1/4 to 1/2 inch) of the garlic cloves so they are all exposed. Place the garlic head on a piece of aluminum foil. Drizzle olive oil over the garlic head, salt lightly, and wrap the foil lightly around the garlic.

Bake at 400°F for 30 to 40 minutes, or until the cloves feel soft to the touch and are beginning to brown. Remove from the oven and let cool.

While the garlic is roasting, peel and chop the potatoes into 1-inch chunks. Place potatoes in a medium saucepan, add 1/2 teaspoon salt, cover with cold water.

Bring the pot to a boil, reduce to a simmer, and simmer potatoes until tender when pierced with a fork, about 15 minutes.

Either in a small pan on the stovetop or in a bowl in the microwave, combine the cream and butter. Cook over low heat until the butter is melted and the cream is warmed through.

Drain the pot with the potatoes and put it back on the stovetop over low heat. Put the drained potatoes back in the pot.

Squeeze the roasted garlic into the potatoes and begin mashing with a potato masher or a large fork.

Add the cream and butter and mash until the potatoes are the consistency you want. Do not over mix or the potatoes will become gummy.

Taste for salt and add some more, if needed.

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Gather all ingredients.

Combine potatoes, garlic, and 1 tablespoon of the salt in a medium saucepan with enough water to cover by 1 inch. Bring to a boil over high. Reduce heat to medium-low, and simmer until potatoes are fork-tender, 10 to 12 minutes.

Drain potatoes and return to hot saucepan. Stir until dry, about 1 minute.

Add butter, 1 piece at a time, stirring gently until melted before the next addition.

Using a potato masher, mash in milk until smooth. Stir in 1 teaspoon salt and white pepper.

Transfer potatoes to a serving bowl and top with more butter, if desired.