Does anyone have a good Garlic Potato Recipe?

[nanadee]

I have tried a few & can't seem to get anything to taste as good as the Mashed Garlic Potato's we eat in restaurants. I really like Rafferty's & Applebee's has one that's tasty. I would really appreciate some help. Thanks

[This message has been edited by nanadee (edited 07-23-2000).]

[christinew]

Nanadee,

This may not be helpful but comes to mind in reading your post: I have a fabulous recipe for mashed potatoes that uses saffron, garlic, and sauteed corn. If you would like it let me know. I subscribe to Bon Appetit also and it is from two issues ago and I will post it. It is a most incredible recipe!

ChristineW

[nanadee]

ChristineW, I would really appreciate it if you would post your recipe. I'll let you know how it turns out.

Thanks for your help.

[This message has been edited by nanadee (edited 07-23-2000).]

[christinew]

Nanadee,

Here it is! Enjoy. Christine

GARLIC MASHED POTATOES WITH CORN

1 1/2 tablespoons olive oil
3/4 cup chopped onion
1 cup fresh corn kernels
3 garlic cloves, minced
3/4 cup whipping cream
2 tablespoons (1/4 stick) butter
1/4 teaspoon saffron threads

1 3/4 pounds russet potatoes, peeled, cut into 1-inch pieces

Heat oil in heavy medium skillet over medium heat. Add onion; sauté 5 minutes. Add corn and garlic; sauté until onion is golden and corn is tender, about 5 minutes longer. Add cream, butter and saffron. Bring to boil. Remove from heat. Cover; let stand 20 minutes.

Meanwhile, cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain well. Transfer to large bowl. Mash until smooth. Stir in corn mixture. Season with salt and pepper.

Makes 4 servings.


Bon Appétit
July 2000
Stephan Pyles

[JeanneW]

Nanadee,

I don't use a recipe either, but I've made them 2 different ways. I've boiled the garlic with the potatoes and found the garlic taste to be too mild.

I also threw in fresh chopped garlic while I was mashing and found it to be a tad strong but still yummy (I LOVE garlic). I'll try the fat-free sour cream or cream cheese trick next time. Thanks for the hint, Lorelei.

I don't think this is really something you need a recipe for. You just have to play around with it until you find the taste you like. I started with a clove of garlic per potato and then bumped it up by a clove or two (or three) until I got the right amount of garlicky-ness (hey, I invented a new word!).

Good luck. You'll enjoy your experiments.

[Pat58]

The restaurant potatoes taste so good because they dump in tons of cream and butter, which us Cooking Light devotees try to limit. Here are two ideas (not recipes, alas) I've used with success:

Add six or more large, peeled, whole cloves of garlic, along with two bay leaves, to the potato cooking water. Remove bay leaves, mash potatoes with garlic, butter as you desire and/or can afford fat-wise, ground pepper, salt and parsley to taste, and skimmed evaporated milk to the texture you prefer. (Fresh basil is a nice addition instead of parsley.) I have also added cut up celeriac or peeled and diced parsnip to the potatoes in winter which sweetens and adds texture and nutrients.

For a stronger and sweeter garlic taste, roast a whole bulb of garlic and squeeze the cloves into the hot, drained potatotes before mashing. (Mash the garlic well or use an electric hand mixer so it will incorporate into the potatoes.) When I roast garlic I always do more than one bulb, for this reason. Oooh, you guys are making me hungry, but it's too hot and humid for mashed 'taters tonight!

P.S.: When I use red-skinned potatoes, I scrub them well and cut out any eyes, then peel only a few strips of skin off and cook and mash them with the red skin.

[This message has been edited by Pat58 (edited 07-24-2000).]

[lorilei]

I'm a huge garlic-mashed potatoes fan, but unfortunately, I always create them without a recipe.

Something you might try, however, is adding a bit of fat-free sour cream or cream cheese to the potatoes as you're mashing them. This mellows the flavor of fresh garlic, and gives the potatoes a creamy and delicious flavor.