How To Make Garlic Mashed Potatoes

How To Make Garlic Mashed Potatoes

Boil Potatoes

Peel and minimize potatoes

Boil Potatoes

1. Scrub potatoes clear.

2. Place potatoes in a big pot.

3. Cover potatoes with cold water.

4. Bring to a boil over excessive warmth.

5. Reduce heat to medium-low and simmer potatoes 15-20 minutes, or till tender.

6. Drain potatoes and let cool barely.

Peel and Cut Potatoes

1. Use a pointy knife to peel potatoes.

2. Cut potatoes into 1-inch chunks.

Boil potatoes

Ingredients:

• 2 kilos russet potatoes, peeled and cut into 1-inch chunks
• 1 head of garlic, cloves separated and peeled
• 1/2 cup milk, warmed
• 1/4 cup butter, melted
• 1/4 cup bitter cream
• Salt and pepper to taste

Instructions:

1. Place the potatoes and garlic in a big pot of chilly water. Bring to a boil and cook dinner for 15-20 minutes, or till the potatoes are tender.
2. Drain the potatoes and garlic and return them to the pot.
3. Mash the potatoes and garlic together till clean.
4. Gradually add the milk, butter, sour cream, salt, and pepper, stirring until well combined.
5. Serve instantly.

Create Garlic Mixture

Sauté garlic

To make garlic Mashed potatoes leftovers potatoes, you’ll need the next ingredients:

– 2 pounds russet potatoes, peeled and cubed

– half cup milk

– 1/4 cup butter, melted

– 1/4 cup sour cream

– 1 tablespoon minced garlic

– half teaspoon salt

– 1/4 teaspoon black pepper

Instructions:

1. Place the potatoes in a big pot of chilly water. Bring to a boil over high warmth. Reduce heat to medium-low and simmer until the potatoes are tender, about quarter-hour.

2. Drain the potatoes and return them to the pot. Mash the potatoes with a potato masher or fork until smooth.

3. Add the milk, butter, sour cream, garlic, salt, and pepper to the potatoes. Mash until well combined.

4. Serve immediately.

Add liquids

Create Garlic Mixture

• Peel and mince 1 clove garlic.

• Add to a small skillet with 1 tablespoon butter.

• Cook over medium warmth until fragrant and softened, about 1 minute.

Add Liquids

1. Gradually add half cup milk to the skillet with the garlic.

2. Stir in 1/4 cup rooster broth.

3. Bring to a simmer and cook until thickened, about 2 minutes.

Combine Ingredients

Mash potatoes

Ingredients

• 2 pounds russet potatoes, peeled and quartered
• 1 cup milk, warmed
• half cup butter, melted
• 1 tablespoon olive oil
• 1 teaspoon salt
• half teaspoon black pepper
• 1/4 cup grated Parmesan cheese
• 6 cloves garlic, minced

Instructions:

1. Place the potatoes in a big pot of chilly water. Bring to a boil over high heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 15 minutes.
2. Drain the potatoes and return them to the pot. Mash the potatoes till clean.
3. Add the milk, butter, olive oil, salt, pepper, Parmesan cheese, and garlic to the potatoes. Mash until nicely mixed.
4. Serve instantly.

Add garlic mixture

Combine the potatoes, milk, butter, salt, and pepper in a big bowl.

Mash the potatoes until they’re smooth and creamy.

Add the garlic mixture and mash until combined.

Stir till smooth

Combine Ingredients

• Add the potatoes, milk, bitter cream, butter, garlic, crushed pink peppers, salt, and pepper to a large bowl.

Stir till smooth

• Use a potato masher or large fork to mash the potatoes till they’re smooth and creamy, without lumps. Be careful to not over-mash the potatoes, as they will become gluey.
• If the potatoes are too thick, add somewhat extra milk or sour cream till they reach the desired consistency.