I love mashed potatoes – a beautiful canvas for so many wonderful things! Smothered in gravy – oh my! Oozing with melted butter – oh yeah! As a bed for stews or meatballs or just the way they are – I’m there!
What gives these Mashed Potatoes their twist is that they aren’t mashed – at least not in the usual way. These potatoes are finished in a blender – strange as that sounds. It made for the most creamy garlic potatoes I’ve ever had. One word of warning – they do create a little extra mess in the kitchen. The potatoes themselves are slightly stiff and thick (you can always thin with additional cream), making them the perfect canvas for any number of foods as an alternative to rice or noodles. (I have even heard of people putting spaghetti sauce on mashed potatoes).
Garlic Mashed Potatoes
6 russet potatoes, peeled and cut into 1/2 inch cubes
salt to taste
8 cloves garlic, peeled and cut in quarters
1/2 cup heavy cream
Place cubed potatoes in a large saucepan. Cover with cold water, salt liberally, and bring to a boil over medium heat.
Boil for 10-15 minutes until potatoes are easily pierced with a fork, skimming the starchy foam from top occasionally and checking to keep from boiling over – lower heat if necessary. Drain potatoes well in a colander, then return to the pot over low heat just long enough to dry them. Place the cooked potatoes in a blender.
Return the now empty saucepan to heat, then add garlic and cream. Heat over low heat until the garlic is fragrant and cream begins to simmer, then add to blender with the potatoes. Blend until potatoes are a totally smooth puree. Add water or additional cream (gently heated in the microwave) as necessary to even out texture.
Taste and adjust seasonings as necessary just before serving.