Garlic mashed potatoes
| Serves | 6 |
|---|---|
| Time | 35 min |
| Per serving | 202 kcal (1210 for the batch) |
| Contains | dairy |
| Contributed by | Dan F. |
| Tags | side · dinner |
| Calories are computed from the ingredient records. Approximate. | |
Description
Simmer the garlic in the milk while the potatoes cook and it goes mellow. Warm dairy into hot potatoes; cold dairy makes them gluey.
Ingredients
| Quantity | Ingredient | Its job here | Swaps |
|---|---|---|---|
| 4 | Russet potatoes, about 2 lb, peeled and quartered | starch | 1 option |
| 4 | Garlic cloves, cloves, peeled | aroma | none |
| 3/4 cup | Whole milk | liquid | 2 options |
| 4 tbsp | Butter | cooking | 5 options |
| 1 1/2 tsp | Kosher salt | season | none |
Instructions
- Cover the potatoes with cold salted water and simmer until a knife slides in with no resistance, about 20 minutes.
- Meanwhile warm the milk, butter and garlic cloves in a small pan until the garlic is soft.
- Drain the potatoes and let them steam dry for a minute. Mash, then beat in the warm garlic milk.
- Season with salt. Serve at once or keep warm over a pan of simmering water.
Substitutions for this recipe
Rules come from each ingredient's record and are resolved for the job the ingredient does in this recipe. Confidence is the community's, not a guarantee.
| Instead of | Use | How much | What changes | Confidence |
|---|---|---|---|---|
| Russet potato | Yukon Gold potatoes (Russet potato) | 4 (× 1) | Yukon Gold mashes creamier and needs less butter; skip the ricer and use a masher. | ●●○ medium |
| Whole milk | Buttermilk | 3/4 cup (× 1) | One-for-one; adds a pleasant tang to mashed potatoes. | ●●● high |
| Whole milk | Heavy cream | 3/8 cup (× 0.5) | Half the volume of cream, then loosen with the potato cooking water. Richer. | ●●● high |
| Butter | Coconut oil | 4 tbsp (× 1) | Good for roasting and sautéing; flavor is noticeable unless refined. ⚠ Labeled as a tree nut by the FDA; check with anyone who avoids tree nuts. rule for: cooking |
●●● high |
| Butter | Greek yogurt | replace half the butter with the same volume of yogurt | Replaces half the butter with an equal volume of Greek yogurt. Denser, tangier, fewer calories. ⚠ Quick breads only. Do not use in cookies, shortbread, crusts, or pans. |
●○○ low |
| Butter | Margarine | 4 tbsp (× 1) | Nearly identical result. Cookies spread slightly more and taste a little flatter. | ●●● high |
| Butter | Olive oil | 4 tbsp (× 1) | One-for-one. Higher smoke point; adds its own flavor. ⚠ Oil cannot be creamed. Where the recipe creams butter and sugar, the texture changes a lot. rule for: cooking |
●●● high |
| Butter | Vegetable shortening | 4 tbsp (× 1) | Fine for frying; no flavor to give the pan. ⚠ Flavor loss is obvious in shortbread and pound cake. rule for: cooking |
●●○ medium |