I love a big, steaming pile of . . . . mashed potatoes on my plate! There’s nothing quite like creamy (or fluffy) potatoes making a lovely little pillow for a piece of pork, turkey or steak.
That’s why I’m stoked that I’ve found a killer recipe for mashed potatoes.
If you serve it to guests, they will ask for the recipe as they wolf it down, exclaiming at its deliciousness.
The recipe is Garlic Mashed Potatoes with Smoked Gouda and Chives (click for the recipe) from America’s Test Kitchen. The recipe I link to here is a reprint of the recipe on the mealsmatter.org website.
I was absolutely amazed at how delicious the potatoes were when I first tried them. My husband loves them too.
The roasted garlic is the secret ingredient. Don’t be afraid to use all 22 cloves – it will keep the neighborhood vampires away, it won’t produce an excessively strong garlic taste, and it’s essential to the recipe’s success.
The garlic is toasted in a skillet over low heat for about 22 minutes (a minute for each clove!), and then left to stand off heat until they’ve softened. The cloves are then peeled.
My husband and I found the 22-minute toasting time directed in the recipe wasn’t enough to produce soft cloves after the standing time. We ended up microwaving them for about five minutes, and letting them stand again.
The potatoes (we used russet) are simmered for about 20 to 30 minutes. The potatoes are then peeled and cut into rough chunks.
Working in batches, garlic cloves and potato chunks are put in a food mill or potato ricer and processed into a large saucepan.
Melted butter, warm half-and-half and smoked gouda cheese are stirred in until the cheese is melted and incorporated.
Off heat, chopped fresh chives are stirred in.
Serve immediately in steaming piles on plates.
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2 comments:
Love smoked gouda! What a great way to make mashed potatoes.
Wow. That sounds like a really tasty recipe! Mashed potatoes are quite exceptional with a ricer.
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