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Ingredients
| olive oil: 2 tsp |
| garlic: 15 cloves |
| white wine: 1/3 cup |
| salt |
| Yukon gold potatoes: 1.5 lbs |
| light whipping cream (fluid): 1/3 cup |
| salted butter: 1/2 cup |
| black pepper (fresh ground) |
| whole nutmeg: 1/4 tsp (or to taste) |
Garlic Mash Potatoes
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
- To easily peel the garlic cloves, remove the root end, then add to boiling water& agitate with a whisk.
- Heat oil in a small saute pan over medium low heat.
- Add garlic& brown the cloves, turning often, for 3- 4 minutes.
- Add wine, season with salt& pepper and gently simmer until garlic is very soft (about 15- 20 minutes).
- If you run out of liquid, add a little water& continue cooking until the garlic softenens& becomes glazed with the reduced liquid.
- Reserve.
- Quarter potatoes& cover with cold, salted water.
- Bring pot to boil on high heat, reduce to simmer& cool until potatoes are fork tender.
- Meanwhile, melt butter in another pot, add cream& warm.
- Thoroughly drain the potatoes.
- Add the cream mixture, a little at a time, while mashing the potatoes.
- Finally fold in the braised garlic cloves.
- Season with pepper& nutmeg.