These Garlic Mashed Potatoes are super creamy and oh so good! The original recipe I picked up for French Beef and Red Wine Stew on Garlic Mashed Potatoes (another awesome French Dish). What makes them so different 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 stews or as an alternative to noodles for Swedish Meatballs.
GARLIC MASHED POTATOES:
6 russet potatoes, peeled and cut into 1/2 inch cubes
salt to taste
8 cloves garlic, 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 starch foam from top occasionally and checking to keep from boiling over – lower heat if necessary. Drain potatoes and place in a blender.
Return saucepan to heat, lower heat to low, and add garlic and cream. Heat until garlic is fragrant and cream begins to simmer, then add to blender. 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.