| Level: | Easy |
| Total: | 50 min |
| Prep: | 10 min |
| Cook: | 40 min |
| Yield: | 6 servings |
Ingredients
- 1/2 cup garlic cloves, peeled (about 1 head)
- 1 cup extra-virgin olive oil
- 3 pounds Yukon gold potatoes, peeled and quartered
- Kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup heavy cream, half-and-half, or creme fraiche
Instructions
- In a small saucepan, bring the garlic and oil to a boil, then turn the heat to low and cook uncovered for 5 minutes, or until the garlic is lightly browned. Turn off the heat and set aside. The garlic will continue to cook in the oil.
- Meanwhile, place the potatoes in a large pot of salted water, bring to a boil, and cook for 15 to 20 minutes, until the potatoes are very tender. With a slotted spoon, remove the potatoes from the water, reserving the cooking water, and remove the garlic from the oil, reserving the oil.
- Process the potatoes and garlic through a food mill fitted with the medium disk. Add the reserved olive oil, 2 teaspoons of salt, the pepper, cream, and 3/4 cup of the cooking water to the potatoes and mix with a wooden spoon. Add more cooking water, if necessary, until the potatoes are creamy but still firm. Season, to taste, and serve hot.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 540 |
| Total Fat | 40 g |
| Saturated Fat | 7 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 5 g |
| Sugar | 2 g |
| Protein | 6 g |
| Cholesterol | 11 mg |
| Sodium | 654 mg |
Reviews
In
Perfect mashed potatoes with mellow garlic. Used ricer instead of food mill. Came out great. Raves from the thanksgiving table.
Made this last night for Christmas dinner. It was very easy to make and DELICIOUS! Everyone loved them. I will definitely make these again and again. Easily the best garlic mashed potatoes I’ve ever had.
Watched show where she made this recipe (Barefoot Contessa Back to Basics-Thanksgiving Sides 2.0 November 22, 2020) . She said 1/2 c whole peeled garlic cloves to 1/2 c olive oil. Bring to a boil and then lower heat and simmer for 20 minutes. Turn off heat and cool for 20 minutes before adding to recipe. She added all the garlic
cloves and 3 tbsp of the infused
olive oil.
Food network clearly posted a recipe that does not match what was shown and what Ina said on a presentation of this recipe.
cloves and 3 tbsp of the infused
olive oil.
Food network clearly posted a recipe that does not match what was shown and what Ina said on a presentation of this recipe.
These are my favorite mashed potatoes for Christmas and Thanksgiving. I add butter and more cream to mine. Might use a little more garlic too cause I alway use more potatoes than the recipe calls for.
So tasty with a few modifications. As previous poster, only add 2 tabelspoons of the infused oil. I added 1/4 stick unsalted butter and it was perfect.
Make these with her Coq au Vin recipe from the same episode and you have a real winner!
Extremely potent by themselves but marry exceptionally well with the braising liquid from the chicken.
Extremely potent by themselves but marry exceptionally well with the braising liquid from the chicken.
Very tasty but be careful. The recipe says to add the reserved olive oil to the potatoes with salt, pepper and cream. If you watch Ina she only adds a couple of tablespoons of the garlic infused olive oil. You can save the remaining infused olive oil for another recipe.
I made this tonight and served it with Tri-tip. It was the perfect combination. I had a little under 3 lbs of potatoes and only 1/2 cup of olive oil, and that for us was the perfect amount. I noticed that someone used 2 cloves, you really need a small head of garlic to bring out the most flavor. We thought the combo of the garlic and cream, really made the potatoes taste sweet. We will definitely have these potatoes again.
My husband and I made these potatoes last night with chicken cooked on the Foreman. Since there were only the two of us, and we had a green vegetable also, we did not cook the quantity in the recipe. We had to adjust the ingredients accordingly. We did use butter and whipping cream in the potatoes. We mashed the garlic after they were soft and mashed them in with the potatoes.
They were very tasty, and I would like to try the complete recipe, however, I would be reluctant to add the oil and potato water. We prefer our mashed potatoes more on the firm side, although creamy.
They were very tasty, and I would like to try the complete recipe, however, I would be reluctant to add the oil and potato water. We prefer our mashed potatoes more on the firm side, although creamy.