Tuesday, October 18, 2011

Deep South Eats: Garlic Mashed Potatoes

A month ago I featured MeMe’s Mashed Potatoes. They were creamy and classic with a surprise of evaporated milk. This past week my husband celebrated his 30th birthday. He requested I make an “oldie but goody” recipe of Garlic Mashed Potatoes. The recipe is from a good friend, Stephanie, who I believe received it from one of her friends. They are decadent and savory with enough garlic that you will still be smelling it on your fingers a week later (no...seriously).

The question is….are you creamy and classic or decadent and savory?

  • 5 lbs. red potatoes, washed and cubed
  • 8oz block of cream cheese, softened
  • 1 stick of butter
  • 10-15 cloves of garlic, peeled, smashed and coarsely chopped
  • 8 oz heavy cream (I have used milk in a pinch)
  • Salt
  • Place potatoes in a large stock pot and add enough water to cover the tops of the potatoes.
  • Bring potatoes to a boil and boil 15-20 minutes until fork-tender.
  • While potatoes are boiling, melt butter in saute pan and add garlic. Simmer until soft.
  • Drain potatoes and return to stock pot. 
  • Add cream cheese, garlic mixture, and heavy cream to potatoes and mix until smooth.
  • Add salt to taste.
Don't forget to check out MeMe's Mashed Potatoes if you are interested in trying both recipes out. I would love to hear what recipe of mashed potatoes are your favorite.

Up tomorrow: A Southern Shower Take Two

blog signature - 4/2011

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