Mashed potatoes are a favourite side dish in many UK homes, often appearing alongside Sunday roasts, sausages, and pies. While some cooks rely on extra butter, cream, or cheese to enrich their mash, food blogger Amie from The Food Duchess has shared a simpler trick: add whole garlic cloves to the boiling water with the potatoes.
The Secret Ingredient
According to Amie, the key is to cook peeled garlic cloves in the same pan as the potatoes. As they boil, the garlic softens and gently flavours the potatoes. Once tender, the garlic is mashed together with the potatoes, eliminating waste and the harsh taste of raw garlic. This method also saves the extra time needed to roast garlic separately and reduces washing up.
To make the mash even creamier, Amie mixes in butter or garlic butter, warmed heavy cream, and herb and garlic cream cheese.
Recipe Details
The recipe can be made with either russet or Yukon Gold potatoes. Amie notes that russet potatoes cook faster but are starchier, so they should not be cut too small. She recommends draining the potatoes as soon as they are fork-tender to prevent overcooking. For the smoothest mash, a potato ricer is ideal; alternatively, crush the cooked garlic separately before mixing it back into the potatoes.
The recipe has proved popular with home cooks. One reviewer said: "These were the best garlic mashed potatoes I've tried! Hands down, mouth-watering. My family loved them." Another added: "These were amazing!" A third wrote: "I made this recipe for Easter dinner and it was a huge hit. The whole family loved them. It's our new go-to."
Amie's Garlic Mashed Potatoes Recipe
Ingredients:
- 4 russet potatoes, peeled and cut into large pieces
- 10-12 whole garlic cloves, peeled
- 4 tbsp butter or garlic butter, softened
- 1/2 cup heavy cream, warmed
- 1/2 cup herb and garlic cream cheese, softened
- Salt and pepper, to taste
Method:
- Place the potatoes and whole garlic cloves into a large saucepan and cover with water until it sits about one inch above the potatoes. Add enough salt so the water tastes similar to seawater.
- Bring the water to the boil and cook until the potatoes are tender enough to pierce easily with a fork.
- Drain everything well, then return the potatoes and garlic to the pan. Mash until smooth, or use a potato ricer if you have one.
- Stir in the butter, warmed cream and cream cheese until the mash is smooth and creamy. Season with salt and pepper before serving.
