Garlic Red Peel Mashed Potatoes Thick Fluffy Recipes

Steps:

• Place the potatoes into a large pot, and fill with enough water to cover. Add 1 teaspoon of the crushed garlic to the water for flavor. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork.
• Drain the potatoes, and add the butter. Mash until the butter is melted. Mix in the half-and-half, steak seasoning, garlic powder, sugar, and remaining garlic. Mix potatoes with an electric mixer until smooth.

Steps:

• Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are very tender., Drain well. Add the butter, milk and salt; mash. Stir in cheese.

Steps:

• NOTE: 3 lbs of potatoes make a decent serving for a holiday or gathering. If you're cooking for 2-4 ppl, halve the recipe.
• In order for potatoes to boil evenly at the same rate, the potatoes should all be of a similar size. If some are larger, cut them in half.
• Place potatoes in boiling water and let them boil until you can stick a sharp pointed knife into them and the potato easily slides back off.
• Drain the water and keep the potatoes in the pot. Start with a potato masher and break up the big pieces.
• Switch to an electric hand mixer, and start out by adding half of the measurements of all the ingredients, mix thoroughly, then add the rest of the measurements, and continue mixing.
• If you want the mashed potatoes more flavorful, add more garlic, onion, and salt & pepper until it's perfect.

Steps:

• Heat the oven to 400 degrees F.
• Cut the top off the garlic and wrap it in foil leaving the top cut edge exposed. Drizzle on some olive oil and bake for 45 minutes or until the garlic is soft and caramelized. Remove from the oven and let cool a bit.
• Meanwhile peel the potatoes, cut them into cubes, and put them into a medium sized pot. Cover them with water and add a big pinch of salt. Bring them to a boil over high heat, then lower the heat to medium and simmer until they are tender, about 20 minutes. Drain them well.
• While the potatoes are cooking, warm the cream and rosemary in a small pot over low heat. When you are ready to mash, strain out the rosemary.
• When the potatoes are dry but still hot, put them through a ricer into a large bowl. Squeeze in the garlic and add some of the warm cream. Mix well, then add the butter and mix again. Add more cream if they are too dry. Taste and adjust seasoning with salt and pepper. Serve immediately.

Steps:

• Place potatoes& garlic in water.
• Add salt.
• Bring to a boil and cook until potatoes are fork tender.
• Drain potatoes.
• Add pepper and butter.
• Add sour cream and mash all together until creamy.