Nyt Cooking Creamy Double Garlic Mashed Potatoes

Mash by hand with a ricer or masher or beat on the lowest speed possible with a mixer.

Nyt cooking creamy double garlic mashed potatoes. Keep warm until serving. You can roast and fry the garlic and peel the potatoes ahead of time storing the prepared potatoes submerged in water in the refrigerator for up to 12 hours before cooking. Chop garlic and return to saucepan.

Sub ghee or vegan butter. Bring to a boil over high heat. Transfer the potatoes and garlic to a large mixing bowl.

Bring to a boil over high heat and cook until potatoes are easily pierced with a fork about 12 minutes. 3 lb russet potatoes peeled and cut into 2-inch cubes. Using a potato masher mash the potatoes up in the pot.

Drain the potatoes - being sure to reserve the milkcream. Mash cloves with a fork and set aside. Lightly grease a 9X13-inch baking dish.

Put the potatoes and garlic in a 3-quart saucepan. Bring to a boil then reduce heat and. You want the potatoes to be fork tender.

3 tbsp unsalted butter plus more for serving if desired. Creamy Double Garlic Mashed Potatoes Recipe Nyt Cooking Twice Baked Garlic Mashed Potatoes Recipe Mytoque Parmesan Garlic. Remove from heat and drain.