Garlic mashed potatoes #2

This is my standard recipe for delicious garlic mashed potatoes.

2.0 lb. Yukon gold potatoes, peeled and cut into 1"-2" pieces
2.0 oz. butter (half stick, or more)
2.0 oz. heavy cream
4-5 cloves of roasted garlic
salt and pepper

This is about 2 pounds of potatoes (before peeling), peeled and diced.

ate.2012.06.21.c1.jpg
Bring potatoes and water to a boil, cook for 15-25 minutes until potatoes are tender. Drain.

ate.2012.06.21.c2.jpg
Run the potatoes and roasted garlic through a potato ricer. This is my potato ricer. It's kind of big.

ate.2012.06.21.c3.jpg
Add butter and let it melt. Add heavy cream, garlic, salt, and pepper.

ate.2012.06.21.c4.jpg
Here are my potatoes divided and vacuum sealed. Five packages of about 5.0 oz. and one with the remainder, 7.3 oz. Ready for the freezer.

ate.2012.06.21.c5.jpg
To reheat the potatoes, bring a pot of water to a boil. And the frozen, vacuum sealed bag and bring back to a boil. Reduce the heat to simmer, cover and simmer for 20 minutes. They're almost as good as fresh!

Updated 8/7/2012: Since I already had the sous vide going at 150°F for beef short ribs I stuck a frozen 5.0 oz. serving of mashed potatoes in at the same time. Now I haven't had very much luck reheating mashed potatoes in the sous vide at lower temperatures, but this time I finished the mashed potatoes in a non-stick sauté pan over medium-low heat. I added a little more cream, stirred and heated the potatoes and they were perfect!

ate.2012.08.07.c1.jpg
ate.2012.08.07.d.jpg
This recipe is basically the same as my original recipe, but I added more pictures.


Updated May 20, 2017: I reduced the amount of cream from 6-8 oz. to 2.0 oz., because I'm not sure why the recipe had so much cream before. Also, I switched to roasted garlic, which works much better.

ate.2017.05.20.c3.jpg

About this Entry

This page contains a single entry by Rick Kasguma published on June 21, 2012 1:42 PM.

What I ate: June 20, 2012 was the previous entry in this blog.

Sautéed tat soi, sardines and rice is the next entry in this blog.

Find recent content on the main index or look in the archives to find all content.

Monthly Archives