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Quick Roasted Garlic Maple Mashed Potatoes

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Quick Roasted Garlic Maple Mashed Potatoes

Rapid skillet "roasting" of the garlic and "braising" the potatoes instead of the traditional boiling retains every drop of flavour in these garlic mash potatoes with a hint of maple syrup.

 

Yield

8 servings

Prep

10 min

Cook

35 min

Ready

45 min

Ingredients

Amount Measure Ingredient Features
4 pounds potatoes
peeled and cut into 1/2 inch (1 1/2 cm) diced
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12 cloves garlic
peeled and minced
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10 tablespoons butter
(1 stick + 2 tablespoons)
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1 tablespoon maple syrup
or 2 teaspoons sugar
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½ cup light cream (half&half)
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½ cup milk
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¼ cup water
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1 x salt
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1 x black pepper
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Ingredients

Amount Measure Ingredient Features
1.8 kg potatoes
peeled and cut into 1/2 inch (1 1/2 cm) diced
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12 cloves garlic
peeled and minced
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1.5E+2 ml butter
(1 stick + 2 tablespoons)
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15 ml maple syrup
or 2 teaspoons sugar
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177 ml light cream (half&half)
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177 ml milk
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118 ml water
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1 x salt
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1 x black pepper
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Directions

Rinse the potatoes under cold running water until the water runs clear. Drain.

Melt 1/4 cup of the butter over medium heat in a large pot or dutch oven. Add the garlic and maple syrup and cook, stirring very often to avoid scotching until it becomes sticky and just begins to start changing colour, about 3 minutes.

Add the potatoes, salt and milk, 1/2 of the cream and water. Increase heat and bring to a boil, then cover and reduce heat to a simmer; stirring regular to avoid scorching until most of the water has been absorbed and the potatoes are cooked through. This should take about 25 to 30 minutes.

Remove from heat and mash the potatoes with the remaining butter. Fold in the remaining cream (as needed) and stir until creamy.

Adjust seasoning with additional salt and a generous amount of freshly ground black pepper.

Serve.



* not incl. in nutrient facts Arrow up button

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