The recipe for a perfect mashed potato, filled with bright creamy garlic flavor. You will have to spend on its preparation more time than usual, but the result is worth it. It will become your crown festive side dish. You can cook in advance garlic paste and add when you are mashed before serving. To make the pasta garlic bake evenly, fry it first whole head in a pan, and only then put in the oven. BUT so that your mashed potatoes turn out airy and without lumps, it is better grind through a special sieve. This puree recipe is different from familiar not only with the taste of baked garlic, but also with the fact that mashed potatoes are added to the pot with boiling cream mix, not vice versa. Share with friends: 
Time: 9 hours 25 minutes Difficulty: easy Servings: 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Garlic paste
- 450 gr whole heads of garlic
- 0.5 tbsp. olive oil
Mashed potatoes
- 1 kg. potato yukon gold
- 330 gr butter at room temperature
- 1 tbsp. l garlic paste
- 1.5 tbsp. fat cream or more to taste
- 0.5-2 / 3 tbsp. olive oil
Recipes with similar ingredients: garlic, potatoes, butter creamy, cream
Recipe preparation:
- Start with baked garlic: Preheat the oven to 175 ° C.
- Peel the garlic heads from the outer layers of the husk. Cut off 1/3 of the top of each head to open the cloves. AT heat a large frying pan suitable for the oven fire olive oil. Put the garlic upside down and fry about 10 minutes. Salt and pepper. Put the pan in the oven and bake for 15 minutes. Then remove and cool the garlic. Squeeze the cloves of garlic from the peel and put in a blender bowl with olive oil left in the pan. Grind to homogeneous consistency to make a paste.
- Potato: Dice the potato. Then put put it in a large pot with salted cold water and place on night in the fridge. The next day, add more salt and on bring to a boil over high heat. Cook until tender, about 10 minutes. Drain the water thoroughly, put the potatoes in a puree sieve and wipe to remove the peel. Or mash large potatoes fork or pusher.
- In a large saucepan over medium heat, heat 1 tbsp. l (15 gr.) butter until it stops foaming and becomes light brown. Add garlic paste and fry quickly. Add cream, salt and pepper to taste, bring to boiling. Reduce heat to low and stir with a wooden spoon or large whisk mashed potatoes. Add the remaining creamy oil for 1 tbsp. l., stirring after each addition. Intervene olive oil. Season with salt and pepper to taste and serve.
