Yield: Yields about 3 cups.
It might seem like this recipe calls for a lot of garlic and very few potatoes, but boiling and mashing them together with butter and cream delivers just the right amount of mellow garlic flavor.
For the easiest way to peel garlic, check out our test kitchen secrets.
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This was easy and very tasty. I doubled the recipe for my family of 4 because I knew my 9 year old son would eat almost an entire recipe for 4 on his own--which he did. This is also a wonderful way to use up a giant bag of peeled garlic from Costco. I can't imagine actually peeling all that garlic! To the 12/07/2013 poster, the recipe calls for warming the butter and cream before adding the potatoes and garlic. I used a ricer and there was absolutely no gumminess, just creamy potatoes that everyone thought had lots of cream,
This recipe was ok. Nothing different from the method I usually employ. I made it the day before, which should have intensified the flavor - it did not.If you are used to bland potatoes this might be a new spin for you - try it.When I make mashed potatoes, I warm the milk, butter, cream, garlic etc in a separate pan to avoid the gummy results.
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