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This recipe guides you through making the best, creamiest, and silkiest garlic mashed potatoes. By infusing butter and cream with fresh garlic and using a potato ricer, you'll achieve a perfectly smooth, lump-free texture every time.
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Simmer butter, heavy cream, and smashed garlic for 20 minutes to create an infused cream. → Boil peeled, diced potatoes in salted water until tender, then drain and let them steam dry in the hot pot. → Press the cooked potatoes through a ricer for a smooth consistency. → Strain the garlic cream into the riced potatoes, season with salt, and gently fold to combine. → Transfer to a serving dish and garnish with black pepper and chives.
Simmer butter, heavy cream, and smashed garlic for 20 minutes to create an infused cream. → Boil peeled, diced potatoes in salted water until tender, then drain and let them steam dry in the hot pot. → Press the cooked potatoes through a ricer for a smooth consistency. → Strain the garlic cream into the riced potatoes, season with salt, and gently fold to combine. → Transfer to a serving dish and garnish with black pepper and chives.
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Using a potato ricer or food mill is essential for achieving the smoothest, non-gummy mashed potatoes.
Starting the potatoes in cold water ensures they cook evenly from the outside in.
Allowing the drained potatoes to sit in the hot pot evaporates excess moisture, which prevents watery mashed potatoes and allows them to absorb more butter and cream.
To remove the garlic smell from your hands, rub your fingers on a stainless steel object like your knife or sink.
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