what is the secret to making great garlic smashed potatoes?

Answer 1

The more garlic the better!!!! Besides that, I really don't know. Just don't make them too then - try to keep it a little chunky. Mine always seem to come out just fine.

Answer 2

Try using roasted garlic. Take the entire garlic head and cut of the top so the cloves are exposed. Drizzle some olive oil on top and bake at 350 for about 40 minutes. Then squeeze the garlic into the mashed potatoes and you should get a really nice garlic taste to the mashed potatos

Answer 3

This was another question a few days ago. This was answer the "Rocker Chick" posted. (I don't want to claim it as my own, because it is not - it sounds amazing!)

Best Answer - Chosen by Asker

Oh wow my favorite question. Do this & they'll be crying, it's so delicious!!!

Cut the very top off a big head of garlic, drizzle a little olive oil & salt on top, wrap it in foil & roast it @ 375 for 35-40 minutes. It will be like butter, and you can just squeeze the garlic cloves out if you hold the head upside down.

Roasted garlic, 1/2 a package of cream cheese, butter, milk, salt & pepper in your potatoes. After they're mashed, serve them with some finely chopped chives on top. You won't be sorry!!! Everyone will want to know why they taste so unique and so good, but don't tell 'em!! :)

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Will def try this!

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Answer 4

Roasted garlic is good, but can take a while to make. Instead, just throw a bunch of garlic cloves (peeled) into the boiling water with the potates while they cook. They'll mash up just fine along with the potatoes. Also, a cup of milk in the boiling liquid will add to the richness of the final product.

Answer 5

It's not really a secret, but people don't realize how easy it is to roast a whole head of garlic. Just cut off the very top, place it in foil & drizzle a little olive oil & salt on top. Cover w/ foil and roast @ 375 for about 35 minutes. It comes out as soft as butter.

Squeeze the garlic into your potatoes while mashing, add warm milk (or cream if you want to be naughty), 1/2 a stick of butter & salt & pepper & SECRET INGREDIENT, 1/2 PACKAGE OF SOFTENED CREAM CHEESE. you're good to go.

Mashing or whipping them really well will distribute the garlic flavor throughout.
Gerb30, you totally rock!! Thanks for the credit, hon!
Happy eating :)

Answer 6

5/6 big Yukon gold potatoes, peeled 2 heads of garlic peeled 2/3 eggs milk butter (optional) salt, pepper & a dash of nutmeg For herbs I only use chives in this particular recipe anything else, I find too overpowering so, a handfull of chives Peel the garlic & cook it in salted water (about 5 minutes at a light boil). When the garlic is cooked, remove it from the water & set aside. Keep the water to cook the potatoes Peel & cut your potatoes then cook them (in the garlic water)until fork tender. Drain the potatoes & mash them with the garlic while still hot. "Fluff" the mixture with a fork or whisk while adding the eggs, milk and butter. If you choose to add nutmeg, you can do so with the salt & pepper. Add your finely chopped chives right before serving so it does not cook and voila: garlic herb mashed potatoes. Bon appetit! ***Do not use too much nutmeg, a little goes a long way**

Answer 7

I have one. Melt about 4 tbsp butter in a saucepan with a LOT of minced garlic, while you're boiling the potatoes chunks. Drain the taters, toss in a brick of chunked cream cheese at room temp and start mashing. Add the garlic butter and mix...and you're done!

The cream cheese is the secret.

Answer 8

Believe it or not, add about a tablespoon of mayonaise. Hellman's or Best Foods is the best to use. Use real garlic instead of garlic powder or garlic salt. Mince & mash up your garlic cloves then put them in the tators, only use a pinch of salt instead of a whole bunch. Pepper, helps to kick off the garlic & the mayo helps to kick it all off. Mash it all together & Voila'... garlic smashed tators!

Answer 9

Well with mine I put Milk so they are creamy. Butter and Parsley always make it good too. Now my secret is to put garlic salt and garlic powder in there in mix it around really good. Also if you have it add clove or two of real garlic it gives it a nice zing of garlic taste. Good Luck

Answer 10

It's much easier to boil the peeled chopped garlic cloves with the potatoes and gives a really nice result. Use cream, loads of butter and salt (no pepper) and electric beaters xxx