Garlic Mashed Potatoes are the perfect holiday side dish.

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Mashed potatoes Base Recipe:
3 lb red potatoes
4.3 oz (120 g) unsalted butter
1 cup (236 ml) whole milk
1/2 cup (118 ml) heavy cream

Confit Garlic
2 heads of garlic peeled
1 1/2 cups oil
8 sprigs fresh thyme

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“These Are 10X Better Than Regular Mashed Potatoes” üzerine 35 yorum

  1. I agree 100% about not using aluminum foil. Not for anything. And please get baking powder that doesn't contain aluminum. Aluminum is the second most common element on earth, aster silicon, and you get enough of it already. Unlike silicon, aluminum has no biological use or function. A symptom of Alzheimer's and other diseases is the formation of aluminum structures in the body.

  2. I'm about the same when it comes to aluminium foil: I used to make "tomato parcels" in it. (tomato, garlic, italian! parsley, breadcrumbs, olive oil, salt. Optionally some basil.) I did switch to parchment paper. Cause: aluminium plus acid? Heated up? Not very brilliant. I do highly recommend foil though, when it comes to that song by Al Yankovic !
    Happy holidays from the far north of Germany!

  3. i believe once the oil starts to reach boiling temps it is no longer confit. i make confit garlic all the time, once a week. n i put a ton of peeled and trimmed garlic in a Pyrex with evoo, enough to cover, then place it on a 1/4 sheet pan n put it in a 320F oven for 45-60 mins n get no chewy skin as seen here. it is ultra smooth and creamy

  4. Dude! I’m with you on the aluminum… watching people throw their trout in foil and super heat it by throwing it on the campfire stresses me out! Lightly heating it up by indirect heat is probably fine, but with all the other toxins in our environment, I’m going to limit the ones I’m intaking wherever possible! Melekelikimaka 🤙🏼🤙🏼

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