Prep 20 mins
Cook 30 mins
This is truly the best garlic mashed potato recipe ever. It came from both an inspiration from an amazing restaurant in Breckenridge, CO and a recipe from Master Cook.
- Using a large pot, cover potato cubes and garlic with water.
- Bring to a boil over medium heat, reduce to low, then simmer until tender and easily pierced by sharp knife (about 30 min).
- Press potatoes and garlic through a ricer.
- Stir in the rest of ingredients using a wire whisk.
- Serve immediately or store in an ovenproof casserole dish.
- This can be prepared up to a week ahead and frozen.
- If defrosted warm potatoes at 350°F for 30 minutes.
- If frozen warm at 350°F for 75 minutes.
- (Optional Instructions- Bring a large pot of water to a boil. Boil potatoes for about 20 minutes until tender as above. Put potatoes through ricer and combine with all other ingredients including garlic which could have been minced garlic in a jar from supermarket).
I found this recipe on-line in the early 90s at The California Culinary Academy website and have been using it ever since. The big winner for me besides the taste was that it can be frozen in a casserole dish for up to a couple of weeks, that is where the egg comes in, as they are then baked uncovered on the big day. I have even prepared this without peeling the potatoes when using new potatoes and it works out beautifully. My recipe is getting old and stained so was going to post it when I found that it had already been posted. Thank you.
A tasty addition to our Easter dinner, and we loved them.
These were very delicious. I followed the recipe exactly except I didn't add the egg. There was no way for me to cook it and I didn't feel it was safe. The recipe was easy. My family loved the flavor. The reason I went ahead and gave this recipe 5 stars is it doesn't need the eggs to be a good recipe and I don't believe the eggs would have changed the flavor.