Garlic mashed potatoes help. (restaurant, frozen, pizza, cream)

[lubby]

I cannot seem to get that infused garlic flavor into my mashed potatoes like restaurants do. Last time I made them I boiled the potatoes with a few peeled cloves of garlic added, then mashed them together with milk and butter. It had a slight garlic flavor but not the way my SIL and MIL make it. I have used garlic powder and it's ok but not great. Any suggestions? Maybe sautéing the garlic in EVOO and then adding it to the potatoes before I mash them?

[George Chong]

I made my own garlic oil for a white pizza I made at home a couple of weeks ago. It had a nice garlic taste to it.

Garlic Oil Recipe : Ina Garten : Food Network

Do you have granulated garlic too?

[magicshark]

I make it the same way as you, just throwing in cloves. My husband makes garlic mashed by roasting the garlic in the oven. He then adds the roasted garlic when he adds the cream and butter. I admit it, his version is way better then mine.

[lubby]

Originally Posted by George Chong

I made my own garlic oil for a white pizza I made at home a couple of weeks ago. It had a nice garlic taste to it.

Garlic Oil Recipe : Ina Garten : Food Network

Do you have granulated garlic too?

Garlic powder I have, but I do have frozen garlic. It's the kind that looks like little ice cube trays. I use that a lot and it has a nice garlic flavor. I cooked 3 cloves of fresh garlic with the potatoes, mashed them then added 2 cubes of the frozen garlic, cream , butter and dill. I tasted it and it's a lot better. Thanks for the garlic oil. I will try that next time.

[lubby]

Originally Posted by magicshark

I make it the same way as you, just throwing in cloves. My husband makes garlic mashed by roasting the garlic in the oven. He then adds the roasted garlic when he adds the cream and butter. I admit it, his version is way better then mine.

Roasted why didn't I think of that? I'll try that another time too. Thanks

[Dirt Grinder]

Don't cook the garlic fully or you'll lose the aromatics. Put the minced raw garlic in the milk/cream and warm it to a simmer before adding it to your cooked potatoes. One of my favorite restaurant garlic mashed potatoes is prepared this way.

[lubby]

Originally Posted by Dirt Grinder

Don't cook the garlic fully or you'll lose the aromatics. Put the minced raw garlic in the milk/cream and warm it to a simmer before adding it to your cooked potatoes. One of my favorite restaurant garlic mashed potatoes is prepared this way.

Thanks, another great suggestion. Will try all three when I am making mashed potatoes.

[Attrill]

Originally Posted by magicshark

My husband makes garlic mashed by roasting the garlic in the oven. He then adds the roasted garlic when he adds the cream and butter.

This is the way to do it.

If you boil the garlic in the water you're losing most of the garlic flavor when you dump the water. How much you roast the garlic is a matter of personal preference, but I like to roast it enough that it can be mashed into a paste. That makes it much easier to incorporate into the cream and butter.

[Delahanty]

Originally Posted by lubby

I cannot seem to get that infused garlic flavor into my mashed potatoes like restaurants do. Last time I made them I boiled the potatoes with a few peeled cloves of garlic added, then mashed them together with milk and butter. It had a slight garlic flavor but not the way my SIL and MIL make it. I have used garlic powder and it's ok but not great. Any suggestions? Maybe sautéing the garlic in EVOO and then adding it to the potatoes before I mash them?

I roast the garlic, too, lubby. It adds a lot more flavor and mixes well because roasting really softens it--like butter.

[Gilah G.]

Take the garlic out before mashing them.
Works for just fine.