Sunday, May 20, 2012

Restaurant-Style Garlic Mashed Potatoes

Restaurant-Style Garlic Mashed Potatoes
Let me tell you, with a crazy week last week and another hectic week coming up, I really need a break. When I'm worried about life and have a lot on my mind, the last thing I need is to try out a new recipe and not have it turn out. That's why I like to turn to my old stand-by recipes. The ones that are tried and true and I don't even have to think about.

My pug Stanley has been sick this past week. He came down with a bout of pancreatitis. He's been having accidents all over the house, to the vet numerous times, and just not feeling his usual self. The vet is sure he will be fine, but it has been really stressful. We have him on antibiotics, a low-fat diet and medication to help with the pain and nausea. Poor little guy. In addition to that, I have my annual Mayo check-up next week. Wow, it really helps to write it all out. No wonder I feel stressed and unsure about the world right now! Thanks for listening, my blog friends.

As you can see, I haven't really been in the mood to try anything new lately, in terms of recipes. That's why I just wanted to make something simple and easy, but delicious, for dinner tonight. I immediately thought of Parmesan Herb Chicken and garlic mashed potatoes. My garlic mashed potatoes was one of the first recipes I came up with myself, "way back" when we lived in Rochester. I have since perfected the recipe (at least in my mind) over the years. I made these once for my sister and she said they tasted just like something you'd get at a restaurant. That's why I'm calling them Restaurant-Style Garlic Mashed Potatoes. I think the key is boiling the potatoes in salted water. It really gives them a depth of taste.

Restaurant-Style Garlic Mashed Potatoes
serves 4
Restaurant-Style Garlic Mashed Potatoes

Ingredients

1 1/2 pounds red potatoes (about 8 small), quartered, skin left on
1 1/2 teaspoons kosher salt, divided
1/4 teaspoon fresh ground black pepper
1 teaspoon garlic powder
1/2 cup sour cream
1/2 cup grated Parmesan cheese
1/4 cup unsalted butter, cut into pieces

Directions
  1. Place potatoes in a large pot or dutch oven. Add enough water to cover the potatoes. Stir in 1 teaspoon of the kosher salt. Bring to a boil, then reduce heat, cover and simmer about 20 to 25 minutes.
  2. Meanwhile, place the remaining 1/2 teaspoon kosher salt, pepper, garlic powder, sour cream, Parmesan cheese and butter in the bowl of an electric mixer.
  3. When potatoes pierce easily with a paring knife, remove from heat and drain. Add potatoes to the bowl with the other ingredients and mix on medium speed until mostly smooth (there may be some lumps, but we usually don't mind that). Serve.

14 comments:

  1. Yummy!!! It looks so tasty! Using potato peeling machine will make it more convenient! Why not have a try?

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    1. Only when potatoes are washed and or cleaned properly will they taste good, and you can tell when not washed properly when they taste like dirt, non potatoe taste, blah! But I love this recipe cause I love potatoe skins and they are yummy!

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  2. I just made these, but I cut some ingredients in half because this was only for two people. The taste is great, but a little dry. Next time I think i'll add a splash of milk.

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  3. Hi there, You have done a fantastic job. I’ll definitely digg it and personally suggest to my friends. I am sure they’ll be benefited from this site.
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  4. These were AWESOME!!! They definitely taste like something that I've had in a restaurant before. I'm thinking Chili's??? Anyway, we will be making these over and over again. Even my mashed potato hating husband loved them. I did add a tiny bit of milk, but other than that I followed the recipe exactly. Thanks for sharing!

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    Replies
    1. Thanks for trying my recipe! I'm glad it worked for you. :)

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  5. Can you use minced garlic instead of garlic powder?

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  6. Soooo good! Couldn't stop eating these before our steak was cooked! Delicious. And I used to minced garlic instead of powder and it turned out awesome.

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  7. Added whipping cream and fresh roasted garlic instead of powder used pressure cooker n done in 12 minutes! Awesome

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  8. Have you tried using garlic cloves instead of powder?

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    Replies
    1. You could definitely use minced fresh garlic instead of powder. I would use maybe 2 cloves.

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