If there is one thing people need to know about me, it is this: I love garlic. Garlic is my favorite ingredient in the whole world. It adds flavor to everything, you can literally add garlic to whatever recipe you want and it will instantly add a wonderful flavor to your dish. If your dish is feeling a little bland always add a little salt, pepper, and garlic; the three essential seasonings to pretty much every dish I make.
Garlic has some health benefits as well! I just recently read an article in Consumer Reports that talks about the benefits of garlic. Be sure to read all the way to the end of the article The Health Benefits of Garlic, because it talks about using caution when eating garlic; because, as with everything, too much of it can be harmful. I use garlic when I have an ear infection. I stick a clove of garlic in each ear and it draws out the infection and soaks it up. Before you stick it in your ears you should smash the clove because it releases enzymes that start the healthful compounds. Also, be sure you don’t stick it down too far!
I always add extra garlic to recipes, my rule of thumb is always double the garlic in a recipe. So when I say that these are garlic mashed potatoes, you better believe these are garlic mashed potatoes. You may not want to double the garlic in this recipe, because I already did that for you! If you are a garlic fiend like me, you will love this recipe! If you are looking for more yummy recipes for your Thanksgiving here are some delicious choices for you! Whipped Sweet Potatoes with Pecan Crumble, Bacon Brussels (with vegan and vegetarian options), Smoking Hot Turkey
for the water
2 smashed cloves of garlic
1 tablespoon of salt
2 teaspoons of garlic powder
for the mash
18 red potatoes (9 peeled, leave the skin on the other 9) (rule of thumb: when making mashed potatoes and using red potatoes I always use 2 potatoes per each person eating)
1/2 cup butter
1/2 cup heavy cream
1 cup whole milk
2 tablespoons garlic powder
2 teaspoons roasted garlic powder
1.5 teaspoon garlic salt (start with one teaspoon and taste, add the rest if you feel like you want it saltier)
1/2 teaspoon ground white pepper (I like white pepper in this dish for its certain flavor, but black pepper will so just fine if you don’t want to go out and buy white pepper)
1-2 cups of grated Parmesan cheese (depending on your preference. I say, the more the merrier!)
- Fill the stock pot half full with water and add the smashed cloves, garlic powder, and salt. Bring to a boil
- While you wait for the water to boil wash all the potatoes and peel half of them. I like skin in potatoes for texture, but not everybody does, so feel free to peel all the potatoes. Then cut them into roughly 1 inch pieces. (tip: try to make them the same size so they cook evenly and in the same amount of time)
- Once the water is to a boil take a slotted spoon and slip these pieces into the boiling water. Bring to a boil again and boil for 12-15 minutes. Check them with a fork, if the fork goes all the way through the potatoes are done. Strain and add them to a bowl.
- Add all the ingredients and whip with a hand mixer or stand mixer until it is the consistency you like. While mixing be sure to use a spatula to scrape the sides of the bowl as to incorporate all the potatoes. (This recipe fed 9 adults with plenty of left overs)