Potatoes, although they were only discovered by Europeans in the sixteenth century, have taken hold as a global favorite. From a single potato ancestor that once grew in the swamps and saturated soils of Central America has arisen an endless array of potato cultivars, with many countries and cultures developing their own potato strains to suit their cuisine. The Irish are notorious for their taste for potatoes, and it’s theorized that the hardy little tubers were actually introduced to the Emerald Isle by accident. The story goes that a Spanish warship, fleeing from the Spanish Armada’s disastrous attempt at invasion during the reign of Queen Elizabeth I, either crashed or landed ashore on one of Ireland’s many rocky beaches. The ship, carrying potatoes from the Aztec city of Tenochtitlan, left its cargo on that Irish shore, and the potato spread across the island like a virus, taking root and thriving in the moist, dark Irish climate. Baked garlic mashed potatoes, as well as countless other potato-based recipes, are today served in pubs and homes all over Ireland, and are extremely popular around the world, as this easy-to-prepare dish is chock full of flavor and character.The first thing you might notice in this recipe for baked garlic mashed potatoes is the relatively large volume of garlic demanded by the list of ingredients. Those with sensitive palates or delicate digestive tracts might balk at the inclusion of two whole heads of garlic, but there’s very good reason for the inclusion of this volume of garlic. When you’re making baked garlic mashed potatoes, you’ll be cooking the garlic for a far longer time than in most garlic-featuring recipes, which removes all the bite and sharpness of the garlic, leaving a fresh, sweet flavor with hints of garlic’s aroma. Be sure to only combine the garlic sauce with the potatoes at the very end, as the lovely, characteristic consistency of this recipe is lost when the final product is put over heat for too long. Accordingly, these baked garlic mashed potatoes won’t hold up too well to reheating, so try to consume the entirety of this dish while it’s still hot and fresh.This dish is ideal to serve as a steaming complement to any roast or fried meat mainstay of a meal. Bangers and mash, the staple of working class British and Irish families for countless generations, is a simple meal of sausages, mashed potatoes and possibly some greens or carrots on the side. This classic pairing has numerous gourmet options, and today you can buy exotic sausages stuffed with spices, fruits and meats to give you a never-ending selection of flavors to choose from. Alternatively, serve your garlic mashed potatoes alongside roast lamb or pork, preferably seasoned with some rosemary to give a bit of freshness to the flavor combination of garlic, potatoes and sweet meat. Although these examples work incredibly well with baked garlic mashed potatoes, this side dish is truly versatile, and will neatly complement any meal, so feel free to add it to beef, chicken or even seafood and taste the results for yourself.
GARLIC MASHED POTATOES RECIPE
- Potatoes- 1kg
- Garlic heads- 2 ( about 25-30 garlic cloves)
- Butter-50 gm
- Milk- 1 cup ( 240 ml)
- All-purpose flour- 2 tbsp
- Salt- ½ tsp ( for garlic sauce)
- Black pepper- 1 tsp
- Heavy whipping cream or cooking cream- 4 tbsp
- Fresh dill leaves / parsley leaves- 4-5 tbsp
- Salt -To Taste ( for mashed potatoes)
- Garlic sauce
- Preheat your oven to 220 C/ 425 F. Bake garlic cloves for 5-7 minutes. Remove from the oven , let it cool for 5-6 minutes. Peel them.
- Chop the peeled garlic cloves into small pieces. Take a medium pan, melt 4 tbsp of butter. Add garlic. Cook slowly in the uncovered pan until tender but not brown.
- Add 2 tbsp of flour, stir well until foams with butter.
- Pour in the milk and add seasonings, boil for 1 minutes.
- Now transfer the sauce in the electrical blender and process for 1-2 minutes more.
- The sauce is done! It's a great sauce, it can be made ahead of time and refrigerated up to 1 week.
- Mashed potatoes
- Peel and dice the potatoes.Boil in slightly salted water until tender.Drain and mash with a folk. You can put them through potato ricer(if you have one) as well.
- Put the hot puree in a large saucepan over the medium heat. Beat with a wooden spoon for 3-4 minutes to evaporate the moisture.
- Remove from the heat, add 4 tbsp of whipping cream, garlic puree, salt , pepper and chopped fresh herbs( parsley or dill). Mix well.
- Serve immediately this garlic mashed potatoes as a hot vegetable dish!
If not served immediately, set the mashed potatoes aside. Don't beat in the whipping cream, garlic sauce and fresh herbs. Do it before serving. Don't forget to reheat them again.