Calico garlic mashed potatoes

Irisa Raina 9

By
@Irisa

There is no story behind this dish. It was one of those things you try and if it works you make it again and if not you don’t.
They may not be the healthiest mashed potatoes but they sure are delicious.

I served this with grilled thick pork chops with a brown sugar/dry mustard/ cayenne pepper rub and COTC.

NOTE:
I had 6 ½ ears of corn on the cob, and I cooked them with the potatoes. It’s all about levels of flavor. And the sweetness of the corn does just that!


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Comments:

Method:

Stove Top

Ingredients

5 medium potatoes { washed, peeled & cut into chunks }
¼ each red, yellow and gold sweet bell peppers { diced }
5 cloves dry roasted garlic
4 or 5 tablespoons unsalted butter { it’s your choice, i used 5 }
½ to ¾ cup heavy whipping cream { depending on how soft or firm you like your potatoes, i used ¾ cup for softer potatoes }
1 tablespoon fine sea salt
1 tablespoon fresh ground pepper

Directions Step-By-Step

1
The day before you make these potatoes, cut the sweet peppers into a small dice and freeze over night. This will soften the peppers so you don’t have to cook them.
2
The next day pull the peppers out of the freezer and let them defrost, drain any liquid that may come out as a result of them defrosting.
3
Boil the potatoes till they are tender.
4
While the potatoes are cooking, bring the butter to room temperature. Take the salt and pepper and put them on a cutting board, smash them with the roasted garlic till it makes a paste.
5
Once the butter has softened add the salt/pepper/garlic mixture to it and mix thoroughly.
6
Get the heavy cream very warm { do not boil it } and add the butter to melt it.
7
Drain the potatoes and put them back into the hot pot, start to whip the potatoes, add the heavy cream mixture.
8
Once the potatoes are all mixed add the diced peppers and mix by hand so as to not mash the peppers.

About this Recipe

Main Ingredient: Potatoes
Regional Style: American
Hashtag: #Garlicky good