Garlic Mashed Potatoes
I would not call potatoes as the Philippines staple but I can say that it is very popular. Almost everyone loves french fries, others prefer the healthier baked potato, or mashed potatoes which come as side dish to most fast food dishes.
My mom has done mashed potato in several different variations. I myself have done a bit of experimentation on this popular dish and would like to share how I do my yummy garlic mashed potatoes.
Ingredients:
4 medium sized potatoes
half a head of garlic, minced
1 cup of butter (about 2 sticks - softened)
1/2 cup of milk or cream
Directions:
Place the potatoes in a pot and cover it with water. Bring it to a boil and continue to simmer until the potatoes are soft. To confirm that the potatoes are done, pierce the potatoes with a fork and if the fork easily goes through or it breaks apart then they are done.
In a separate pan, heat the mixture of milk and garlic.
Mash the potatoes, mixing in the butter and milk mixture. Season with salt and pepper. You can add parsley to give some color to this pale dish. How long you should mash the potatoes depends on what texture you want it to be. If you want creamy and smooth, you need to mash until the bits and lumps disappear. If you want it chunky, you can mash the potatoes until you have just mixed all the ingredients together. Lastly, make sure to taste so you can determine if you need to add more seasoning or if you don’t.
And Viola! You have super duper garlic-y mashed potatoes.
Other serving suggestions: You can replace garlic with grated cheddar or parmesan cheese.
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mukhang masarap yan pero mas ok cguro kung may karne yan or tuna.
Gene - Karne or tuna to combine with the mashed potatoes or mashed potatoes as a side to this?
[...] concerned of the food spoiling and being wasted. Other times I see it as leftovers of my hours in preparing and cooking the food that my family [...]
ok na, but i find mashed potatoes with skins included a little, uhhm, perplexing? ;P
i saw a tip in the food network about removing skins using a towel or paper towel (not tissue). you just wrap it around the potato and then apply a little force to slide the skin off the flesh. i just cant remember if you need to do this while the potato is still hot or if you need it to cool down first. i havent had the chance to do that trick yet.
ciao!
Erin - I think you need to do that while the potato is at least a little warm so that the skin easily slides off.
I’ve always wanted to make mashed potatoes :p
Now I know how to deal with the skin properly. Thanks
Peace
Thanks for dropping by Ozy!
[...] Steak Sauce, I chose to just use the mushroom gravy provided to pour all over my steak and my mashed potatoes. The gravy did nothing to the potatoes as they remained utterly bland (salt [...]
Soem restaurants here in Australia serve mash potatos made with olive oil (and garlic); I haven’t come across a recipe yet.
quiapo - hmm since olive oil really is absorbed and potatoes are very absorbent, i can only guess it must be good.
[...] and place on paper towels so that it can absorb the excess oil. Serve with steaming white rice or garlic mashed potatoes. Enjoy plain or with gravy (I think ketchup totally destroys the [...]
i tried the recipe and everyone in my family loved it! even my 2yo
i just made the butter to less than a 1/2 cup kasi hubby has highblood hehe. i added parsley too. yummy 
thanks 
mommyd - Thanks for sharing and glad you liked it!