Vegan Roasted Garlic Mashed Potatoes Recipe with White Bean Gravy (2024)

FAQs

How to add garlic to mashed potatoes reddit? ›

Literally just throw a garlic clove or two into the boiling water with the potatoes. It will soften enough to be mashed up with the potatoes.

If you wanna keep it basic and classic, I usually just add sour cream, a few fresh chopped white onions, and some garlic powder. If you wanna go a bit crazy, I'd say dress it like a loaded baked potato - cheese, chives, sour cream, bacon, chili, etc etc, or any combination of the above.

Cream cheese, buttermilk, caramelize onions, roasted garlic, or scallions are all amazing additions! My go to is cream cheese, heavy cream, butter, and roasted garlic. You should add heavy cream and butter, and some oregano too. Maybe even a little processed cheese.

They just taste rich (almost impossibly so). They do, however, feel creamy, because egg yolks are also emulsifiers (and are, in fact, the ingredient in mayo that makes it an emulsifier). The yolk emulsifies water and fat to create a cohesive, velvety bite, while providing a little fat and body of its own.

Pre-Cook Your Garlic and Herbs

This is a little bonus tip for those who like to add aromatics (we love rosemary and garlic) to roasted potatoes. To avoid ending up with a burnt-on garlic flavor, sauté minced garlic with herbs just until it starts to take on a golden color.

Instead of gravy, opt for a lemony hollandaise sauce recipe to add a little tangy flavor and heat to your side dish. This works especially well for any mashed potatoes that have found their way onto a brunch menu, or if you're cooking a French entrée.

Garlic – For savory depth of flavor. Unsalted butter – For richness and buttery flavor. Milk – It smooths the starchy potatoes into an incredibly creamy mash. Use whole milk for the creamiest results.

However, using the same quantity of milk and butter, but heating them separately and adding the melted butter first to the mashed potatoes, you end up with a butterier tasting potato dish. The fat absorbs into the cells of the potato, which have swelled and pulled apart from one another.

The secret weapon, a good potato ricer (affiliate). This pushes the potatoes into strings, which helps them soak up every bit of the cream and achieve maximum fluffliness.

How does Rachael Ray keep her mashed potatoes warm? ›

Rachael Ray's Solution for Keeping Mashed Potatoes Warm

"Hold your mashed potatoes in a bain-marie, or water bath, with a lid on top [and] they stay for hours — days really," Ray, who recently partnered with Home Chef, said in an interview with Allrecipes. The method is oh-so-simple.

Sour cream adds a little bit of tangy flavor and a boost of richness to mashed potatoes. It's a fun change from the standard milk or cream and butter combo usually flavoring mashed taters. You can even try your hand at making homemade sour cream from heavy cream!

Just a pinch of baking soda is all you need to create mashed potatoes as soft as clouds. When you add baking soda, it reacts with the heat of the dish and the acid in the milk or cream to create small air pockets throughout the mash. These air bubbles translate to light and airy bites. Yum!

Allow the garlic to cook for just 30 to 60 seconds before adding liquid or other ingredients to the pot. This is our best practice when cooking just about anything with minced garlic—from chili to pasta sauce to vegetable soup.

Yes, garlic heads can be stored alongside onions. This is because garlic isn't sensitive to the ethylene onions omit. Don't, however, toss the bulbs into a basket with your spuds — garlic wants to stay dry and potatoes are high in moisture.

About this Boiled Potatoes Recipe

This potato recipe begins with boiling some Yukon Gold potatoes until perfectly tender. Then, while they are still nice and hot, the potatoes are seasoned and tossed with some fresh minced garlic, rosemary, parsley, and a generous splash of quality extra virgin olive oil.

It's easy to fix too much garlic in mashed potatoes if you accidentally went a little heavy-handed on the garlic. Add a little lemon juice to taste to counteract the strong garlic flavor. Sweeteners like maple syrup or honey can also help reverse the too-strong taste.