To make Garlic Mashed Potatoes, follow the method for making mashed potatoes: To make mashed potatoes begin by washing and peeling your choice of potatoes, russets tend to work best for light and fluffy mashed potatoes and yellow, white, and red potatoes are good for rich and creamy mashed potatoes. Blue/Purple potatoes can be used, however, to retain their color they should be steamed in their skins and peeled after cooking. Once the potatoes have either steamed or boiled and are fork tender, they are ready to be passed through a potato ricer or a food mill, if neither are owned, you can still make mashed potatoes using either a stand mixer, hand mixer, potato masher or even a sturdy whisk. Simply add milk, ½, and ½ or cream, along with unsalted butter, and mix until the dairy and butter have been combined with the potatoes. Next stir in roasted garlic puree. To make roasted garlic there are two ways you can go about this, the first is to wrap whole heads of garlic up in aluminum foil along with a drizzle of olive oil and bake it in the oven for 35-45 minutes or until it is golden brown and soft. The other way is to take peeled cloves of garlic and place in a medium pot, cover the garlic with olive oil and gently cook over low heat for 20-30 minutes or until the cloves are golden and soft. Remove the cloves from either method and mash garlic into a paste, then simply stir into your prepared mashed potatoes. Additionally, granulated garlic can also be used to add garlic flavor to already prepared mashed potatoes.
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