This dish has been around since the 1700s. Antoine-Augustin Parmentier, a Frenchman, lived on potatoes after being captured by the Prussians during the Seven Years’ War. He quickly learned he wouldn’t get leprosy from eating potatoes, although many at that time thought he would. He learned to cook potatoes in various ways, and we have him to thank for mashed potatoes.
While making mashed potatoes isn’t difficult, making them great is more challenging. The basics are simple, but that doesn’t mean the potatoes must be plain. Are you looking for balanced flavor in your mashed potatoes? Adding garlic is one way to do so. However, add sour cream to make the most of this classic dish. How do these ingredients combine to create a dish that people will love?
Garlic
People often chop raw garlic and throw it into the mashed potatoes and then wonder why they aren’t gone in two minutes. Isn’t garlic supposed to be the secret ingredient that takes plain mashed potatoes and makes them exceptional? The garlic should be roasted to make Garlic Mashed Potatoes that get snatched up. Why is this step necessary?
Roasted and raw garlic have two completely separate tastes. Raw garlic can be spicy and overpowering. Roasted garlic, in contrast, is delicate, creamy, and slightly sweet. Carmelization changes the flavor of garlic and gives it a butter-life consistency. This roasted garlic melts into the bowl of mashed potatoes, evenly distributing the flavor.
Sour Cream
Sour cream complements the garlic and gives the dish a slightly acidic taste. This ingredient also makes the mashed potatoes creamy. Martha Stewart swears by sour cream for incredible mashed potatoes because it gives them a tang that sends the taste buds into overdrive. Some people use sour cream by itself, but others prefer to add it and follow with a bit of milk to make the mashed potatoes thinner. To make the potatoes fluffy, throw in 1/2 teaspoon baking powder while mixing.
Potatoes
However, delectable mashed potatoes cannot be made without the right potatoes as the base. Russet potatoes provide light and fluffy mashed potatoes without peels. The skin on these potatoes is easy to peel, and the potatoes are usually large. They are the best for starchy potatoes because they absorb liquid while cooking. People appreciate that these potatoes also tend to be the least expensive. When purchasing, look for Idaho potatoes if russet potatoes cannot be found, as they are a type of russet potato.
Cooking Tips
Once cooked and drained, allow the potatoes to steam dry in the hot pot for a few minutes. This will remove any excess moisture, making the potatoes fluffier. When mashing the potatoes, don’t overdo it. Mash them with a food mill or potato ricer to break them down without making them gluey and gummy. A potato masher works in a pinch, but don’t overdo it. Warm the milk or sour cream before adding them so the potatoes don’t cool, and soften the butter for rich and smooth potatoes. Finally, remove the roasted garlic cloves from their skins, mash them into a paste, and add them to the potatoes. Making delicious garlic mashed potatoes is easy once you learn these tips and tricks. Try them today. Everyone who eats them will beg for more
