Garlic mashed potatoes from Barefoot In Paris: Easy French Food You Can Make At Home (page 166) by Ina Garten

  • Yukon Gold potatoes
  • garlic
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Can substitute half and half cream or crème fraîche for heavy cream.

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Notes about this recipe

  • Eat Your Books

    Can substitute half and half cream or crème fraîche for heavy cream.

  • averythingcooks on October 24, 2023

    I also used a ricer and a mix of extra virgin & regular olive oil. I used it all, adding slowly & stirring well. I used 5% cream & ultimately added around 1/2 called for. As the main was a "make it at the last minute" recipe, I prepped these a bit early & kept them warm in a small slow cooker. Quote from T..."these are awesome!"

  • SpatulaCity on August 17, 2023

    Fantastic. Used a mix of half olive oil and half extra virgin olive oil, and poured it all in. To me it didn’t seem like too much oil- it all absorbed beautifully. This was less fatty and greasy than a lot of cream and butter laden mashes that I’ve made in that past. The garlic flavor was delicate and just present enough, without being too heady. Would make again!

  • Delys77 on October 12, 2021

    I also only used about 2/3 of the oil. I ended up using a rice and it worked well. I don't think the garlic was cooked enough in just the oil even after leaving it to cook for a bit longer so I ended up putting the garlic in with the potatoes to simmer for a bit. Overall a good recipe but I think I prefer my usual oven roasted garlic and butter based mashed potato.

  • anya_sf on March 04, 2020

    The food mill was a pain to use and took forever. It was good for the garlic and the texture was super smooth, but the potatoes were already very soft. I would use a ricer for the potatoes. There was so much oil that it seemed like too much; I added half and thought it was plenty. I used half-and-half for the dairy. Very good!

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