Comments on: Garlic Mashed Potatoes The Way That Mom Never Made Them

By: hvac aluminum fins

hvac aluminum fins — Mon, 16 Apr 2012 18:20:50 +0000

By: hvac units

hvac units — Mon, 16 Apr 2012 12:00:21 +0000

I live in Wichita Falls, Texas.

By: Jason

Jason — Wed, 30 Sep 2009 22:09:42 +0000

I just add minced garlic as I am mashing the already cooked potatoes. Cooking them just takes the full flavor out of them.

By: Becky

Becky — Tue, 29 Sep 2009 16:42:34 +0000

Great post on the potatoes. I’ll have to try the “garlic in the water” way.

I loved your comments on pressure cooking. My mother was a whiz with the pressure cooker. She worked until 4:30 everyday and we had a hot meal every evening. She did everything: swiss steak, mashed potatoes, pinto beans, beef roast. When I got married (32 years ago!) it was on my list of necessities. I even used it for cooking my veggies for baby food. Since it cooked so quickly and the veggies were basically steamed it held the nutrients better.

Love your blog. Good luck on the gallbladder, I felt much better without mine!!!

By: Neohippie

Neohippie — Tue, 29 Sep 2009 15:47:54 +0000

I didn’t know that just boiling the garlic with the potatoes was “allowed”! All the recipes I’ve ever seen called for roasting the garlic or sauteing the garlic or something like that. I did think of boiling the garlic with the potatoes, but I assumed since I never saw any professional recipes saying to do it that way, that it somehow didn’t work and would end up nasty.

But now that I know you do it, that’s how I’m doing it from now on!

Also, reading about your grandma and grandpa growing potatoes made me feel warm and fuzzy. Now that I have a garden again, I’m really looking forward to trying out growing my own garlic and potatoes. I grew potatoes one year several years ago and was amazed that homegrown potatoes are noticibly better than storebought, cuz you’d think “it’s just a potato, how much better can it be?”

I also make mashed sweet potatoes. Those are not as starchy so they’re much more forgiving of overmashing, but they’re also a bit harder to peel and cut up.