I was inspired by the success of the mashed potatoes I made for the 4th, and I had about a pound of potatoes left over, so I tried to make garlic mashed potatoes. I thin-sliced the potatoes in the food processor, and set them to simmer. While they were doing that, I chopped up two BIG cloves of garlic. After draining out the potatoes, I sauteed the garlic in the same pot with a little bit of olive oil, some salt and pepper, and a pinch of red pepper flakes. As before, I used water to keep the garlic from browning. Then I returned the whole mess, garlic, potatoes, and all, to the food processor, and turned it on. The result had a great flavor, but was gluey. Did I just over-process it all, or do I need to stick with hand-mashing the potatoes altogether?
Subscribe to:
Post Comments (Atom)
Posts
2 comments:
Yup. Over processed. I did the same thing with a stick blender (boat motor). About the only electric thing you can use is a hand beater, or a stand mixer with the whisk attachment. Anything else will leave you with paste. Been there, done that, got the t-shirt.
I learned to make garlic mashed potatoes by heating the garlic in half & half or milk and then adding that in when mashing. I've never used a food processor, so I don't know if that would affect the texture.
Post a Comment