What is mashed garlic

This is a keeper in our home. Esmee Williams. I made these potatoes even creamier by substituting fat-free sour cream for the milk. They were heavenly. Rating: 4 stars. Use an electric mixer for best consistency. I love mashed potatoes and I usually make my own version that's very similar to this one. I replace the garlic with garlic oil that my hubby makes chop up lots of garlic and fry it in veggie oil till golden. We put this in a lot of our asian dishes but it tastes especially good in mashed potatoes.

I don't use the sesame seeds. Thanks Lorna. Used half and half margarine and boiled potatoes with 4 cloves cut up garlic then mashed it all together! Very good and very easy. I used half of the butter that the recipe called for and substituted fat-free sour cream for the other half. I will definetly make these again!!

All Reviews for Garlic Mashed Potatoes. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Private Notes Edit Delete. Comments Leave a Comment. Leave A Comment Cancel reply Your email address will not be published. Member ID. Featured Review. What We're Cooking Now. They came in a variety of shapes and sizes and had a bitter taste that no amount of cooking could get rid of.

They were also slightly poisonous. To combat this toxicity, wild relatives of the llama would lick clay before eating them. The toxins in the potatoes would stick to the clay particles, allowing the animals to consume them safely.

People in the Andes noticed this and started dunking their potatoes in a mixture of clay and water—not the most appetizing gravy, perhaps, but an ingenious solution to their potato problem. Even today, when selective breeding has made most potato varieties safe to eat, some poisonous varieties can still be bought in Andean markets, where they're sold alongside digestion-aiding clay dust.

By the time Spanish explorers brought the first potatoes to Europe from South America in the 16th century, they had been bred into a fully edible plant. It took them a while to catch on overseas, though. Modern potato historians debate these points, though. It may have just been a horticultural problem. The South American climates potatoes thrived in were unlike those found in Europe, especially in terms of hours of daylight in a day. In Europe, potatoes grew leaves and flowers, which botanists readily studied, but the tubers they produced remained small even after months of growing.

This particular problem began to be remedied when the Spanish started growing potatoes on the Canary Islands, which functioned as a sort of middle ground between equatorial South America and more northerly European climes. They were becoming increasingly common, but not without controversy.

As time went on, concerns about potatoes causing leprosy severely damaged their reputation. A handful of potato advocates, including Parmentier, were able to turn the potato's image around. In her 18th-century recipe book The Art of Cookery , English author Hannah Glasse instructed readers to boil potatoes, peel them, put them into a saucepan, and mash them well with milk, butter, and a little salt.

In the United States, Mary Randolph published a recipe for mashed potatoes in her book, The Virginia Housewife , that called for half an ounce of butter and a tablespoon of milk for a pound of potatoes.