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Add the cloves of garlic and salt and cover about about an inch with cold water. Bring to a boil over medium-high heat. Reduce to a simmer and cook until the potatoes are tender, 15 to 20 minutes ...
Use the right potato “The biggest cause of gluey mashed potatoes is selecting the wrong type of potato,” says Danny Grant, chef and managing partner of Chicago-based Maple Hospitality Group ...
Using the Wrong Type of Potato. The two best types of potatoes for mashing are russets and Yukon golds. Both are high in starch and mash up exceptionally well. Russet potatoes tend to be a little ...
Cover and cook for 10 minutes or until the potatoes are tender. Drain, reserving the broth. Mash the potatoes with 1 1/4 cups of the broth, 2 or 3 cloves of roasted garlic* and chives, if desired. Add additional broth, if needed, until desired consistency is reached. Tip: Leftover roasted garlic is perfect for garlic toast, meat gravy, soups, etc.
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The texture of mashed potatoes starts with the potato you choose. Russet or Idaho. ... If you like other seasonings like garlic or rosemary you can add them to the liquid as well.
Adjust the seasoning, and you can even add in a few extras, like chopped rosemary or some grated garlic. The stovetop method is also a good way to dry out mashed potatoes that got a little watery ...
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