Last Saturday I went to my local Farmer's Market and found the coolest thing, Fresh Homemade Garlic Powder! I picked up the tiny bag and right away I was struck by the most amazing aroma. I have to tell you, smelling this fresh garlic powder was mind-blowing and life-changing for me as a cook. I wish you could smell how aromatic it was, the very essence of garlic with buttery notes. I simply could not stop smelling it. It was intoxicating!
I never thought to question the garlic powder we buy in stores, but after smelling this fresh homemade garlic powder, I could never go back. Please trust me and try sourcing some for yourself, or search online, and find a recipe to make your own. It's so very worth it and would make great gifts for friends and family.
Needless to say, we've been eating everything garlic all week long. I've been sprinkling that garlic powder on everything! So, when I bought a roast on sale and was looking for a potato recipe, Jacques and Julia's Garlic Mashed Potatoes were just the thing!
Instead of peeling 10-15 cloves of garlic, I looked up guidelines for using my garlic powder and found that you can substitute 1/8 teaspoon of garlic powder for each clove of garlic, so I did just that! Now, this is where I'll issue a disclaimer: this homemade garlic powder is very fresh and I felt confident using it in place of fresh garlic. I would not use regular storebought garlic powder in place of fresh garlic.
I loved how easy these mashed potatoes came together with the ease of the homemade garlic powder. It was so much faster than peeling all those cloves and mashing them into the potatoes. However, this recipe is worth making either way. Everyone loved these! The garlic was just the right amount and not overpowering at all. This is a delicious recipe that is perfect comfort food! Jacques and Julia for the win!
Garlic Mashed Potatoes
Adapted from Julia and Jacques Cooking at Home
by Julia Child and Jacques Pepin
2-3 pounds Yukon potatoes (I prefer Russet)
salt and pepper
milk (approx 2/3 cup)
4 tablespoons salted butter, plus more for garnishing
2/3 to 1 cup heavy whipping cream
10-15 cloves garlic (*or fresh homemade garlic powder)
*Note: I had some fresh homemade garlic powder from my farmer's market that is out of this world delicious, so I used that in place of fresh garlic. You can use 1/8 teaspoon garlic powder in place of each garlic clove.
Peel the garlic and place in a small saucepan. Next, pour in the heavy whipping cream and milk until the garlic is covered (I used my fresh homemade garlic powder, 1 cup heavy whipping cream, and 2/3 cups milk). Heat over low heat, watching periodically. If you're using fresh garlic, you'll want the garlic to become so soft it "mushes" when you touch it with a spatula. This process takes at least 20-30 minutes and only gets better the longer you wait. Of course, I wasn't using fresh garlic so I allowed my garlic powder, cream, and milk to cook over low heat for about 30 minutes, allowing the flavors to meld.
Add your potatoes to a large pot, cover with cold water, and add a generous amount of salt to the water. Let the potatoes boil until they are soft and can be pierced with a fork.
Now it's time to marry all the ingredients together. Drain the potatoes and put them back in the pot on the stove to cook off the remaining moisture. At this point, I always pass my potatoes through a food mill or a potato ricer because that is what yields that very creamiest mashed potatoes. You can do that, or mash them with a potato masher. If you've used fresh garlic cloves make sure you press the garlic through a mesh strainer or mash the garlic with the back of a spatula or spoon. You want to be sure to get the garlic mashed and incorporated into the potatoes!
Now add the potatoes (and garlic, if using fresh) back into the pan and add the butter and cream mixture and stir, whipping the potatoes with a whisk or a wooden spoon, until you get the desired creamy consistency. Add salt and pepper to taste. Place into a bowl and garnish with a little more butter.