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Anne Burrell Garlic Mashed Potatoes

Anne Burrell Garlic Mashed Potatoes. Place the potatoes in a large, wide pot and cover with 2 inches of water. The water should taste like the sea.

The water should taste like the sea. Season the water with salt. Do not use a food processor or blender.

Remove The Pan From The Stove, And Set It Aside To Cool.

Add the garlic and red pepper flakes, and cook for another two minutes. Bring the water to a boil and reduce to a simmer. Add the onions, then season with salt and cook until the onions are soft and very aromatic, 5 to 7 minutes.

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Melt The Butter In A Large Saucepan Over Medium Heat.

Once the potatoes are cooked, drain and shake off excess water. Season with salt, and cook until the onions are translucent. Bring the pot of water to a boil and.

Season The Water With Salt.

 

Garlic, cream and butter are all you need to jazz up this comfort food classic from chef anne burrell. Cool the potatoes until they are tender all the way through when poked with a fork. It will result in a very sticky and rubbery end product.

Drain The Potatoes And Garlic Well And Pass Through A.

Get garlic yukon gold mashed potatoes recipe from food network Anne burrell mashed potatoes recipes. Probably about 20 to 25 minutes.

Heat 2 Tablespoons Of Olive Oil In A Sauté Pan, And Add The Onions.

Do not use a food processor or blender. This is a deliciously rich mashed potato recipe with a subtle garlic flavor. The water should taste like the sea.

 

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