Garlic puree cream can be yours thanks to the best garlic puree recipe! Roasted garlic crushed with airy potatoes, butter and cream of herbs to create a soft and creamy puree. This roasted garlic puree recipe is the perfect addition to your holiday roast.
We have a few more potato recipes you can check out: Air Fryer baby potatoes, slow-cooked mashed potatoes, mashed potatoes and baked potatoes in an instant pot.
How to make garlic puree
Making roasted garlic potatoes is easy, but a little more intense than regular mashed potatoes because of the fact that you have to roast the garlic. Garlic can be roasted while you prepare and cook the potatoes so it does not add too much time. There are basically 4 steps: roasting the garlic, making a herb cream, cooking the potatoes and then mixing everything to form a creamy garlic puree.
What is the best potato to use for mashed potatoes?
- Dormant potatoes – Creates the softest potatoes. However, you need to remove the shells.
- Red Potatoes – Creates the most creamy potatoes. Preserve the skin or remove them.
- Yukon Gold – Creates the richest potatoes. Preserve the skin or remove them.
Variations of recipes
Roasted garlic puree with cream cheese
Prefer cream cheese with potatoes? Replace 1/4 cup butter with 1/4 cup cream cheese. Taste and adjust as needed.
Homemade garlic puree with peel
Love some texture for your theaters? Use red potatoes or golden yukon potatoes and leave the peels. No other edits are needed.
Ceramic puree with milk
You do not have heavy cream or prefer to reduce calories? Replace the heavy cream with 1.5 cups of milk. Or even half and half. Add up to 1/2 extra cup of milk until you get your favorite texture.
Simple tips for garlic puree:
- Chicken soup in front of water – Boil the diced potatoes in chicken broth (like our Instant Pot Bone Broth) to further enhance the flavor.
- Potato Riser – For the smoothest potatoes, transfer the cooked potatoes through a Potato slicer. It will only work with peeled potatoes.
- Mashed potatoes – Prefer mashed steakhouse, with some lumps? Give up the racer and crush by hand with a Mashed potatoes.
- Foamed – For light and airy tartars, use a hand mixer to whisk the cooked potatoes. Do not mix too much, because you will end up with sticky mashed potatoes.
- Prepare them early – Once done, transfer the garlic puree to a slow cooker on low for up to two hours.
How many potatoes should you make for a person?
Thought a pound per person. This recipe uses 4 kg of potatoes, and therefore serves 8 people.
How to reheat potato leftovers
- Reheat potatoes on the stove – Add a tablespoon of butter and 1/2 cup heavy cream to a medium-sized pot and heat over medium heat. Stir cold leftover potatoes into the heated butter / cream mixture. If you have a lot of potatoes, you will need to gradually add more butter / cream until you reach your favorite texture.
- Reheat potatoes in the microwave – Alternatively, you can add the butter, heavy cream and potato leftovers to a covered baking pan and cook at 300 degrees Celsius until warmed up. Again, if you have a lot of potatoes, you will need to gradually add more butter / cream until you reach your favorite texture.
What to serve with garlic puree
Prime Rib recipe (Visit us Rib ribs Down!)
Sous Vide Prime Rib
Smoked prime rib
Smoked beef almonds
Smoked turkey
Smoked turkey wings
Beef Wellington
Instant meatballs pot
Swedish meatballs
Instant salmon pot
Baked lobster tail
What wine goes with mashed potatoes
Pinot Noir, Chardonnay (without oak), Cote du Ron, Barbara, Merlot
Garlic puree
The best creamy garlic puree recipe! Roasted garlic mashed with soft potatoes and butter for a perfect holiday recipe.
Dishes: 10 people
Calories: 462JNF
cost: $ 10
Ceramic garlic puree without herbal cream:
- 3 Heads garlic (* Note 1)
- 1.5 tablespoon Olive oil
- 4 To School Red or dormant potatoes (* Note 2)
- 2 Cups sweet cream
- 1 tablespoon Fresh thyme
- 1 tablespoon Fresh rosemary
- 3/4 Goblet Salt without salt, cut into cubes + more to serve
- Kosher salt, to taste
- Black pepper, to taste
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Preheat the oven to 400 degrees Celsius and bring a large pot of salted water to a boil.
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Roast the garlic: Preheat the oven to 400 degrees F. Cut the 1/4 top of each garlic head. Place each head of garlic, cut side up, on its own piece of aluminum foil. Drizzle over each head 2 teaspoons of olive oil. Wrap the foil around the garlic and stir well to seal. Put the aluminum packs in the oven and roast until the garlic is soft and fragrant, about. 45 minutes to an hour. Set aside to cool.
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Cook the potatoes: Bring a large pot of salted water to a boil. Peel the potatoes and cut each potato into 1-inch pieces. Once all the potatoes have been cut into cubes, put the diced potatoes in a large colander and rinse with warm water (this helps remove excess starch). After rinsing, add them to a pot of boiling water return the water to a boil and lower the heat to medium-high cook until potatoes can be easily pierced with a fork (about 13 to 15 minutes. Transfer to the same large strainer for drainage. (* Note 2)
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Prepare the herb cream: Add the heavy cream, rosemary and thyme to a medium saucepan and bring to a boil over medium-high heat, about. 5 minutes. (The mixture will bubble vigorously, which helps reduce the liquid and concentrate the flavor.) Strain the mixture, discard the solids and rinse the pot. Return the soaked cream to the pot and season with salt and pepper. Cover and set aside. (Should get about 1 1/3 cups.)
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Prepare the garlic potatoes: Transfer the potatoes back to the pot and add the herb cream and butter. Squeeze the roasted garlic cloves from two garlic cloves into the potato mixture and mash into a cream. Taste and season with salt and pepper. Add more roasted garlic to a stronger flavor, if desired.
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Transfer mashed potatoes to a serving bowl, dotted with a generous pat of butter and sprinkle with rosemary, thyme and black pepper. Above garlic chips, and serve immediately.
Note 2 – Move the potato cubes through a rice mill before squeezing for the softest results.
Inspired recipe New York Times
Calories: 462JNF | Carbohydrates: 37P | protein: 6P | Oil: 34P | Saturated fat: 20P | Polyunsaturated fat: 1P | Unsaturated fat: 10P | trans fat: 1P | Cholesterol: 102Mg | sodium: 150Mg | potassium: 836Mg | fiber: 3P | Sugar: 1P | vitamin: 1167IU | Vitamin C: 14Mg | calcium: 77Mg | iron: 2Mg
