Garlic mashed potato

Can any New England local tell me a recipe for garlic mashed potato? We had it while we were in Boston and also Vermont and it was lovely. Do you cook the garlic with the potato, or is it added at the mashing stage? And if so, how is it cooked?

On our first night in Boston I was offered garlic mashed potato and decided to have it as it sounded a bit different. Then we were offered it just about everywhere so concluded it must be a local dish. Of course we have mashed potato in the UK but I%26#39;d not come across it with garlic before. Yummy!

Garlic mashed potato

My sister makes it from time to time, though I%26#39;m not sure the exact process. She finds a lot of her recipes on www.allrecipes.com, so I%26#39;m sure a simple search would bring up what you%26#39;re looking for.

Garlic mashed potato

Hi Anqiem47,

Exactly Celebrian %26amp; Anqiem47,

I check online all the time too for the different sites that have recipes and try different ways of making things. This site is great, I use it alot of times....

www.foodnetwork.com

Look for Emeril LaGasse%26#39;s garlic mashed potatoes while you%26#39;re at it on this site!

I make garlic mashed potato all the time, although I%26#39;ve never had it whilst in Boston. I usually roast a whole garlic bulb in the oven for a while until it goes soft, this gives the garlic a more subtle flavour. Then add it to the mash. Yum indeed

Depends on how garlicky you%26#39;re interested in making it.

As noted by the previous poster, roasting the bulb will make it sweeter but it also loses some of the pungency. I prefer that method when using the softened garlic as a spread on fresh bread.

What I have done in past is throw the number of cloves you want into the water as you are boiling the potatoes. You might choose larger ones which you can dice, so as they cook they impart the flavor through the water. Drain, add butter and milk and mash right along with the potatoes. They will be soft enough at that point.

Garlic mashed potato is a Southern dish. Yes, Emeril came from Massachusetts but the dish is really New Orleans Italian. Boil the garlic cloves with the potatos. Drain, add milk, parmesan cheese, butter, salt, pepper and mix with your blender. The trick is to whip them more than mash them.

Thanks you so much for all the hints and recipes - I%26#39;m not cooking this evening but I%26#39;ll have a go later in the week. :)