Skip to main content

Garlic Mashed Potatoes

No pictures today because, well, how on earth do you make mashed potatoes look pretty. Even if they happen to be the best mashed potatoes on earth.

But before the recipe, and to compensate for the lack of photographic evidence, I thought I'd let you in on this little habit of mine. I am a compulsive recipe collector. I collect them from cookbooks and magazines and aunts who cook. And I collect them from every package I come in contact with. Now don't tell me you never thought of baking the chocolate cake from the Hershey's cocoa jar recipe. And you sometimes get unexpected rewards, like this mashed potatoes recipe on the carton of Philadelphia cream cheese.

They were purely plugging their product, but this one's a winner anyway. What you do is boil two potatoes with 2 cloves of garlic thrown in. Peel, then mash both the potatoes and the garlic. Mix in 2 tbsp of cream cheese, a tbsp of butter and a dash of salt. Indulge!

PS: If you stopped by the Burrito Bowl post earlier, you might want to consider a revisit. I've added all the missing recipes.

Comments

notyet100 said…
oh sure chk there,..this one sounds yum..
Curry Leaf said…
Love the burrito bowl. I may make tortilla tonite to tuck these in.But love the mashed potatoes as well.
BTW,sweetie,there is a garlic mashed potato recipe of Julia child and the book has references about it.I am halfway through the book and have already shortlisted few JC recipes.
And b4 I forget,I too collect recipes and they are overflowing,I find them even in the small cornstarch pkts and once found one in a paper bag I got from some shop.And to think I was the only one who did this... :D
aquadaze said…
Oh even I collect recipes! Some I even note down in the most ridiculous of places, like drs visiting cards or sundry receipts!

My daughter loves mashed potatoes, this is a great way of sneaking in some protein!

@ Curry Leaf...haven't yet got the book, though I got my hands on JC's My Life in France. Loving it! No recipes in that...well none so far.
aquadaze said…
I made it and she loved it! Thanks!
Anushruti said…
I love to read recipes scribbled on the back of jars too. And give me mashed potatoes anytime! But without the garlic. :-)
I love garlic mashed potatoes! Sometimes when I have the time, I do roasted garlic mashed potatoes. So so yum.

Popular posts from this blog

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old.

That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit.

Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fruit. It…

Of Brun and Bun Maska

There is more to Bombay's breads than the pao that goes into pao bhaji and vada pao. There's Brun. and there's bun. We will get there. First, you have to get to know the city's Parsis. And Iranis, who are also Zoroastrians, but came to city a little later, in the late 19th or early 20th century. And when they came, they brought with them these little cafes that dot the city.

I am no expert on Irani chai cafes. And I can't tell you whether Yazdani Bakery will provide you the best experience or Kyani's. But I can tell you a few things you need to ignore when you get there. Appearances don't matter; so ignore the fact that the marble/glass top tables and the wooden chairs look a bit dilapidated. Also ignore the rundown look the place sports.

Instead, get yourself settled. And order a bun muska. This one's familiar to you as a first cousin of the soft hamburger bun. It's similar, but just a tad bit sweeter. Maska, of course, is the generous dollop of b…

A Bowlful of Comfort

I have a friend who is quite the globetrotter. Lunches at her place, often right after her trips, are a treasure trove of global flavours. But the last time we met, she was just back from Tamil Nadu and out she brought a bowl of curd rice. I love curd rice and have eaten a lot of it over the years but my friend's version was so full of flavours and textures, it was a revelation. Obviously, I asked for the recipe.

The genius of this curd rice lies in adding the tempering or the tadka twice, once to mix in the rice so it absorbs all the flavours. Then you make a second batch to top the rice with just before you serve, so it adds crunch to the usually mushy dish. The recipe also has a few other elements added in for texture, freshness and flavour.

I over-ate at lunch at my friend's and I over-ate again when I made this for myself for lunch. Plus, all the ingredients you need are likely in your kitchen already so you may as well go make it now.

Ingredients
1/2 cup rice
1 cup plain…