Mashed Potatoes With Garlic and Basil
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 6 to 8medium Washington, Idaho or Yellow Gold potatoes
- 6whole garlic cloves, peeled
- Salt to taste
- 2tablespoons virgin olive oil
- 1¼cups warm milk
- 2tablespoons finely chopped fresh basil
- Freshly ground white pepper
Preparation
- Step 1
Peel the potatoes and cut them into ¾-inch cubes. Place the pieces in saucepan and cover with water. Add the garlic and salt.
- Step 2
Bring to a boil and simmer for 15 minutes or until the potatoes are tender. Do not overcook.
- Step 3
Drain. Discard garlic. Put the potatoes through a food mill or ricer, or mash them well with a potato masher.
- Step 4
Add the olive oil, and beat to blend. Add the warm milk, basil and pepper. Blend well. Serve piping hot.
Private Notes
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Cooking Notes
Agnès
This was amazing. I recommend not discarding the garlic cloves and instead smashing them with the potatoes to enhance the garlic flavor. You might want to adjust the quantity of milk to 1 cup instead of 1.5 cups to make it more dense. Just check as you pour and mix until you have the consistency desired.
Max Alexander, Rome, MasterChef Italia
Boil potatoes whole, unpeeled. As soon as you can handle them, cut in half and run each half through the ricer, cut side down. The skin will stay behind. Saves time, and potatoes will retain moisture. Also best technique for gnocchi.
Nell
10-25-20: Made with Franey’s lemon chicken recipe. Added sour cream as well as milk, and more garlic. Also left garlic cloves in and mashed with potatoes (why discard? waste of flavor). Used thyme rather than basil. Licked the plate.
Lee
In this recipe, which Pierre Franey brought to The Times in 1992 in one of his 60-Minute Gourmet columns, two teaspoons of lemon zest are added to a simple sauce of lemon juice, thyme, garlic and shallots. It is, at once, lively and elegant. To round it out, it needs a sturdy accompaniment. Mr. Franey suggested mashed potatoes with garlic and basil, with just a little olive oil swirled in.
Featured in: 60 Minute Gourmet.
Tina
This was fabulous! I forgot to remove the garlic cloves before mashing, but it didn't matter, they just mashed right in. Didn't have basil the first time I made it, but it was still wonderful. Used fresh basil the second time, and it was even more delicious and not too strongly basil-flavored. Wonderful accompaniment.
Meridith
Sadly, the garlic flavor doesn't come through at all.
Mary
I should have cut back on the milk - mine came out like. Soup!
Tim Carroll
Excellent. I added some chopped preserved lemon to the potatoes to go with a chicken meunière.
Becky B.
Very tasty and a nice, fresh taste to my normal mash, and WAY less dairy than we usually use, so clearly healthier as well! I put 4 whole cloves in the water, and left 2 in when I mashed them, but we love garlic. It was easy, great flavors, and we will definitely make this again! Thank you!
Michelle
Way too much milk-I always add a little at a time until I get the consistency I want. And leave the garlic in when you mash the potatoes.
farmerp
Any chance someone has tried this with pesto?
nancy
Wonderful recipe- so much flavor without butter!
Max Alexander, Rome, MasterChef Italia
Boil potatoes whole, unpeeled. As soon as you can handle them, cut in half and run each half through the ricer, cut side down. The skin will stay behind. Saves time, and potatoes will retain moisture. Also best technique for gnocchi.
demarcate
Oof gotta say this is probably my first total flop from this site. I mean it was ok but there are so many incredible recipes for mashed potatoes I can't imagine making this one again.
Agnès
This was amazing. I recommend not discarding the garlic cloves and instead smashing them with the potatoes to enhance the garlic flavor. You might want to adjust the quantity of milk to 1 cup instead of 1.5 cups to make it more dense. Just check as you pour and mix until you have the consistency desired.
Mary
I should have cut back on the milk - mine came out like. Soup!
Tina
This was fabulous! I forgot to remove the garlic cloves before mashing, but it didn't matter, they just mashed right in. Didn't have basil the first time I made it, but it was still wonderful. Used fresh basil the second time, and it was even more delicious and not too strongly basil-flavored. Wonderful accompaniment.
joanna
I recommend sautéing the garlic IN the two tbsp of olive oil, and then adding them to the potatoes together.
Adam
Mashed the garlic with the potatoes and substituted tarragon for the basil. Also used soy milk to make it vegan. Really great, creamy mashed potatoes.
Nell
10-25-20: Made with Franey’s lemon chicken recipe. Added sour cream as well as milk, and more garlic. Also left garlic cloves in and mashed with potatoes (why discard? waste of flavor). Used thyme rather than basil. Licked the plate.
Tim Carroll
Excellent. I added some chopped preserved lemon to the potatoes to go with a chicken meunière.
SK
Made it on Thanksgiving for family. Everyone loved it! A Really Great recipe.
Meridith
Sadly, the garlic flavor doesn't come through at all.
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