Jeff Grossman/NYC wrote:The recipe called for 4 cloves to be boiled with the potatoes. I used 12. No flavor whatsoever.
I like oven-roasted but that takes a long time on a day when the oven is heavily allocated. Maybe use that garlic press hand-tool thingie? Or, as you suggest, a quick saute to bring the flavor up and mash them in.
I don't think you necessarily want raw garlic in your mashed potatoes -- go for the roasted garlic. Rosted garlic is how I use up the garlic that looks as if it's about to sprout. I just cut off the tops, pour on a little olive oil, wrap in tin foil and roast in a very hot oven for about 40 minutes. The thing is, I usually always have it on hand. I squeeze it into a jar, cover with olive oil and a sprinkle of cracked pepper. When it's time to make garlic mashed potatoes, that jar is waiting for me in the fridge. I just scoop out a heaping tablespoon or so, olive oil and all, and whirl it all together with lots of butter and any cream needed for desired consistency. The flavor is unmistakably garlicky! Roasted garlic keeps well in olive oil at refrigerated temperatures. Hope you give that a try next time.