This morning I got up at 7am and went on a run through foggy Presidio Heights. I was proud of myself because whenever I attempt to set my alarm early enough to get a run in before the day starts, I usually shut it off and go back to sleep. I am glad I got myself out of bed this morning because it felt great! There were many people already out and about running or walking their dogs. I have to leave for work soon, but I wanted to post this recipe for homemade creamy garlic mashed potatoes because I made them yesterday for lunch and they turned out really yummy! This recipe is adapted from Alton Brown’s garlic mashed potatoes recipe, but I tried to make it a little lighter and I added some garlic salt and some parsley in the end for extra flavor. I served it with German meatballs (recipe to come soon!) and the two went great together. Happy Tuesday! XoXo
Recipe adapted from Alton Brown’s Creamy Garlic Mashed Potatoes Recipe, 2004.
- 4 medium russet potatoes
- 2 tsp garlic salt
- 1 cup half-and-half
- ½ cup milk
- 4 cloves fresh garlic, minced
- ½ cup freshly grated Parmesan cheese
- Parsley for garnish
- Boil potatoes for about 40 minutes, until a fork easily pokes through.
- Once cool enough, peel skins off and place cover back on pot.
- In a medium saucepan, add half-and-half, milk, garlic, and garlic salt and bring to a gentle boil over medium heat while stirring.
- Once bubbles begin to form, reduce heat to low and stir occasionally to thicken.
- Add sauce and Parmesan cheese to potatoes in original pot and mash with a potato masher until creamy and well blended.
- Add more milk if needed.
- Serve warm and sprinkle with fresh parsley.
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Happy Tuesday and good for you for getting out there and running. I heard the fog is suppose to be gone, I think starting tomorrow. yah!!
Yayy maybe it will feel more like summer around here!
Garlic in anything is great, but garlic mashed potatoes? Heaven! I used to really shy away from processed ingredients when natural ones were available, but I find I’m actually using garlic powder more and more (not as a substitute for fresh garlic – as an additional ingredient to amp up the flavor). I haven’t used it in garlic mashed potatoes, but next time I make them I think I’ll give it a try. Anyway, good recipe – thanks.
I have to buy some garlic powder, I only have garlic salt, but you can only use so much of that until you have made it way too salty LOL
I love how you’re sharing more of your personal life with us readers! And you’re so good for getting in an early morning run. My snooze button ALWAYS wins 😉 Loving your mashed potatoes with Parmesan cheese! Sounds so savory!
Aww thanks Jackie 🙂