Everybody’s had garlic mashed potatoes. There can’t be that many ways to make garlic mashed potatoes can there? Well, I don’t know, but here’s how I do it.
- 8 medium new red-skin potatoes
- 4-6 large cloves garlic, thinly sliced
- 1 sprig rosemary
- 3 tablespoons butter (olive oil will also work)
- a couple dollops of sour cream (I culture my own)
- 2 tablespoons minced chives
- salt
- pepper
Steam the potatoes until tender.
While the potatoes are steaming, gently saute the garlic and rosemary in the butter (or olive oil) to make an infused oil.
Mash the potatoes, leaving the skins on. Strain the infused oil into the potatoes. Add the sour cream, chives, salt, and pepper and stir until mixed.
Mmm, sounds great! I actually just press raw garlic into the bowl that I will mash the potatoes in. Add some butter, raw cream and some raw milk and mash.
I noticed you said you culture your own sour cream, is your recipe on your blog? I’ve been doing my own too and love it. I do it the same as my yogurt and use a few tablespoons of yogurt as the starter.
How neat! Is it really this slipme? You make it look easy.
Just pressing the garlic in was my first thought, but I wanted to add the rosemary flavor as well, so I went with the infused oil.
I do the sour cream with just a little touch of buttermilk (which I also culture myself). The original buttermilk culture did come from the store though.
I wonder if you could culture the cream with (milk) kefir? Have you ever tried?
Nope. Never tried it.
I bet it would work, because like I said I’m making my sour cream like I make my yogurt – I heat the cream (I actually use a mixture of cream and milk, tastes more like the Daisy brand I was used to) and then add the yogurt and keep warm for about 8 hours. I end up straining it a bit with a coffee filter, I like really thick sour cream, again, like the Daisy I used to buy.