Garlic Potatoes

[AusWendy]

Hi Guys,

I'm after some ideas about how to do garlic mashed potatoes. The ways I've
thought of are :
mashing with garlic butter, putting cloves in with the potatoes to cook or
adding roasted or minced garlic when mashing.

Which way do you do them?

Many thanks,

Aus Wendy

[atec77]

Post by AusWendy
Hi Guys,
I'm after some ideas about how to do garlic mashed potatoes. The ways I've
mashing with garlic butter, putting cloves in with the potatoes to cook or
adding roasted or minced garlic when mashing.
Which way do you do them?
Many thanks,
Aus Wendy

2/3 spuds to 1/3 sweet spuds and add smashed garlic to taste
fresh garlic peeled and flattened under a knife blade requires only a
clove or two to add that extra something .

[Bigbazza]

Post by AusWendy
Hi Guys,
I'm after some ideas about how to do garlic mashed potatoes. The ways
mashing with garlic butter, putting cloves in with the potatoes to cook or
adding roasted or minced garlic when mashing.
Which way do you do them?
Many thanks,
Aus Wendy

I usually peel and cut the potatoes into pieces, and I always add a good 3/4
tsp of a seasoned Veggie salt, and 1/2 Tsp sugar...I then peel the cloves of
garlic and cut them into 2 or 3 pieces and add as many as you like to the
potatoes and boil them until just turning soft...I then drain the potatoes
and add a sizable piece of butter to the pot and mash them,... I also use a
lot of ground black pepper and around 3/4 tsp of Chicken Stock Powder.

I then I add a couple of Tblsp of cream and some very hot milk and use the
small electric beaters to really 'cream' them well...They are delicious and
all the family and visitors love them...

Another way is to roast a whole bulb of garlic (1st cutting some off the top
to expose the open top garlic cloves....Squeeze them from each clove, into
the potatoes.....They have a milder effect, but smooth flavour to the mashed
potato

[Craig Welch]

Post by Bigbazza
I usually peel and cut the potatoes into pieces, and I always add a good 3/4
tsp of a seasoned Veggie salt, and 1/2 Tsp sugar...I then peel the cloves of
garlic and cut them into 2 or 3 pieces and add as many as you like to the
potatoes and boil them until just turning soft...I then drain the potatoes
and add a sizable piece of butter to the pot and mash them,... I also use a
lot of ground black pepper and around 3/4 tsp of Chicken Stock Powder.

Don't forget some wasabi in any mashed potato dish.

[Bigbazza]

Post by Craig Welch

Post by Bigbazza
I usually peel and cut the potatoes into pieces, and I always add a good 3/4
tsp of a seasoned Veggie salt, and 1/2 Tsp sugar...I then peel the cloves of
garlic and cut them into 2 or 3 pieces and add as many as you like to the
potatoes and boil them until just turning soft...I then drain the potatoes
and add a sizable piece of butter to the pot and mash them,... I also use a
lot of ground black pepper and around 3/4 tsp of Chicken Stock Powder.

Don't forget some wasabi in any mashed potato dish.
--
Craig http://www.wazu.jp/

I like Wasabi in Japanese dishes, but not too sure about it in Mashed
Potatoes though, Craig..

[Craig Welch]

Post by Bigbazza
I like Wasabi in Japanese dishes, but not too sure about it in Mashed
Potatoes though, Craig..

Just try it ...

[augie]

Post by Craig Welch

Post by Bigbazza
I usually peel and cut the potatoes into pieces, and I always add a good 3/4
tsp of a seasoned Veggie salt, and 1/2 Tsp sugar...I then peel the cloves of
garlic and cut them into 2 or 3 pieces and add as many as you like to the
potatoes and boil them until just turning soft...I then drain the potatoes
and add a sizable piece of butter to the pot and mash them,... I also use a
lot of ground black pepper and around 3/4 tsp of Chicken Stock Powder.

Don't forget some wasabi in any mashed potato dish.

Stock powder? (argh!)

Wasabi - an interesting choice. Not sure I am game...

["Michael" @hotmail.com>]

Post by augie

Post by Craig Welch

Post by Bigbazza
I usually peel and cut the potatoes into pieces, and I always add a
good
3/4
tsp of a seasoned Veggie salt, and 1/2 Tsp sugar...I then peel the
cloves
of
garlic and cut them into 2 or 3 pieces and add as many as you like to the
potatoes and boil them until just turning soft...I then drain the potatoes
and add a sizable piece of butter to the pot and mash them,... I also
use
a
lot of ground black pepper and around 3/4 tsp of Chicken Stock Powder.

Don't forget some wasabi in any mashed potato dish.

Stock powder? (argh!)

I must say that was my reaction too, and god knows what veggie salt is.

Post by augie
Wasabi - an interesting choice. Not sure I am game...

Horseradish and potato are a very common combination, and as wasabi is often
thought of as Japanese horseradish, (in fact that fluorescent green stuff in
tubes has little or no actual wasabi root, and is just powdered horseradish
with green food colouring), it's easy to see how it works.
.

[augie]

Post by "Michael" @hotmail.com>
Horseradish and potato are a very common combination, and as wasabi is often
thought of as Japanese horseradish, (in fact that fluorescent green stuff in
tubes has little or no actual wasabi root, and is just powdered horseradish
with green food colouring), it's easy to see how it works.

I must be a potato salad purist :)

[Craig Welch]

Post by "Michael" @hotmail.com>
Horseradish and potato are a very common combination, and as wasabi is often
thought of as Japanese horseradish, (in fact that fluorescent green stuff in
tubes has little or no actual wasabi root, and is just powdered horseradish
with green food colouring), it's easy to see how it works.

No matter, the green stuff in the tube is *to all intents and
purposes* wasabi.

And it's slightly stronger than the real stuff, that I've had in
some up-market restaurants in Japan, where the waiter will grate it
over your meal on request.

["Michael" @hotmail.com>]

Post by Craig Welch

Post by "Michael" @hotmail.com>
Horseradish and potato are a very common combination, and as wasabi is often
thought of as Japanese horseradish, (in fact that fluorescent green stuff in
tubes has little or no actual wasabi root, and is just powdered horseradish
with green food colouring), it's easy to see how it works.

No matter, the green stuff in the tube is *to all intents and
purposes* wasabi.

Yeah, I doubt you could tell the difference between wasabi, horseradish and
green stuff when mixed with potatoes anyway.

Post by Craig Welch
And it's slightly stronger than the real stuff, that I've had in
some up-market restaurants in Japan, where the waiter will grate it
over your meal on request.

On a shark skin grater no less.

[Bigbazza]

Post by "Michael" @hotmail.com>

Post by augie

Post by Craig Welch

Post by Bigbazza
I usually peel and cut the potatoes into pieces, and I always add a
good
3/4
tsp of a seasoned Veggie salt, and 1/2 Tsp sugar...I then peel the
cloves
of
garlic and cut them into 2 or 3 pieces and add as many as you like to the
potatoes and boil them until just turning soft...I then drain the potatoes
and add a sizable piece of butter to the pot and mash them,... I also
use
a
lot of ground black pepper and around 3/4 tsp of Chicken Stock Powder.

Don't forget some wasabi in any mashed potato dish.

Stock powder? (argh!)

I must say that was my reaction too, and god knows what veggie salt is.

Post by augie
Wasabi - an interesting choice. Not sure I am game...

Horseradish and potato are a very common combination, and as wasabi is
often thought of as Japanese horseradish, (in fact that fluorescent green
stuff in tubes has little or no actual wasabi root, and is just powdered
horseradish with green food colouring), it's easy to see how it works.
.

Veggie Salt is Sea Salt with Dried Onion,Celery, Parsley, Paprika, Garlic,
Sage...As made by Health-Rite....

Web Site with same Veggie Salt I spoke of.

The Chicken Stock Powder gives the mashed potatoes a smooth delicate taste!

https://www.onlyoz.com.au/health-rite-veggie-salt-sea-saltvege-seasoning-250g-aaaa-p-243.html

[Craig Welch]

Post by augie
Wasabi - an interesting choice. Not sure I am game...

A teaspoon won't be dangerous in a saucepan of spuds. You'll just
get a hint of the taste. But it's well worthwhile.

[Bigbazza]

Post by Craig Welch

Post by augie
Wasabi - an interesting choice. Not sure I am game...

A teaspoon won't be dangerous in a saucepan of spuds. You'll just
get a hint of the taste. But it's well worthwhile.
--
Craig http://www.wazu.jp/
Price your own web plan: http://www.wazu.jp/hosting/

Another thing I like in mashed potatoes is Hot English Mustard beaten in....

[ant]

While we're on garlic and spuds and making the garlic milder by boiling or
roasting, I've stumbled on another thing.

Freezing ginger works a treat, so I got some of that cheapo chinese garlic
and froze that.

Well. If you use it while it's still frozen, it's kind-of normal. But! If
you let it thaw, it goes soft and golden, a bit like roasted garlic. It
tastes good but very sweet and mellow, not pungent like raw garlic. It's
very useful!

[Craig Welch]

Post by ant
Freezing ginger works a treat, so I got some of that cheapo chinese garlic
and froze that.

We don't buy Chinese foodstuffs at all. On principle.

["Michael" @hotmail.com>]

Not even Shaoxing wine? Tell me you don't use dry sherry. Do you boycott,
say, Japanese or American products too?

Post by Craig Welch

Post by ant
Freezing ginger works a treat, so I got some of that cheapo chinese garlic
and froze that.

We don't buy Chinese foodstuffs at all. On principle.

[PeterLucas]

Post by "Michael" @hotmail.com>
Not even Shaoxing wine? Tell me you don't use dry sherry. Do you
boycott, say, Japanese or American products too?

Only these Jap companies...........

* Berri

* Tasmanian Heritage

(Bugger :-/ )

* King Island Dairy

(Double Bugger :-/ )

*Big M

*Divine Classic

*Farmers Union Iced Coffee, Cheese, Feelgood, Yogurt

*Frûche

*Masters Flavoured Milk

*Pura Milk products

*YoGo & the YoGo Alley 2 website

*Yoplait Optimal

*Yoplait Petit Miam

*Yoplait Go-Gurt

*Yoplait Le Rice

*Yoplait yogurts

["Michael" @hotmail.com>]

Some of them sound almost Australian.

Post by PeterLucas
Only these Jap companies...........
* Berri
* Tasmanian Heritage
(Bugger :-/ )
* King Island Dairy
(Double Bugger :-/ )
*Big M
*Divine Classic
*Farmers Union Iced Coffee, Cheese, Feelgood, Yogurt
*Frûche
*Masters Flavoured Milk
*Pura Milk products
*YoGo & the YoGo Alley 2 website
*Yoplait Optimal
*Yoplait Petit Miam
*Yoplait Go-Gurt
*Yoplait Le Rice
*Yoplait yogurts

[PeterLucas]

Post by "Michael" @hotmail.com>
Some of them sound almost Australian.

Yeah, like my two favourite ones :-(

Post by "Michael" @hotmail.com>

Post by PeterLucas
* Tasmanian Heritage
(Bugger :-/ )
* King Island Dairy
(Double Bugger :-/ )

I will not be buying my cheeses from them anymore :-/

[Craig Welch]

Post by "Michael" @hotmail.com>
Not even Shaoxing wine?

No.

Post by "Michael" @hotmail.com>
Tell me you don't use dry sherry.

No.

Post by "Michael" @hotmail.com>
Do you boycott,
say, Japanese or American products too?

No.

["Michael" @hotmail.com>]

Post by "Michael" @hotmail.com>
Not even Shaoxing wine?

No.

Post by "Michael" @hotmail.com>
Tell me you don't use dry sherry.

No.

Post by "Michael" @hotmail.com>
Do you boycott,
say, Japanese or American products too?

No.

Judging by your links, animal cruelty seems to be a concern. Surely China
isn't the only country with an abysmal record there. What other countries
do you boycott, if not those two I mentioned?

Whale, when goose fat just won't do.

[augie]

Post by Craig Welch

Post by ant
Freezing ginger works a treat, so I got some of that cheapo chinese garlic
and froze that.

We don't buy Chinese foodstuffs at all. On principle.

Care to share?

[Craig Welch]

Post by augie

Post by Craig Welch

Post by ant
Freezing ginger works a treat, so I got some of that cheapo chinese garlic
and froze that.

We don't buy Chinese foodstuffs at all. On principle.

Care to share?

http://tinyurl.com/ywlh8b
http://tinyurl.com/2h6qez
http://tinyurl.com/yrtyoy
http://tinyurl.com/5u4u2

[augie]

Post by Craig Welch

Post by augie

Post by Craig Welch

Post by ant
Freezing ginger works a treat, so I got some of that cheapo chinese garlic
and froze that.

We don't buy Chinese foodstuffs at all. On principle.

Care to share?

http://tinyurl.com/ywlh8b

Yes, recall reading about this. I was looking more for product
association. Isn't humanity awful what people can do for a dollar :(

Post by Craig Welch
http://tinyurl.com/2h6qez

Fur trade - yes. Shocking - and awful.

Post by Craig Welch
http://tinyurl.com/yrtyoy
http://tinyurl.com/5u4u2

And more head nodding in agreement. Craig, I guess I was looking for
answers more relating to product association. (although I don't expect
you to web trawl for me).

When you say "We don't buy Chinese foodstuffs at all. On principle" I
assume you are of the opinion that all foodstuffs have a questionable
background in regards to production?

For example, the OP's statement about 'el cheapo Chinese Garlic'

[AusWendy]

Post by Craig Welch

Post by ant
Freezing ginger works a treat, so I got some of that cheapo chinese garlic
and froze that.

We don't buy Chinese foodstuffs at all. On principle.
--
Craig

Our local Coles and Woolies have been out of garlic for about 3 weeks !!!!
I'm buying local Tasmanian garlic at $39.99 per kg at the moment. Its a
purplish colour on the peel and I must say its a bit milder than the usual.

Aus Wendy

[PeterLucas]

Post by ant
While we're on garlic and spuds and making the garlic milder by
boiling or roasting, I've stumbled on another thing.
Freezing ginger works a treat, so I got some of that cheapo chinese
garlic and froze that.
Well. If you use it while it's still frozen, it's kind-of normal. But!
If you let it thaw, it goes soft and golden, a bit like roasted
garlic. It tastes good but very sweet and mellow, not pungent like raw
garlic. It's very useful!

Thanks.

Will try that.


Although you can't beat the smell of fresh roasted garlic heads drizzled
with EVOO, Maldon, and cracked pepper.

["Michael" @hotmail.com>]

I find garlic gets bitter after freezing, the same with curry pastes that
contain it. I'm with you on the ginger though, and it makes grating dead
easy too.

Post by ant
Freezing ginger works a treat, so I got some of that cheapo chinese garlic
and froze that.
Well. If you use it while it's still frozen, it's kind-of normal. But! If
you let it thaw, it goes soft and golden, a bit like roasted garlic. It
tastes good but very sweet and mellow, not pungent like raw garlic. It's
very useful!

[AusWendy]

Post by AusWendy
Hi Guys,
I'm after some ideas about how to do garlic mashed potatoes. The ways
mashing with garlic butter, putting cloves in with the potatoes to cook or
adding roasted or minced garlic when mashing.
Which way do you do them?
Many thanks,
Aus Wendy

Thanks for the replies everyone. I now have some interesting ways to do
garlic potatoes :)

Thanks,

Aus Wendy

[ant]

Post by AusWendy
Hi Guys,
I'm after some ideas about how to do garlic mashed potatoes.

My favourite way is to put spuds in cold water and slowly bring to the
simmer (not hard boil, this cracks them and the water gets in and they go
sloppy), and put in as many peeled garlic cloves as you want. You can go
crazy. the garlics cook with the spuds.

Drain, mash, salt, cream/milk, butter, whip with fork...

Lovely garlic taste but not as acrid as it could be.

Great as topping for shepherd's pie, too.