Garlic Mashed Potatoes - Cooks Illustrated

Published September 1, 2000.

Cook the potatoes whole and in their skins, add the right dairy in the right order, and toast--don't roast--the garlic.

The Problem

Garlic mashed potatoes rarely live up to their potential, turning out insipid or breathtakingly strong.

The Goal

Develop the consummate garlic mashed potatoes: soft, creamy, and supple in texture and earthy, buttery, and garlicky in flavor.

The Solution

Cook the potatoes in their skins and peel after cooking for rich, earthy flavor. Toast the garlic cloves in a covered skillet over low heat, use plenty of melted butter, and stir in half-and-half after adding the butter.

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