Garlic-Parmesan Mashed Potatoes
Why This Recipe Works
We started with potatoes, butter, and whole milk and opted for Yukon Golds for their buttery flavor and supersmooth texture. To get truly complex garlic flavor, we added it in three ways. We incorporated garlic paste sautéed in butter for clean, mellow flavor; a very small amount of raw garlic paste for assertiveness; and a small amount of rehydrated garlic powder also sautéed in butter for complex, lightly roasted flavor. In order to maximize the garlic powder’s flavor, we first bloomed it in water to reactivate the enzyme that produces the compound allicin, which is responsible for garlic’s characteristic flavor.