Mashed potatoes with garlic and green onions
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Garlic is one of the most popular and delicious flavorings for mashed potatoes. But to avoid being overpowered by its strong flavor and aroma, it's best to add it to the potatoes as a creamy infusion rather than fresh. Heat cream and butter, adding crushed garlic cloves and thyme for a more interesting spicy aroma. The longer the cream steeps in the garlic, the more intense the flavor. Pour the flavored cream over the mashed potatoes, sprinkle with fresh chives, and serve.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2-3 kg of peeled potatoes
- 1 cup heavy cream
- 55 g butter
- 4 cloves garlic, lightly crushed
- 3 sprigs of fresh thyme
- 2 tbsp chopped chives
We recommend
Cooking the dish according to the recipe:
- Place the sliced potatoes in a large saucepan, cover with cold water, and add a large pinch of salt. Bring to a boil and simmer until the potatoes are tender, about 20-30 minutes. Drain well.
- Meanwhile, heat the cream, butter, garlic, and thyme in a small saucepan. While the potatoes are still warm, press them through a potato masher or strain them through a sieve into a bowl. Stir in the warm cream little by little, straining it through the sieve until the potatoes are fluffy. Season with salt and pepper, and gently fold in the onion. Serve with spicy chicken leg.
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