Servings: 5-6

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Elephant Garlic Mashed Potatoes


2 – 3 cloves Frieda’s Elephant Garlic, peeled and quartered
1/4 cup chicken broth
1/4 cup light cream or milk
4 large (2 pounds) Frieda’s Yukon Gold, or regular russet potatoes cooked, drained
and peeled
1/3 cup milk or light cream
2 to 3 tablespoons softened butter
1 tablespoon Frieda’s Fresh Chives, chopped
Salt and white pepper to taste


In a small saucepan, cook garlic with broth over low heat, simmering for 10 to 15 minutes until very tender. Add the 1/4-cup light cream; simmer 5 to 10 minutes more. Puree this mixture; set aside. For mashed potatoes, mash desired cooked potatoes with remaining 1/3-cup milk, and butter. Beat in Chives and garlic puree; season to taste.