My BigMouth Blog | A Blog by Jason Glover

Garlic-IPA Mashed Potatoes - Dads That Cook

By Jason Glover

Beer in mashed potatoes? Yes please! Chef Paul Murray shares his crowd-pleasing recipe for Garlic-IPA Mashed Potatoes. A unique twist on an old favorite that'll make the whole family "hoppy"!

Yields8 Servings
Prep Time50 minsCook Time1 hrTotal Time1 hr 50 mins

TOOLS
 2 squares of foil (about 5 x 5")
 Clean paper towels
 Large pot
 Colander
 Small saucepan
 Whisk
 Cutting board
 Fork
INGREDIENTS
FOR THE POTATOES
 2 lbs 2 lbs. Yukon Gold potatoes (peeled and cubed for faster boiling)
 Cold water
 Sea salt (table salt is okay too)
For Roasted Garlic Paste:
 2 heads garlic
 2 tbsp olive oil
 2 thyme sprigs
 Sea salt & pepper, to taste
 ½ cup unsalted butter (1 stick)
 1 cup heavy cream
 ½ cup IPA beer of your choice

PREHEAT THE OVEN
1

Preheat an oven to 450°F.

ROAST THE GARLIC
2

For each garlic head, remove as much of the papery outside skin as you can. (TIP: Use your hands to gently rub off the loose skin.)

3

With a sharp knife, slice the top of whole garlic head off, exposing the tops of the garlic cloves.

4

Place each head in the center of a piece of foil.

5

Drizzle 1 tbsp. of olive oil over each head, then top with a sprig of thyme and season with a touch of salt and pepper.

6

Remove from the oven, open each pouch and let cool for 5 minutes.

7

Use a paper towel folded over a few times to act like a small potholder and squeeze the cloves out onto a cutting board.

8

Mash the garlic with a fork until smooth. (TIP: Watch the video for this technique.)

BOIL THE POTATOES
9

Add the potatoes to a large pot of cold, salted water.

10

Boil over high heat until the potatoes are fork tender.

11

Drain the potatoes and return to the pot. Mash with a potato masher until smooth. (You can also use an immersion blender.)

MAKE THE GARLIC SAUCE
12

Add the butter, heavy cream and 2 sprigs of thyme to a small saucepan and heat over medium heat.

13

Bring the mixture to a boil, then reduce heat to low and simmer for 10 minutes.

14

Remove the thyme sprigs, add the garlic paste, and simmer for another 3 minutes. (TIP: Use a whisk to stir and break up the garlic. )

15

Season with salt and pepper to taste.

16

Stir in the IPA.

MIX THE GOODNESS
17

Add about 1 cup of the garlic-IPA cream to the mashed potatoes and mix well.

18

Taste and adjust the flavoring if needed (add more garlic cream, salt or pepper).

SERVE & ENJOY
19

Dig in and enjoy!

Cook time is cumulative for boiling the potatoes and roasting the garlic.

Ingredients

TOOLS
 2 squares of foil (about 5 x 5")
 Clean paper towels
 Large pot
 Colander
 Small saucepan
 Whisk
 Cutting board
 Fork
INGREDIENTS
FOR THE POTATOES
 2 lbs 2 lbs. Yukon Gold potatoes (peeled and cubed for faster boiling)
 Cold water
 Sea salt (table salt is okay too)
For Roasted Garlic Paste:
 2 heads garlic
 2 tbsp olive oil
 2 thyme sprigs
 Sea salt & pepper, to taste
 ½ cup unsalted butter (1 stick)
 1 cup heavy cream
 ½ cup IPA beer of your choice

Directions

PREHEAT THE OVEN
1

Preheat an oven to 450°F.

ROAST THE GARLIC
2

For each garlic head, remove as much of the papery outside skin as you can. (TIP: Use your hands to gently rub off the loose skin.)

3

With a sharp knife, slice the top of whole garlic head off, exposing the tops of the garlic cloves.

4

Place each head in the center of a piece of foil.

5

Drizzle 1 tbsp. of olive oil over each head, then top with a sprig of thyme and season with a touch of salt and pepper.

6

Remove from the oven, open each pouch and let cool for 5 minutes.

7

Use a paper towel folded over a few times to act like a small potholder and squeeze the cloves out onto a cutting board.

8

Mash the garlic with a fork until smooth. (TIP: Watch the video for this technique.)

BOIL THE POTATOES
9

Add the potatoes to a large pot of cold, salted water.

10

Boil over high heat until the potatoes are fork tender.

11

Drain the potatoes and return to the pot. Mash with a potato masher until smooth. (You can also use an immersion blender.)

MAKE THE GARLIC SAUCE
12

Add the butter, heavy cream and 2 sprigs of thyme to a small saucepan and heat over medium heat.

13

Bring the mixture to a boil, then reduce heat to low and simmer for 10 minutes.

14

Remove the thyme sprigs, add the garlic paste, and simmer for another 3 minutes. (TIP: Use a whisk to stir and break up the garlic. )

15

Season with salt and pepper to taste.

16

Stir in the IPA.

MIX THE GOODNESS
17

Add about 1 cup of the garlic-IPA cream to the mashed potatoes and mix well.

18

Taste and adjust the flavoring if needed (add more garlic cream, salt or pepper).

SERVE & ENJOY
19

Dig in and enjoy!

Garlic-IPA Mashed Potatoes

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