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"!
Preheat an oven to 450°F.
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.)
With a sharp knife, slice the top of whole garlic head off, exposing the tops of the garlic cloves.
Place each head in the center of a piece of foil.
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.
Remove from the oven, open each pouch and let cool for 5 minutes.
Use a paper towel folded over a few times to act like a small potholder and squeeze the cloves out onto a cutting board.
Mash the garlic with a fork until smooth. (TIP: Watch the video for this technique.)
Add the potatoes to a large pot of cold, salted water.
Boil over high heat until the potatoes are fork tender.
Drain the potatoes and return to the pot. Mash with a potato masher until smooth. (You can also use an immersion blender.)
Add the butter, heavy cream and 2 sprigs of thyme to a small saucepan and heat over medium heat.
Bring the mixture to a boil, then reduce heat to low and simmer for 10 minutes.
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. )
Season with salt and pepper to taste.
Stir in the IPA.
Add about 1 cup of the garlic-IPA cream to the mashed potatoes and mix well.
Taste and adjust the flavoring if needed (add more garlic cream, salt or pepper).
Dig in and enjoy!
Cook time is cumulative for boiling the potatoes and roasting the garlic.
Ingredients
Directions
Preheat an oven to 450°F.
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.)
With a sharp knife, slice the top of whole garlic head off, exposing the tops of the garlic cloves.
Place each head in the center of a piece of foil.
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.
Remove from the oven, open each pouch and let cool for 5 minutes.
Use a paper towel folded over a few times to act like a small potholder and squeeze the cloves out onto a cutting board.
Mash the garlic with a fork until smooth. (TIP: Watch the video for this technique.)
Add the potatoes to a large pot of cold, salted water.
Boil over high heat until the potatoes are fork tender.
Drain the potatoes and return to the pot. Mash with a potato masher until smooth. (You can also use an immersion blender.)
Add the butter, heavy cream and 2 sprigs of thyme to a small saucepan and heat over medium heat.
Bring the mixture to a boil, then reduce heat to low and simmer for 10 minutes.
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. )
Season with salt and pepper to taste.
Stir in the IPA.
Add about 1 cup of the garlic-IPA cream to the mashed potatoes and mix well.
Taste and adjust the flavoring if needed (add more garlic cream, salt or pepper).
Dig in and enjoy!
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