Skip to Main Content
  • Shop the Sale & Get Grill Assembly and Delivery from a Local Dealer  |Find a Dealer
Double Garlic Mashed Potatoes

Double Garlic Mashed Potatoes

By Timothy Hollingsworth

These creamy potatoes showcase garlic cloves two ways: Some cloves get cooked in wine until soft and toasty while others are smashed then simmered in cream to infuse it with additional garlic flavor. All of it gets mashed into the potatoes. If you are serving a crowd, know that the recipe is easily doubled.

Prep Time

10 Minutes

Cook Time

45 Minutes

Ingredients

How many people are you serving?

4

Activating this element will cause content on the page to be updated.
Units of Measurement:
main
Kosher salt
2 Pound fingerling potatoes
1/4 Cup olive oil
1/2 Cup garlic cloves, divided
1 Cup dry white wine
4 Cup heavy cream
6 Sprig fresh thyme
4 Ounce (8 Tbsp) unsalted butter, cut into 8 pieces
2 Teaspoon freshly ground black pepper, plus more to taste
2 Tablespoon finely sliced chives

Steps

  • 1

    Fill a large pot with a lid with enough salted water to cover the potatoes. Add the potatoes and bring to a simmer over medium heat on the Traeger Induction cooktop or your stove. Cook until potatoes are fork tender, about 30 minutes. Drain, return potatoes to the pot, cover, and set aside off the heat to keep warm.

    Ingredients
    •  Kosher salt

    • 2 Pound fingerling potatoes

  • 2

    In a medium saucepan, heat the olive oil over medium heat. Add three-quarters of the garlic (about 18 cloves) and cook, stirring occasionally, until garlic is a light golden brown. Add the wine and cook until almost all the wine has evaporated and the garlic is soft, about 10 minutes. Remove from the heat and reserve.

    Ingredients
    • 1/4 Cup olive oil

    • 1/2 Cup garlic cloves, divided

    • 1 Cup dry white wine

  • 3

    Smash the remaining 6 to 8 garlic cloves. Then put the smashed cloves in a clean medium saucepan. Add the cream and the six sprigs of thyme. Bring to a simmer over medium heat, then cook for another 10 to 15 minutes to infuse the cream with the garlic and thyme flavor. Meanwhile, set a fine mesh strainer over a bowl or a liquid measure. Strain the cream into the bowl, discarding the solids.

    Ingredients
    • 4 Cup heavy cream

    • 6 Sprig fresh thyme

  • 4

    Begin mashing the potatoes. As you mash, slowly add the hot garlic- and thyme-infused cream. Add the reserved garlic and wine mixture and continue mashing until you reach your desired consistency. Add the butter, 1 Tbsp kosher salt, and the pepper, and stir to melt the butter and combine. Season to taste with additional salt and pepper. Serve topped with the chives and thyme leaves. Enjoy!

    Ingredients
    • 4 Ounce (8 Tbsp) unsalted butter, cut into 8 pieces

    • 2 Teaspoon freshly ground black pepper, plus more to taste

    • 2 Tablespoon finely sliced chives

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.

Your Cart


Your Cart