I like garlic mashed potatoes where the garlic flavor really comes through. I've found that the best way to permeate mashed potatoes with a garlicky essence is to use crushed raw garlic. This recipe also utilizes a rather unusual ingredient, white balsamic vinegar. It adds a slight tanginess and sweetness that balances out the salt. The recipe calls for a potato ricer, which will make the potatoes impeccably smooth -- if you don't have one, you should get one, but in the meantime a regular masher will work fine too. This recipe can easily be doubled or tripled for larger gatherings. I like my potatoes fairly salty, but if you don't, use a little less salt than the recipe calls for.

Oct. 1, 2021, 11:50 a.m.

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