Black Garlic Mashed Potatoes, Creamy Umami Comfort
These Black Garlic Mashed Potatoes are rich, smooth, and deeply savory. Our I Love Black Garlic Puree melts into warm cream and butter, then folds into fluffy potatoes for a side that tastes like a steakhouse classic.
Yield serves 4 to 6
Time 15 minutes prep, 20 minutes cook
Ingredients
- 2 lbs Yukon Gold or russet potatoes, peeled and cubed
- 3 tbsp I Love Black Garlic Puree
- 4 tbsp unsalted butter
- 1/2 cup heavy cream, or milk for lighter texture
- 2 tbsp sour cream or cream cheese, optional
- 1 tsp sea salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- Optional garnish, chopped chives or parsley
Instructions
- Boil Place potatoes in a large pot, cover with cold water, add a pinch of salt. Boil 15 to 20 minutes until fork tender.
- Drain and dry Drain well, return to the warm pot for 1 minute to evaporate moisture.
- Warm flavor base Gently heat butter, cream, and black garlic puree until butter melts and the puree dissolves. Do not boil.
- Mash Mash potatoes until smooth. Pour in the warm black garlic mixture. Stir in sour cream or cream cheese if using.
- Season and serve Add salt and pepper to taste. Spoon into a serving bowl, swirl the top, garnish with herbs.
Pro Tips
- Warm cream and butter before adding to keep the texture silky.
- Do not overwork the potatoes to avoid a gummy texture.
- For extra richness, finish with a spoon of Black Garlic Butter.
Serving Ideas
- Pair with Black Garlic Steak
- Serve under braised short ribs or roasted mushrooms
- Top with crispy shallots for texture
Approximate Nutrition, per serving
Calories 260, Fat 12 g, Carbs 34 g, Fiber 3 g, Protein 4 g, Sodium 430 mg
Make It With The Best Black Garlic
Get the star ingredient, I Love Black Garlic Puree, 7 oz, for smooth, consistent umami in every batch.
