A magnificent and easy Thanksgiving Side-Dish that your guests will gobble up! Black Garlic has a sweet and savory caramelized umami taste that is remarkably mellow. Enjoy the Mashed Potatoes with Black Garlic – it’s special.
Add your mashed potatoes to a baking dish, then swirl in the Black Garlic Paste/Puree (recipe below.) Top with Pink Peppercorns and Chopped Fresh Chives and dig in!
Yes – a Modern Way to Dress Up Mashed Potatoes!
There is a lot to love about this recipe!
Black Garlic has such a unique flavor – the taste: mild and sweet with hints of rich of molasses, balsamic vinegar and a umami bounce. It adds a beautiful black streak and a bold look.
I love to serve recipes with Black Garlic and introduce many to it’s amazing qualities and flavor!
A WONDERFUL SIDE DISH FOR THANKSGIVING!
Easy to Prepare:
- Make the Mashed Potatoes – Add to a buttered Baking Dish
- Make easy Black Garlic Swirl (Puree)
- Swirl on top of the Potatoes
- Reheat in oven (covered with foil.) Garnish with Pink Peppercorns and Chives
What is Black Garlic?
First of all, it is NOT a separate variety!
Black garlic is regular hardneck garlic that has been fermented by the process of low heat and time. During the fermentation process, it turns black and the garlic carmalizes and it gives the garlic a sweet, licorice taste and a fig texture.
- The antioxidant levels increase while no additives or preservatives are used.
- It should be be soft and squishy. That’s on purpose.
- It can easily keep for 12-18 months if kept in a plastic bag and/or the refrigerator.
- Flavor: Mild and sweet with rich umami, molasses, balsamic vinegar, and caramelized notes.
- Higher antioxidants: Contains significantly higher amounts of antioxidants compared to raw garlic.
- Easier digestion: Reduced harsh sugars and broken-down compounds make it gentler on the stomach than raw garlic
- Strength: It does not leave a harsh, lingering garlic odor or breath the way fresh garlic does!
- Can be mashed with a fork and spread on food, or mixed with mayo, softened butter and added to a vinaigrette. Uses are endless!
- Instead of tasting like raw or pungent garlic, black garlic is sweet, savory, and complex.
I bought mine at the Hudson Valley Garlic Festival in late September, where black garlic was more prevalent than ever this year!
Buy at Lindon Garlic Farm (they ship) or Available on Amazon: Black Garlic
Yukon Gold Potatoes feature a buttery flavor profile and creamy yellow flesh
Browned Butter adds an interesting toasted flavor I love!
Potatoes:
3 Pound Yukon Gold Potatoes, Browned Butter, Sour Cream & White Pepper and Sea Salt
Black Garlic Swirl (Puree):
14 Cloves Black Garlic & Browned Butter
Garnishes: Pink Peppercorns and Fresh Cut Chives
Make the Mashed Potatoes:
STEP 1:
Peel and dice the potatoes in 1 inch chunks
STEP 2:
Cook the potatoes in salted water until softened about 18 minutes, drain
STEP 3:
Rice the potatoes while WARM
A POTATO RICER looks like a large garlic press. It has a small hopper with tiny holes at the bottom and a plunger that presses down.
As the potato is squeezed through the small holes, it emerges in tiny, rice-sized fluffy strands.
An amazing tool! Works great with cooked egg yolks too for Deviled Eggs!
This one available on Amazon.
STEP 4:
Mix in all ingredients to the potatoes
- Add together (mix with a rubber spatula):
- Riced Potatoes
- Browned Butter
- Sour Cream
- Sea Salt
- ADD ALL TO A BUTTERED BAKING DISH
- ADD A BLACK GARLIC SWIRL – REHEAT THEN GARNISH WITH PINK PEPPERCORNS AND CHOPPED FRESH CHIVES
Black Garlic Swirl:
– I used 16 of them. Easy to peel and so much creamy goodness!
So easy! Simply used the flat side of knife to cream the garlic… It is very soft!
STEP 5:
Lastly ~ Swirl the Mashed Black Garlic Puree on the Potatoes in the Baking Dish
An easy way to get this done:
Add the puree to a ziplock baggie. Snip off 1/3 inch of a corner and squeeze in circles over the potatoes. Use a small sharp knife to swirl in. Can also use a pastry bag with about a 1/3 inch opening of the tip.
ALSO SEE:
Karen’s Black Garlic Vinaigrette
Artichoke-Burrata Salad with Black Garlic Vinaigrette
Thanksgiving SIDES! Plan ahead! See my creative and scrumptious recipes!
See my RECIPE LOCATOR: Find the Perfect Recipe!
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Enjoy this special Side-Dish – It’s impressive and delicious.
Karen
Modern Mashed Potatoes with Black Garlic Swirls
Equipment
- 1 potato ricer
- 1 large pot
Ingredients
- 3 pounds Yukon Gold potatoes, peeled, cut 1 inch chunks
- 1/2 teaspoon sea salt
- 6 tablespoons unsalted butter, DIVIDED
- 1/2 cup sour cream , (warmed in microwave)
- 1 teaspoon sea salt
- 14 medium *Black Garlic Cloves
Garnishes:
- 1/2 teaspoon ground pink peppercorns, alternatively, can smash with side of knife to crush
- 1 tablespoon fresh chives , cut thinly
Instructions
Make the Black Garlic Swirl (Puree): see below
Mashed Potatoes:
- Add water to a large pot 3/4 way to the top. Bring to a boil.Add potatoes and 1/2 teaspoon sea salt. Bring to a simmer and cook until very tender – 18 minutes. (Time will depend on the size of you potatoes.)
- Drain potatoes in colander in the sink, tap off excess water.
- While warm – pass them through a Potato Ricer into a bowl underneath. Potatoes will be light and fluffy – no lumps! (Or, use a potato masher in the bowl until smooth.)
- While Potatoes cook – make the Browned Butter: Add tablespoons of butter to a small skillet. Set to low heat, melt, in about 5 minutes the white solids will toast and become light brown. Stir with a rubber spatula until all is nice and golden – remove from heat, cool.
- To the potatoes: Add 4 1/2 tablespoons of cooled Brown Butter, warmed sour cream, white pepper and 1 teaspoon of sea salt. Mix in with a rubber spatula. Spoon into a butter baking dish.
Black Garlic Swirl (Puree) for topping the potatoes
- Peel the black garlic (very easy and papery.) Add to a cutting board and smash with the side of a chef's knife.Add to a small bowl, mix in 1 1/2 tablespoons of the browned butter.
Time to Swirl:
- Add the puree to a ziplock baggie. Snip off 1/3 inch of a corner and squeeze in circles over the potatoes. Use a small sharp knife to swirl in. Can also use a pastry bag with about a 1/3 inch opening of the tip.
Reheat in the oven:
- Cover the dish with foil, bake in a 350 degree oven until warmed through. Garnish with pink peppercorns and fresh cut chives.
Notes
Can buy at Lindon Garlic Farm (they ship) or Available on Amazon: Black Garlic This recipe may not be reproduced without the consent of its author, Karen Sheer. 4 1/2 tablespoons
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
