Indulge in the ultimate comfort food with these Cheesy Garlic Mashed Potatoes. This dish features perfectly fried potato strips that are crispy on the outside and creamy on the inside, topped with a rich and flavorful cheese sauce made from butter, garlic, and Parmesan. The combination of textures and flavors is sure to make this a favorite at any meal.
These potatoes are easy to prepare and can be enjoyed as a side dish or a snack. The addition of fresh parsley adds a touch of color and freshness, making the presentation as appealing as the taste. Whether you are serving these at a family dinner or a casual get-together, they are sure to impress and satisfy everyone at the table.
Recipe:
Ingredients:
- 3 potatoes (840 grams / 30 oz)
- 1/2 tablespoon salt
- 2 tablespoons vegetable oil
- 200 grams potato starch or cornstarch (7 oz)
For Cheese Sauce:
- 30 grams butter (1 oz)
- 3-5 cloves of garlic
- 1/2 tablespoon flour
- 150 ml liquid cream (5 fl.oz)
- 45 grams Parmesan cheese (1.6 oz)
- Black pepper to taste
- Parsley for garnish
- Sunflower oil for frying
Directions:
- Boil the Potatoes: Peel and cut the potatoes into chunks. Place them in a pot of water with 1/2 tablespoon salt. Bring to a boil and cook until the potatoes are tender.
- Drain and Mash: Drain the boiled potatoes and mash them until smooth. For an extra creamy texture, you can pass the mashed potatoes through a sieve to remove any lumps.
- Prepare the Dough: In a large bowl, combine the mashed potatoes with vegetable oil and potato starch or cornstarch. Mix the dough until smooth.
- Shape the Potatoes: Cut off the neck of a plastic bottle and place it in a piping bag. Cut a star shape into the bottle cap. Press the dough through the piping bag to form strips.
- Fry the Potatoes: Heat sunflower oil in a frying pan over medium heat. Fry the potato strips until golden brown. Drain on paper towels to remove excess oil.
- Make the Cheese Sauce: In a saucepan, melt the butter over medium heat. Add minced garlic and sauté until fragrant. Stir in the flour and cook for 1 minute. Gradually add the liquid cream, whisking continuously until the sauce thickens. Stir in the Parmesan cheese and black pepper. Cook until the cheese is melted and the sauce is smooth.
- Serve: Arrange the fried potato strips on a serving plate. Drizzle the cheese sauce over the top. Garnish with chopped parsley and serve immediately.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Kcal: 250 kcal per serving | Servings: 4 servings
TIPS AND TRICKS
- Smooth Mashed Potatoes: For the smoothest mashed potatoes, use a potato ricer or a fine-mesh sieve to remove any lumps. This will ensure a creamy texture in your final dish.
- Crispy Texture: To achieve the perfect crispy texture, make sure the oil is hot enough before frying the potato strips. If the oil is not hot enough, the potatoes will absorb more oil and become greasy.
- Garlic Flavor: For a more intense garlic flavor, you can add an extra clove or two of garlic to the cheese sauce. Mince the garlic finely to distribute the flavor evenly.
- Cheese Variations: Feel free to experiment with different types of cheese in the sauce. Cheddar, Gouda, or Gruyere can add a unique twist to the flavor.
- Herb Garnish: Fresh herbs like chives, basil, or thyme can be used as a garnish in addition to parsley for a different flavor profile.
- Serving Suggestion: Serve these potatoes with a side of fresh salad or steamed vegetables to balance the richness of the dish.
- Leftovers: Store any leftovers in an airtight container in the refrigerator. Reheat in the oven to maintain the crispy texture.
- Potato Varieties: Yukon Gold or Russet potatoes are ideal for this recipe due to their starchy content, which creates a fluffy and creamy mash.
- Spice It Up: Add a pinch of cayenne pepper or chili flakes to the cheese sauce for a spicy kick.
- Making Ahead: The mashed potatoes and cheese sauce can be prepared ahead of time and stored separately in the refrigerator. Assemble and fry the potato strips just before serving for best results.