Ratings
4
out of 5
289
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Agnès
This was amazing. I recommend not discarding the garlic cloves and instead smashing them with the potatoes to enhance the garlic flavor. You might want to adjust the quantity of milk to 1 cup instead of 1.5 cups to make it more dense. Just check as you pour and mix until you have the consistency desired.
Nell
10-25-20: Made with Franey’s lemon chicken recipe. Added sour cream as well as milk, and more garlic. Also left garlic cloves in and mashed with potatoes (why discard? waste of flavor). Used thyme rather than basil. Licked the plate.
Max Alexander, Rome, MasterChef Italia
Boil potatoes whole, unpeeled. As soon as you can handle them, cut in half and run each half through the ricer, cut side down. The skin will stay behind. Saves time, and potatoes will retain moisture. Also best technique for gnocchi.
Lee
In this recipe, which Pierre Franey brought to The Times in 1992 in one of his 60-Minute Gourmet columns, two teaspoons of lemon zest are added to a simple sauce of lemon juice, thyme, garlic and shallots. It is, at once, lively and elegant. To round it out, it needs a sturdy accompaniment. Mr. Franey suggested mashed potatoes with garlic and basil, with just a little olive oil swirled in.
Featured in: 60 Minute Gourmet.
Meridith
Sadly, the garlic flavor doesn't come through at all.
Tina
This was fabulous! I forgot to remove the garlic cloves before mashing, but it didn't matter, they just mashed right in. Didn't have basil the first time I made it, but it was still wonderful. Used fresh basil the second time, and it was even more delicious and not too strongly basil-flavored. Wonderful accompaniment.
Mary
I should have cut back on the milk - mine came out like. Soup!
Tim Carroll
Excellent. I added some chopped preserved lemon to the potatoes to go with a chicken meunière.
farmerp
Any chance someone has tried this with pesto?
nancy
Wonderful recipe- so much flavor without butter!
Max Alexander, Rome, MasterChef Italia
Boil potatoes whole, unpeeled. As soon as you can handle them, cut in half and run each half through the ricer, cut side down. The skin will stay behind. Saves time, and potatoes will retain moisture. Also best technique for gnocchi.
demarcate
Oof gotta say this is probably my first total flop from this site. I mean it was ok but there are so many incredible recipes for mashed potatoes I can't imagine making this one again.
Agnès
This was amazing. I recommend not discarding the garlic cloves and instead smashing them with the potatoes to enhance the garlic flavor. You might want to adjust the quantity of milk to 1 cup instead of 1.5 cups to make it more dense. Just check as you pour and mix until you have the consistency desired.
Mary
I should have cut back on the milk - mine came out like. Soup!
Tina
This was fabulous! I forgot to remove the garlic cloves before mashing, but it didn't matter, they just mashed right in. Didn't have basil the first time I made it, but it was still wonderful. Used fresh basil the second time, and it was even more delicious and not too strongly basil-flavored. Wonderful accompaniment.
joanna
I recommend sautéing the garlic IN the two tbsp of olive oil, and then adding them to the potatoes together.
Adam
Mashed the garlic with the potatoes and substituted tarragon for the basil. Also used soy milk to make it vegan. Really great, creamy mashed potatoes.
Nell
10-25-20: Made with Franey’s lemon chicken recipe. Added sour cream as well as milk, and more garlic. Also left garlic cloves in and mashed with potatoes (why discard? waste of flavor). Used thyme rather than basil. Licked the plate.
Tim Carroll
Excellent. I added some chopped preserved lemon to the potatoes to go with a chicken meunière.
SK
Made it on Thanksgiving for family. Everyone loved it! A Really Great recipe.
Meridith
Sadly, the garlic flavor doesn't come through at all.
Brigitte
Can these mashed potatoes be made an hour ahead of time and kept warm?
Lee
In this recipe, which Pierre Franey brought to The Times in 1992 in one of his 60-Minute Gourmet columns, two teaspoons of lemon zest are added to a simple sauce of lemon juice, thyme, garlic and shallots. It is, at once, lively and elegant. To round it out, it needs a sturdy accompaniment. Mr. Franey suggested mashed potatoes with garlic and basil, with just a little olive oil swirled in.
Featured in: 60 Minute Gourmet.
Private notes are only visible to you.
