Ingredients
Ingredients
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2 lbs potatoes, peeled and cubed
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4 cloves garlic, peeled
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½ cup butter
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¾ cup milk or cream
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Salt & pepper to taste
Optional Add-ins:
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½ cup sour cream (for tanginess)
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½ cup grated Parmesan cheese (for richness)
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2 tablespoons chopped chives or parsley (for freshness)
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¼ teaspoon garlic powder (for extra punch)
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Olive oil drizzle (for a dairy-free finish)
Instructions
Step 1: Prepare the potatoes
Peel and cube 2 pounds of potatoes into evenly sized pieces. Place them in a large pot and cover with cold water.
Step 2: Add garlic to the pot
Add 4 peeled garlic cloves directly to the pot with the potatoes. This allows the garlic to soften and infuse its flavor throughout the mash.
Step 3: Boil until tender
Bring to a boil over medium-high heat, then reduce to a gentle boil. Cook for 15–20 minutes or until the potatoes are fork-tender and the garlic is soft.
Step 4: Drain well
Drain the cooked potatoes and garlic thoroughly, then return them to the warm pot. This helps evaporate excess moisture and makes the mash smoother.
Step 5: Add butter and mash
Add ½ cup butter to the pot. Begin mashing the potatoes and garlic together using a potato masher or ricer until mostly smooth.
Step 6: Add milk or cream
Pour in ¾ cup milk or cream a little at a time, mixing between additions until you reach your desired creaminess.
Step 7: Season to taste
Add salt and pepper to taste. For most, 1 teaspoon salt and ½ teaspoon black pepper is a great starting point. Stir until well incorporated.
Step 8: Serve warm
Spoon the mashed potatoes into a serving bowl. Top with a pat of butter, sprinkle of herbs, or drizzle of olive oil for extra flavor and presentation.
Notes
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Yukon Gold or Russet potatoes are best for mashed potatoes—creamy and starchy for the perfect texture.
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Boiling garlic with the potatoes softens its sharpness and infuses flavor without overpowering.
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Don’t overmix once the milk is added—this can make mashed potatoes gummy.
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For ultra-smooth mash, use a ricer or food mill instead of a masher.
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Warm the milk or cream before adding to help the potatoes absorb it more easily.
- Prep Time: 10 min
- Cook Time: 20 min
Nutrition
- Calories: 240
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 12 g
- Carbohydrates: 28g
- Protein: 4 g