I don’t know why I ever believed that garlic mashed potatoes were fancy or hard to make. I guess I envisioned some super secret culinary technique that was involved to infuse the flavor into the potatoes the way that the restaurants do. When I learned just how easy it was I was almost embarrassed. Now I make them all the time and the whole family loves them. No culinary training necessary.
Peel the potatoes and cut them into around 1 inch chunks. Rinse them off and put into a medium saucepan. Cover with water and add 1/2 tsp salt. The salt is dual purpose – it flavors the potatoes and makes the water boil faster.
Peel and smash 3-4 cloves of garlic. I usually use the side of the knife to smash it. Toss them right into the pot with the potatoes. This is the secret. Not kidding. This is what makes them garlic mashed versus normal mashed. See why I was embarrassed? How easy is that?
Bring potatoes to a boil over medium-high heat. Cook until softened, about 20 minutes. Drain and return to the same saucepan. Leave the garlic cloves in with the potatoes.
Add 1 tablespoon of butter and salt and pepper to taste. Using a potato masher, mash the potatoes until the majority of the large chunks are gone.
Add 1/4 cup of milk. Stir with a spoon just until milk is incorporated and potatoes are fluffy. This step is like magic and makes all the difference in the world. Serve Immediately. Enjoy!
Ingredients
- 6-8 medium potatoes
- 1/2 tsp salt
- 3-4 cloves garlic
- 1 tbsp butter
- salt & pepper to taste
- 1/4 cup milk
Instructions
- Peel and cut potatoes into around 1 inch chunks. Rinse and put into a medium saucepan. Cover with water and add 1/2 tsp salt.
- Peel and smash 3-4 cloves of garlic and add to the pot. Bring potatoes to a boil over medium-high heat. Cook until softened, about 20 minutes.
- Drain potatoes and return potatoes & garlic cloves to the saucepan. Add 1 tablespoon of butter and salt and pepper to taste. Using a potato masher, mash the potatoes until the majority of the large chunks are gone.
- Add 1/4 cup of milk. Stir with a spoon just until milk is incorporated and potatoes are fluffy. Serve Immediately. Enjoy!
Ashlee says
Mmmmm, yes love garlic mashed pots! Do you think I can use minced garlic, or do you feel like real is better?
The Bandit says
My only worry would be that minced garlic in the jar is so over processed that the flavor might not be as good. Use 1 tsp of minced garlic for every clove of garlic and be sure to let me know how they turn out. I am curious!