Garlic Mashed Potatoes
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
Ingredients
- 3pounds Idaho potatoes, peeled
- 6cloves garlic, peeled
- ¾cup hot milk
- Salt and freshly ground black pepper
- 6tablespoons unsalted butter, softened, or 2 tablespoons olive oil
Nutritional analysis per serving (6 servings)
302 calories; 13 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 43 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 6 grams protein; 640 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the potatoes into uniform two-inch chunks and place in a heavy saucepan along with the garlic. Cover with water, bring to a boil, lower heat to medium and cook until the potatoes are tender, about 20 minutes.
- Step 2
Drain the potatoes and garlic and mash the potatoes and garlic together. Stir in the hot milk, season to taste with salt and pepper and add the butter (less if desired) or oil. Serve at once.
Private Notes
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Comments
I prefer a little more garlic flavor. I find it’s much more flavorful if you put minced garlic in the milk and butter and warm until almost boiling then set aside until you’re ready to add to the potatoes. Yum!
Bake the potatoes for an earthier flavor. Mince a bit of the baked peel and mix it in for even earthier and more potato-y flavor. The garlic roasts in the same oven. A bit of each clove will become browned and hard, but chopped up it mixes in fine.
Leave little lumps of potato when you mash it, add rosemary and thyme, and call it "Rustic Baked Mashed Potatoes with Garlic." Divine. With olive oil it becomes "Tuscan."
I substituted browned butter when making this for Thanksgiving and it was a huge hit. The only downside was they liked it so much there were no leftovers.
These were ok. Next time, roast the garlic. Not sure I cd really taste the brown butter, but it sure made the kitchen smell nice!
Easy and perfect. It's rare those two go together.
I love this recipe period. Two wrinkles that I have added for anyone who wants to are as follows. I substitute buttermilk for the hot milk. Just don't warm it too much or it will separate. I take the potato peels and gently fry them in olive oil with three cloves of crushed garlic, salt, and pepper. Once they are crispy I set them on paper towels to drain the oil, and then I substitute that for the garlic chips. I learned this while working in Germany in 1981.