By Michelle Luelo
Garlic Mashed Potatoes
14 steps
Prep:15minCook:40min
I love mashed potatoes! For a full tutorial recipe on how I make mine you can follow my recipe below.
If you already love your own mashed potatoes, you know what to do :)
Updated at: Thu, 17 Aug 2023 05:14:30 GMT
Nutrition balance score
Good
Glycemic Index
67
Moderate
Glycemic Load
26
High
Nutrition per serving
Calories277.6 kcal (14%)
Total Fat12.3 g (18%)
Carbs38.2 g (15%)
Sugars4.1 g (5%)
Protein5.1 g (10%)
Sodium244 mg (12%)
Fiber5.6 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Wash and peel potatoes, Cut them into pieces and place them in a large pot.
Step 2
Cover potatoes with fresh cold water and a generous sprinkling of salt -(about 1 tsp for every 4 cups of water)
Step 3
Add garlic.
Step 4
Bring potatoes to a boil and cook until they break easily apart with a fork when tested. Depending on the type of potato and the size of the chunks in the pot this will take 20-30 minutes.
Step 5
When potatoes are cooked, drain them in a colander.
Step 6
Place the colander on top of the pot you used for boiling the potatoes and set the pot back onto the stovetop. Leave the burner off but let the residual heat, from it being on, help to dry out the potatoes. Leave the potatoes for 5-10 minutes.
Step 7
If you are using russet potatoes leave them for the full 10 minutes so that they will better absorb the milk and butter in mashing.
The thing about potatoes is that they contain starch and you want to mix them as little as possible to avoid overworking that starch. This keeps your mashed potatoes fluffy and avoids a ‘gloopy’ bowl of potatoes hitting the table. There are 2 methods for mashing.
Step 8
A ricer or food mill - absolutely the top choice for perfect fluffy mashed potatoes. You instantly get a fine, consistent pureed potato without lumps and the least amount of overworking.
Step 9
A standard old fashioned masher - you’ll get a good mash this way if you start with small pieces of potato and cook them well so you don’t have to work so much at getting them smooth.
If using a ricer or food mill.
Step 10
Begin processing potatoes (and garlic) a few at a time back into your pot.
Step 11
Warm your milk in a small saucepan or in the microwave.
Step 12
Add room temperature butter and the warm milk to the potatoes. Season with a little salt and pepper and stir just enough to combine and melt the butter.
Step 13
Taste for seasoning and adjust if needed.
If using a masher
Step 14
return potatoes and garlic to the pot. Mash gently and just until you have an even consistency. Warm the milk in a small saucepan or in the microwave and add it along with the room temperature butter and season with a little salt and pepper near the end of mashing.
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