Creamy Garlic Mashed Potatoes Recipe

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier with unsaturated fats.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt adds creaminess with fewer calories.

Grab a large pot and 2.5 pounds of potatoes, choosing between Yukon Gold or russet potatoes, or a mix of both.

Peel the potatoes and cut them into larger pieces, about 1.5 inches.

Place the cut potatoes into the pot and cover them with cold water, ensuring there's one inch of water above the potatoes.

Smash 6 cloves of garlic, remove the skins, and add them to the pot with the potatoes.

Add 2 teaspoons of salt to the pot with the potatoes and garlic, then cover with one inch of cold water.

Put the pot on high heat until it comes to a boil, then reduce to low and simmer for about 20 minutes or until fork tender.

While the potatoes are cooking, prepare 1/4 cup (56 grams) of butter and 2/3 cup (160 ml) of whole milk in a separate pan over medium heat until warm and the butter is melted.

Once the potatoes are fork tender, drain them in a colander and return them to the pot.

(Optional) Place the pot back on medium-high heat for 1-2 minutes to evaporate excess water from the potatoes.

Pour the warm milk and butter mixture over the potatoes and mash them to your desired texture, avoiding over-mixing to prevent gumminess.

(Optional) Stir in 1/4 cup of sour cream for extra creaminess and tang.

Add 1/4 teaspoon of freshly cracked black pepper and taste, adjusting salt and pepper as needed.

Serve the mashed potatoes with extra butter melting on top, and optionally garnish with chives, crumbled bacon, cheese, or a dollop of sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens