The Only Garlic Mashed Potato Recipe You'll Ever Need

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier with unsaturated fats.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, water is budget-friendly.

Peel the red potatoes and quarter them into nice size chunks.

Place the potatoes into cold water and change the water out a few times to remove excess starch.

Add peeled garlic cloves to the pot with the potatoes in water.

Add a generous amount of salt to the water.

Bring the pot to a soft boil over medium-high heat and cook until fork tender, about 25-30 minutes.

Once cooked, drain the potatoes and garlic and let them steam in a strainer for 3-4 minutes.

Use a ricer to rice the potatoes and garlic into a bowl.

Warm up whole milk and heavy cream with butter until melted.

Add the warm dairy mixture to the riced potatoes and mix with a rubber spatula, adjusting the amount of dairy to desired consistency.

Taste for seasoning and add more salt if needed, optionally add pepper.

For the second method, roast a whole bulb of garlic by slicing off the top to expose the cloves.

Drizzle with olive oil and sprinkle with salt, then cover with a pot lid and roast in a 375°F oven for about 40 minutes.

After roasting, squeeze the garlic out of the bulb and mix it into the mashed potatoes following the same process as before.

For the third method, cover peeled garlic cloves with avocado oil in a small pot and cook on medium heat for 3-4 minutes.

Reduce heat to low and let the garlic cook gently for 25-30 minutes until golden brown, then mix into the mashed potatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens