Recipe by Vchef607
The garlic mashed potatoes is what potatoes should be: garlicky and salty. I add some cream in it to give it a velvety texture and run it through a potato presser to ensure there being no lumps in it. I personally don't mind the lumps, but my sister hates lumpy mashed potatoes.
Top Review by Lavender Lynn
Cooking the garlic with the potatoes brings the flavor into the heart of the dish. I did cut back on the salt somewhat by preference and because we poured sausage gravy over it afterwards. Made a great comfort-food supper! Made for PAC.
- 8 medium russet potatoes
- 4 garlic cloves
- 1 cup milk
- 1⁄4 cup heavy cream
- 2 tablespoons butter
- 2 teaspoons salt, plus extra for cooking potatoes
- 1 teaspoon garlic salt
- 1 teaspoon dried oregano
Directions See How It's Made
- Peel the potatoes and dice into 1 inch cubes.
- Place potatoes and whole garlic cloves into a large pot and fill with cold water until potatoes are completely submerged with water by at least one inch. Add enough salt to make the water salty.
- Bring the pot to a boil, then boil the potatoes until it can be pierced with a fork without resistance.
- Strain the potatoes then put the pot over low heat until the potatoes dry out.
- Mash the potatoes and garlic, and add milk, cream, butter, 2 tsp salt, garlic salt, and dried oregano. Serve immediately.