Prep 5 mins
Cook 15 mins
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.
- 8 medium russet potatoes
- 4 garlic cloves
- 236.59 ml milk
- 59.14 ml heavy cream
- 29.58 ml butter
- 9.85 ml salt, plus extra for cooking potatoes
- 4.92 ml garlic salt
- 4.92 ml dried oregano
- 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.
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.