Simple Garlic Mashed Potatoes

Simple Garlic Mashed Potatoes created by May I Have That Rec

This is a fairly quick and simple version of garlic mashed potatoes. It goes well with just about any kind of meat or poultry, as well as many other meals. If you want to make this vegan or fleishig, reserve some of the cooking liquid to use in place of milk, and replace the butter with margarine.

Ready In:
30mins
Serves:
Units:

ingredients

  • 4 large red potatoes, unpeeled, cut into uniform quarters
  • 4 -5 large garlic cloves, peeled and cut in halves
  • butter
  • hot milk
  • salt and pepper, to taste

directions

  • Place potatoes and garlic into a large saucepan full of cold water. Bring to a boil over high heat, reduce heat to medium, and boil for about 10-12 minutes. Check potatoes for doneness by poking a few wedges with a fork or skewer--if still firm, cook another minute or two and check again. Repeat until tender. Drain, taking care not to lose garlic cloves. Return potatoes to warm pot.
  • Mash potatoes. Do not overwork, or potatoes will be tough (it's okay if there's a few lumps--it just means these are real potatoes, not from a box). Make sure to smash up the garlic, or pull out the cloves and squeeze in a garlic press.
  • Add some butter, to taste (I usually use 2-3 T), and salt and pepper, also to taste. Mix until butter has melted.
  • Add a little hot milk and beat it into the potatoes. Continue until potatoes are desired creaminess (the amount I use varies, but I usually use between 1/4 and 1/2 cup, give or take a bit).
  • Cover pot with foil to keep warm until ready to serve. Potatoes will stay hot for 10-15 minutes this way.
  • Serve with a pat of butter in an indentation on top.
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RECIPE MADE WITH LOVE BY

@Halcyon Eve
Contributor
@Halcyon Eve
Contributor
"This is a fairly quick and simple version of garlic mashed potatoes. It goes well with just about any kind of meat or poultry, as well as many other meals. If you want to make this vegan or fleishig, reserve some of the cooking liquid to use in place of milk, and replace the butter with margarine."
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  1. JaneyBloop
    Awesome recipe! I've been making mashed potatoes like this for many years, and have one little suggestion. After draining the potatoes and returning them to the warm pan, let them rest to allow any extra moisture to steam off. Allowing them to dry out a bit first, makes for fluffier mashed potatoes later ; )
    Reply
  2. May I Have That Rec
    Simple Garlic Mashed Potatoes Created by May I Have That Rec
    Reply
  3. May I Have That Rec
    Simple Garlic Mashed Potatoes Created by May I Have That Rec
    Reply
  4. May I Have That Rec
    Simple Garlic Mashed Potatoes Created by May I Have That Rec
    Reply
  5. chriskerr21485
    Very good. I actually roasted the garlic (and a small amount of shallots) in a saute pan, and then added butter to the mixture. Then, I strained the butter into the mashed potatoes. Not exactly following the recipe, but still so glad I found this recipe!
    Reply
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