Mashed potatoes are the epitome of comfort food. Seriously. Any time I see pillowy potatoes with a pat of melting butter, I just want to motorboat them!
So it’s hard to hard to believe one can improve upon them, right? But, like with most things, butter and garlic usually make it better. Nom nom.
This recipe is part of my redo series. The original garlic mashed potatoes recipe was posted on November 13 of last year. These photos (and this recipe) are much improved. You can see the original at the end of this post.
4 pounds russet potatoes 1 head of garlic ½ cup butter (1 stick) 1 cup whole milk 4 teaspoons salt
Peel the russet potatoes and quarter them lengthwise. Then cut them into 1-inch pieces and place them into a large sauce pan. I like to leave a bit of skin on for a rustic feel. You can leave it all on if you like; sometimes I do that too.
Remove the garlic cloves from the head of garlic. Smash, peel and trim each clove. Add them and 2 teaspoons of salt to the sauce pan.
Cover with water by 1-inch and bring it to a boil. Reduce to a simmer and cook until the potatoes are very tender, about 20 minutes. To test, pierce them with a fork. If the potato holds to the fork, they need to cook longer.
Transfer the potatoes and garlic to a colander, reserving the water for soup stalk. You can also use it as a vegan option for mashing the potatoes. Let the potatoes stand until they stop steaming. You don't want to water down the flavor you are about to add.
Using the same pan that you boiled the potatoes in, melt the 1/2 cup of butter over a low heat. Add the 1 cup of milk and remaining salt.
Add the potatoes to the pan and mash until smooth and creamy. Sometimes I leave them on the chunky side too. I like to mix it up, yo!
Serve with a pat of butter, freshly grated black pepper and chives. Let the motorboating begin!
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Jerry James Stone
Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.