Creamy Garlic Mashed Potatoes
Garlic mashed potatoes are one of the easiest side dishes that always taste delicious. I like to roast a head of garlic in the oven (especially if I am making a roast), and after a few hours the garlic is soft and spreadable. This is the best time to mash it all up and mix it into your potatoes to give it that nice roasted garlic flavour. If you do not have time to roast your garlic, you can just mince it up and add it after your potatoes are cooked. This is a lazy way, yet still infuses the dish with loads of flavour.
I like adding milk and butter to the potatoes to get that fluffy creamy texture. I don’t like it super buttery tasting, so that is when I add milk a little bit at a time. Be careful not to add too much! If you love the buttery creamy taste, you can add more butter and cream to the potatoes. It will be so rich and creamy!
Some people like to completely take all the skin off of their potatoes. I personally like to leave some of it on, as the skin of a potato is packed with nutrients. Also, the skin gives a bit of texture to the mashed potatoes. If you don’t like this texture and prefer the potatoes to be extra smooth and cream, ensure you peel away all of the skin!
Potatoes are excellent as a side dish with steaks, salmon, or any type of meat and vegetables. You can also put gravy on top to give it some more flavour. You can pair this recipe with some other side dishes and a main dish and it is the perfect dinner for entertaining guests at your house!
Potatoes are so versatile. You can make mashed, baked, or scalloped potatoes. If you are extra lazy and want a “baked” potato, you can microwaved potatoes (just ensure you poke some holes into the skin with a fork!). It might take a while to get them to be soft, but you can cut them in half and add some sour cream, cheese and bacon bits!
Garlic Mashed Potatoes
- Potato masher
- 8 - 10 Russet Potatoes
- 1 cup milk or half and half
- 4 tbsp unsalted butter
- 4 cloves garlic Minced
- 1 tbsp salt
- 1 tbsp pepper
- Peel and cut potatoes into large chunks.
- Place potatoes in a pot, and fill with water until they are just covered. Bring the water to a boil and cook potatoes for approximately 12-15 minutes. You want the potatoes to be soft enough that you can easily poke it with a fork. Remove from heat and drain water.
- While the potatoes are cooking, in a saucepan, heat 5 mL butter, and fry garlic until golden brown.
- With a potato masher, mash all the potatoes.
- Combine the remaining amount of butter, butter garlic sauce, milk, salt and pepper.