Creamy Garlic Mashed Potatoes
Quick answer
Boil 3 pounds of peeled Yukon Gold potatoes with 6 garlic cloves in salted water for 15 to 20 minutes. Drain, mash with ½ cup of butter and 1 cup of warm milk, and season with salt and pepper.
Simmering the garlic with the potatoes makes it soft and sweet, so it mashes right in with no raw bite.
Why you’ll love it
- Five main ingredients.
- Creamy without cream cheese or heavy cream.
What we learned testing it
- [Your testing note: what you changed between tests and why.]
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Creamy Garlic Mashed Potatoes
Makes 6 servings · 30 min total · Easy
Ingredients
Equipment
Large pot · Potato masher or ricer
Instructions
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Boil
Put the potatoes and garlic in a large pot, cover with cold water, add the salt and bring to a boil. Simmer for 15 to 20 minutes until a knife slides in easily.
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Drain and dry
Drain well and return the potatoes to the hot pot for 1 minute to steam off extra water.
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Mash
Mash the potatoes and garlic with the butter, then stir in the warm milk a little at a time until creamy. Season with pepper and more salt to taste.
Nutrition per serving
Nutrition information is being calculated.
Storage and make-ahead
Keeps for 4 days in the fridge. Reheat with a splash of milk, stirring often.
Frequently asked questions
Why are my mashed potatoes gluey?
Over-mixing releases starch. Mash by hand or with a ricer instead of a blender or food processor.