Okay, here’s another one of those side dishes that I beg of you – please make from scratch! Seriously, this is so customizable that you really don’t need the box powder kind. It’s also very little effort to make and makes such a huge difference in taste and texture.
My favorite type of mashed potatoes is garlic (and lots of it!) and I like mine rather chunky. I can eat the smooth kind but I like the chunkiness in my mashed potatoes.
You probably don’t really need me to explain how to make mashed potatoes but I’ll give you the recipe anyway. You really can substitute whatever you want in here and you can mix it up and try out different ingredients and flavor. Instead of milk, you could use buttermilk. You could add bacon into it, chives, cheese, the possibilities are endless!
Now, go put that box away…
Garlic Mashed Potatoes
- 6 cups water
- 3 large russet potatoes, cut into 2-inch chunks
- ½ teaspoon garlic powder
- 2 teaspoon salt
- ½ teaspoon pepper
- 6 tablespoon unsalted butter
- ½ cup 2% milk, plus more if too dry
- In large pot, bring water to boil then place potatoes chunks in water. Let cook in water for 10 minutes until fork tender.
- Carefully drain the potatoes and place in a large bowl.
- Using a potato masher or the back of a fork, mash the potatoes until desired consistency.
- Add in garlic powder, salt, pepper, and butter.
- Slowly add the milk making sure it won't make the mashed potatoes too runny. If you need more milk, add a little at a time.
- Stir around to incorporate.
- Serve warm with gravy.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.