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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
Equipment
Ingredients
- 6 cups (1420 ml) water
- 3 large russet potatoes, cut into 2-inch chunks
- ½ teaspoon garlic powder
- 2 teaspoon salt
- ½ teaspoon pepper
- 6 tablespoon (84 g) unsalted butter
- ½ cup (118 ml) 2% milk, plus more if too dry
Instructions
- 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.
DELICIOUS
Just the taste I was hoping for
Will make again and again
Thank you
This is our second Thanksgiving that we have made these mashed potatoes for and we love them. We sub heavy whipping cream for the milk and use Kerrygold butter and they are heavenly!
Wonderful! So glad you have enjoyed over the years!
Thanks for the great recipe! It’s a lot like mine!
mmmmmmh! now I know how to make Mashed Potatoes – thanks and ‘will spread the word. Nice one this one. . .
This past Thanksgiving we went to my great-grandmothers house. My daughter loves mashed potatoes so she put a huge serving on her plate. She ate a few bites and was begging to get down from the table. I insisted she eat some more vegetables. She leaned over to me and said quite politely for an 8yo “these potatoes are unpleasant” She ate rutabagas instead. Then it dawned on me the person making mashed “potatoes” didn’t have them prepared when they came in, then they magically appeared in less then 10 min on the table.
I guess if the world was in apocalypse I could eat boxed potatoes but really its not that hard to make them fresh.
I loooove garlic mashed potatoes. The more garlic the better! And lots and lots of butter!
I love mashed potatoes! :) Loving this simple recipe.
Do you ever leave the skins on when you use russet? …or is that only good with red potatoes? I LOVE skin-in red smashed taters, especially garlicky ones.
Actually since you boil the russet potatoes like you do the red potatoes, you could leave the skin on for extra texture! I love red potatoes with skin on :)
Buttermilk sounds great! I think I’ll try that. And I love using garlic in my mashed potatoes. Makes them way less boring. :)