The Simplest Garlic Mashed Potatoes Recipe
There’s a vast difference between the garlic mashed potatoes that you would eat a whole bowl of for dinner, and the ones that you leave untouched and left to get cold. So let’s make things more interesting, or should we say, let’s mash things up (sorry, what can we say, it was right there.) Mashed potatoes are the perfect creamy canvas for big flavors, and a spice like garlic is a great match. Consider this a base recipe (even if you wanted to forgo the roasted garlic) for an infinitely mutable mash ready for whatever heady and artisanal embellishments you can dream up. Some of the best garnishes you can add to this dish: fresh chopped rosemary, thyme, basil, freshly chopped chives, bacon and sautéed spinach, caramelized or roasted onions, roasted green peppers, (or spice things up with the hot pepper of your choice), crumbled goat or even blue cheese, basil or kale pesto, lemon (juice and zest) with olive oil (instead of butter), artichoke hearts with sun-dried tomatoes, and pretty much anything else you can imagine. The possibilities are endless! Once you’ve found your favorite blends, you can even use these garlic mashed potatoes as a topping for your favorite burger or sandwich.
Nutrition: 180 calories, 8 g fat (5 g saturated), 360 mg sodium
1 1⁄2 pounds Yukon gold potatoes, peeled (Red potatoes and russets both do the trick, but Yukon golds, with their smooth, buttery taste and texture, make for the best mash.)
1 cup low-fat milk
2 Tbsp butter
5-6 cloves roasted garlic
Salt and black pepper to taste
How to Make It
- Place the potatoes in a large pot of salted water and bring to a boil.
- Cook until a knife inserted into the flesh meets no resistance, about 25 minutes. Drain.
- While the potatoes boil, combine the milk, butter, and garlic in a small saucepan and heat until the butter is melted. Keep warm.
- Use a potato masher or a large wooden spoon to break up the large chunks of potatoes in a rough purée. (If you have a potato ricer, use it—nothing yields smoother mashed potatoes.)
- Slowly add the hot milk mixture to the potatoes, using a wooden spoon to beat continuously. Season with salt and black pepper.
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