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Silky Garlic Mashed Potatoes

Perfect mashed potatoes every time? This recipe will make it happen!

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  • Prep Time 15 min
  • Total Time 40 min
  • Servings 4

6
medium boiling potatoes (2 pounds)
6
garlic cloves, peeled
1/3
cup milk
1/4
cup butter or margarine, softened
1/2
teaspoon salt
1/8
teaspoon pepper

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Scrub potatoes. Leave skins on, if desired, or peel thinly and remove eyes. Leave whole or cut into large pieces.
  • 2 Heat 1 inch water (salted if desired) to boiling; add potatoes and garlic. Cover and heat to boiling; reduce heat. Cook whole potatoes 30 to 35 minutes, potato pieces 20 to 25 minutes or until tender; drain. Shake pan gently over low heat to dry potatoes.
  • 3 Mash potatoes in medium bowl until no lumps remain. Add milk in small amounts, beating after each addition. (Amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used.)
  • 4 Add butter, salt and pepper. Beat vigorously until potatoes are light and fluffy. If desired, dot with butter or sprinkle with paprika, chopped fresh parsley, watercress or chives.

EXPERT TIPS

Expert Tips

If you’re not into garlic, go ahead and leave it out. The potatoes will still be heavenly!

Just a bit of potatoes left over? Use them to add thickness—and flavor—to your next vegetable soup.

Get new recipe inspiration every week! Free Newsletters

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
305
(
Calories from Fat
110 ),
% Daily Value
Total Fat
12 g
12 %
(Saturated Fat
7 g,
7 %
),
Cholesterol
30 mg
30 %;
Sodium
400 mg
400 %;
Total Carbohydrate
48 g
48 %
(Dietary Fiber
4 g
4 %
),
Protein
5 g
5 %
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
20%;
Calcium
6%;
Iron
14%;
Exchanges:
3 Starch; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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