Silky Garlic Mashed Potatoes

  • Prep 15 min
  • Total 40 min
  • Servings 4

Ingredients

  • 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

Steps

  • 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.

  • 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.
  • Look for nice, firm potatoes that don’t have green spots or “eyes” growing out of them. These are signs potatoes are fresh. If you want creamy potatoes, be sure to peel them, as the grainy texture of the peel will not lend to overall creaminess.
  • The best way to cook potatoes for mashing is to cut them up into bite-sized chunks and place them in a pot of cool water straight from the tap. When the water and the potatoes both come up in temperature at the same time, your potatoes will cook more evenly, adding to a good, overall texture.
  • Boil the potatoes until tender enough to be pierced through with a fork. Then drain them in a colander, getting as much liquid out as possible, and return them to the pot. Turn the heat up under the potatoes just slightly and let them dry out until they get an almost chalky texture to them. The less water you have in the potatoes before mashing them, the creamier they will turn out in the end.

Nutrition Facts

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