There’s just something about the aroma of garlic mingling with the warm, fluffy embrace of mashed potatoes that feels like a hug from the inside out—like the first sip of hot cocoa on a snowy day. And, oh, these aren’t just any mashed potatoes; they’re the creamy, dreamy kind you find yourself thinking about at random moments, like when you’re stuck in traffic or pretending to pay attention in a Zoom meeting. Tasting them feels like stumbling upon a secret treasure—one that’s both familiar and surprisingly comforting in its garlicky goodness.
Steps
- Peel and chop the potatoes into large, even-sized pieces to ensure they cook uniformly. Place them along with the garlic in a large pot and cover with cold water, about an inch above the potatoes.
- Add a tablespoon of salt to the pot, and bring the water to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for 15 to 20 minutes, or until they can be easily pierced with a fork.
- Drain the cooked potatoes and garlic in a colander, giving them a gentle shake to remove excess water. Return them to the pot for mashing.
- Begin mashing the potatoes and garlic with a potato masher. Once they are partially mashed, mix in the butter, milk, salt, and pepper, continuing to mash until smooth.
- If desired, fold in the sour cream using a spatula or wooden spoon for added creaminess and tang. Adjust seasoning to taste with additional butter, salt, and pepper if necessary.
- Serve the mashed potatoes warm, topped with butter and chives for garnish. Optionally, pair with mushroom gravy for added flavor.
Ingredients
- 3 pounds of potatoes (such as Yukon Gold or russets)
- 1 tablespoon of salt
- Garlic (amount as preferred for flavor)
- Unsalted butter (amount as needed for richness)
- Whole milk (amount as needed for creaminess)
- Sour cream (optional, but recommended for tanginess)
- Salt and freshly ground black pepper (to taste)
- Optional toppings: butter and chives
FAQ
- What type of potatoes work best for mashed potatoes?
- Yukon Gold and russet potatoes are ideal for mashed potatoes. Yukon Golds have a creamy texture and buttery flavor, while russets are starchy and yield fluffy results. A mix of both can offer the best of both worlds.
- How can I make my mashed potatoes extra creamy?
- To achieve extra creamy mashed potatoes, incorporate whole milk and unsalted butter during the mashing process. Adding sour cream can also enhance creaminess and provide a tangy flavor.
- What is the recommended method for boiling potatoes for mashing?
- Cut the potatoes into uniform chunks and place them in a large pot with garlic. Cover with cold water, add salt, and bring to a boil. Reduce to a simmer and cook until the potatoes are easily pierced with a fork, typically 15 to 20 minutes.
- How should I store and reheat leftover mashed potatoes?
- Store leftover mashed potatoes in an airtight container in the fridge for up to three days. Reheat in the microwave, oven, or using the Keep Warm setting on an Instant Pot. Add butter or milk if they seem dry after reheating.
- Can I make mashed potatoes in advance?
- Yes, mashed potatoes can be made ahead of time. Store them in the refrigerator and reheat as needed, following the recommended reheating methods to maintain their creamy texture.
Tips
- Choose the Right Potatoes: Opt for Yukon Golds or russets for the best results. Yukon Golds offer a creamy texture and buttery flavor, while russets contribute fluffiness. A combination of both can yield perfect mashed potatoes.
- Uniform Potato Chunks: When preparing the potatoes, ensure they are cut into even-sized pieces. This ensures they cook uniformly and helps avoid undercooked pieces that could lead to lumpy mashed potatoes.
- Avoid Overcooking: Boil the potatoes until they are just fork-tender. Overcooked potatoes can absorb too much water, making the mash watery. Keep an eye on them to achieve the perfect texture.
- Enhance with Sour Cream: While optional, adding sour cream can elevate your mashed potatoes with a tangy flavor and extra creaminess. Consider incorporating it for a richer taste.
Equipment
- Potato Masher – Essential for mashing the potatoes to your desired consistency.
- Large Pot – Necessary for boiling the potatoes.
- Colander – Used for draining the boiled potatoes.
- Wooden Spoon or Spatula – Helpful for stirring in ingredients like sour cream.
