Garlic Mashed Potatoes
User Reviews
5
Garlic Mashed Potatoes
Description
Garlic Mashed Potatoes blend peeled quartered Yukon gold potatoes with milk infused by simmering smashed garlic cloves. The potatoes are cooked until fork-tender, drained, and mashed immediately to maintain a light texture without becoming gummy. Softened butter and sour cream enrich the mash, while fine sea salt adjusts seasoning to taste. Fresh chives sprinkled on top add a mild onion note and visual appeal. The technique of heating the milk with garlic before mixing ensures a delicate garlic presence without overpowering the creamy potato base.
The texture is creamy yet fluffy, with a smooth consistency coming from mashing the hot potatoes and gradually folding in warm milk and butter. The sour cream lends slight tang and softness, balancing richness and elevating the overall flavor. The finished dish offers a gentle garlic aroma contrasted with the mild, buttery smoothness of the potatoes, making it a versatile accompaniment for meats, poultry, or vegetarian mains.
Serve the mashed potatoes warm, garnished with additional softened butter and finely chopped chives for a fresh finish. They work well alongside roasted meats or vegetable dishes, providing a neutral, creamy base with a mild savory note from the garlic. Planning for approximately half a pound of potatoes per person helps determine portion size. This recipe adapts well using red potatoes if preferred, though Yukon golds provide a creamy texture ideal for mashing.
To maintain the best texture, mash the potatoes as soon as they are drained while still hot, and gradually add the garlic milk and butter for a smooth result without gumminess. The garlic-flavored milk can be strained and discarded after heating. This approach infuses the potato with subtle garlic flavor without adding strong pieces of garlic.
Ingredients
- 4 lb yukon potatoes 10 potatoes, peeled and quartered*
- 1 1/3 cup milk whole
- 6 garlic smashed, cloves
- 8 Tbsp butter softened, unsalted
- 1/4 cup sour cream
- 1 1/2 tsp salt fine sea salt
- 2 Tbsp chives finely chopped, for garnish
Instructions
- Place potato chunks into a pot and cover with cold water. Bring to a boil then reduce heat to a simmer, partially cover, and cook for 15-18 minutes or until potatoes are easily pierced with a fork.
- Meanwhile, in a small saucepan, heat 1 1/3 milk with 6 crushed garlic cloves until just steaming then remove from heat and set aside. Discard the garlic if desired.
- Drain the potatoes, keep them in the pot, then place over very low heat and mash with a potato masher or use an electric hand mixer (mash right away while potatoes are hot so they don’t turn gummy).
- Drizzle in hot milk to reach your desired texture. Cut butter into chunks and mash them into the potatoes until well incorporated. Add 1/4 cup sour cream and 1 to 1 1/2 tsp salt or add salt to taste.
- Serve warm drizzled with more butter if desired and garnished with fresh chives.
Notes
- Use about 1/2 pound of potatoes per person when planning servings.
- Red potatoes can be used instead of Yukon gold for a slightly different texture.
- Mash the potatoes immediately after draining to prevent a gummy texture.
- Discard the garlic cloves after steeping them in the milk to avoid strong garlic bites.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people as a side dish
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbs | 34g | |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 29mg | 10% |
| Sodium | 379mg | 16% |
| Potassium | 831mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 381IU | 8% |
| Vitamin C | 37mg | 41% |
| Calcium | 73mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
