World’s Easiest Garlic Mashed Potatoes

World's Easiest Garlic Mashed Potatoes

Raise your hand if you’re a mashed potato lover!

(Pretty sure I see ~95% of the hands out there raised)

Do you ever make mashed potatoes at home? Or do you tend to wait for the holiday season and enjoy them with loads of turkey, stuffing, and cranberry sauce?

If you haven’t tried making them at home, you’re in for a surprise. They are shockingly EASY!

World's Easiest Garlic Mashed Potatoes

And as easy as traditional mashed potatoes are, I’ve found a few ways to make them even easier.

  • First, choose a potato with thin skin. I like red potatoes or small yellow potatoes. Anything labeled as “new potato” will work, since these are potatoes that have been freshly harvested & don’t have a thick tough skin. These types of waxy potatoes have a nice creamy interior, and delicate skin with lots of earthy flavor, fiber, and nutrients. I skip the brown russet potatoes for this recipe because the skins are a little more tough, and the starchy interior doesn’t pair as well with creamy garlic.
  • Next, don’t even bother to peel them. Yep, you heard me correctly. I don’t even peel my potatoes. It saves so much time, and I actually prefer to leave the peels on to add some color and texture to my mashed potatoes. The peel contains most of the fiber and phytonutrients of a potato, so you’re doing yourself a huge favor by including them in your recipe.
  • Add garlic to the same cooking pot. Want garlic mashed potatoes? Don’t even bother with slow roasting the garlic and squeezing the goopy cloves into your potatoes at the end. I mean, yeah, you can put in that extra effort for a holiday meal or something, but on a weeknight? Nah. Instead, just peel a whole head of garlic and plop the cloves right into the potato pot. They boil with the potatoes and become nice and tender and creamy.
  • Drain and mash in the same pot. Since you already added the garlic to the same pot as your potatoes, you can simply drain the pot, add your butter, milk, salt, and pepper, and mash everything together. No extra dishes required.

World's Easiest Garlic Mashed Potatoes in a Bowl

These easy garlic mashed potatoes are one of my favorite kitchen hacks- I hope you enjoy them as much as I do.

World's Easiest Garlic Mashed Potatoes Close-Up Shot

World's Easiest Mashed Potatoes
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Course: Side Dish
Cuisine: American
Servings: 8
Author: Erica Julson
  • 3 lbs small red potatoes, halved (or quartered if they are larger)
  • 1 head peeled cloves of garlic
  • 1 stick, 8 tablespoons pasture raised butter
  • 1 1/4 cup milk
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  1. Place the cubed potatoes and the peeled cloves of garlic in a large pot. Cover with several inches of water, and bring to a boil. Reduce the heat to a low boil, so that the potatoes don't fall apart, and let cook for about 15-20 minutes, or until the potatoes are fork-tender.
  2. When the potatoes are tender, drain and return to the pot. Add the butter, milk, salt, and pepper and mash with a potato masher until the potatoes are smooth. Serve right away.

Goes great with Turkey Meatloaf or Balsamic Marinated Skirt Steak.

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Classic Roasted Chicken

Classic Roasted Chicken

Every home cook should have their arsenal of classics.

Simple no-fail recipes they can whip up on a whim.

This recipe is one of those classics.

A simple chicken, seasoned with nothing more than salt & pepper, roasted on high heat for an hour to create the most glorious crispy skin.

Mmmm mmmmm mmmmmm.

You know what I really love about this recipe? It takes almost no effort (just pop it in the oven and wait!), but it tastes like you slaved away for hours!

Once you master this simple technique, you’l never pick up a store-bought rotisserie chicken again.

Goodbye gloopy soggy chicken, hello tender juicy meat with salty crispy crunchy skin. 😀

Have fun fighting over your favorite parts of the chicken!

Serve with a simple baked potato and side salad and you’ve got yourself a meal.

Classic Roasted Chicken with Salt and Pepper

Classic Roasted Chicken
Prep Time
5 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 20 mins
Servings: 4
  • 2-3 pound fryer chicken
  • several tablespoons olive oil or butter don't use butter if dairy or lecithin free, use safflower oil for low amines and low salicylates
  • 1 tablespoon kosher salt
  • 1 teaspoon ground black pepper
  1. Preheat the oven to 450 degrees Fahrenheit.
  2. Remove any giblets from the inside of your chicken and pat the outside of the chicken dry with paper towels.
  3. Rub the entire surface of the chicken with olive oil or butter, and then sprinkle generously with kosher salt & pepper. Make sure you get the seasoning on all parts of the chicken, especially the thighs & wings!
  4. Place the chicken on a rack in a roasting pan (this will get you the crispiest skin since the air can circulate around the whole chicken) or in a large baking dish. 

  5. Roast in the oven for 1 hour, until the internal temperature reaches 165 degrees Fahrenheit and the skin is golden and crisp. 

  6. Remove the chicken from the oven and let rest for 10 to 15 minutes to let the juices redistribute throughout the meat before slicing and serving.

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