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