Description
Warm, velvety mashed potatoes infused with garlic and butter, perfect for elevating any meal.
Ingredients
- 2 pounds potatoes (Yukon Gold or Russet)
- 1/2 cup unsalted butter
- 1/2 cup heavy cream or milk
- 4 cloves garlic, minced
- Salt to taste
- Black pepper to taste
- Chopped fresh chives or parsley (optional, for garnish)
Instructions
- Peel and chop the potatoes into evenly sized pieces.
- Place the chopped potatoes into a large pot, cover with water, and add a pinch of salt. Boil until tender, about 15-20 minutes.
- While the potatoes cook, melt the unsalted butter in a small saucepan over low heat. Add minced garlic and cook for 1-2 minutes until fragrant.
- Drain the cooked potatoes and return them to the pot to evaporate excess moisture.
- Pour the garlic butter mixture over the potatoes and add heavy cream or milk.
- Mash the potatoes until smooth and creamy.
- Season with salt and black pepper to taste and garnish with chives or parsley before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days, or freeze for up to 2 months. Reheat with a splash of milk or cream for creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling and Mashing
- Cuisine: American