Garlic Mashed Potatoes
Peeled garlic adds even more flavor to this mashed potatoes recipe. To make ahead (up to two hours), complete garlic mashed potatoes recipe, then top with a thin layer of milk. Cover; set aside in a warm place. Stir to combine when ready to serve garlic mashed potatoes.
- Total Time:
- Servings: 8
Photography: Mikkel Vang
Source: Everyday Food, November 2004
- 8 medium russet potatoes (about 4 pounds)
- 1 head peeled garlic cloves (about 15)
- Coarse salt
- 1 1/2 cups milk
- 1/2 cup butter (1 stick), cut into small pieces
Peel potatoes and quarter lengthwise; cut crosswise 1/2 inch thick. In a 5-quart saucepan, combine potatoes and garlic cloves; cover with water (about 8 cups) by 1 inch. Add 1 tablespoon salt.
Bring to a boil; reduce heat, and simmer until potatoes are easily pierced with the tip of a paring knife, 25 to 30 minutes.
Drain; return garlic and potatoes to pan. Stir over medium-high heat until dry, 1 to 2 minutes. Remove from heat.
In a small saucepan, bring milk to a boil; pour over potatoes. Add butter and 1 teaspoon of salt. Mash until smooth and creamy.