Creamy Garlic Mashed Potatoes
Ingredients
3 C potatoes, roughly 2 large russet potatoes
1 Tbsp garlic, freshly minced
1/2 tsp salt
1/2 – 1 tsp pepper
3-5 Tbsp butter
milk
Directions
Prepare potatoes by peeling and cutting into 1 1/2 inch chunks. Place in an empty saucepan appropriate for the amount of potatoes you will be cooking. Prepare garlic by removing skin and mincing 1 tablespoon worth. Add garlic to potatoes. Add water to pan so it is just covering the potatoes. Cook on medium heat for 30 minutes or until potatoes are tender and easily stabbed with a fork or knife.
Drain potatoes in a strainer. For lump free potatoes, take your potato ricer, open it and fill cup with potatoes and garlic. Press and repeat. This step may be skipped if you prefer some lumps or don’t own a potato ricer.
Add 3 tbsp butter, 1/2 tsp salt, 1/2 tsp pepper and a splash of milk. Mix well with a hand mixer. Taste. Add more butter and pepper as needed. More butter is always okay. Pop in the microwave to reheat as needed. Serve warm.
Store leftovers in an airtight container for several days.
