Buttery Garlic Mashed Potatoes
Toasting garlic directly in the butter you will be adding to your mashed potatoes ensures tons of garlic flavor. You can strain out the cloves for a smoother mashed potato, or leave them in for some delectable garlic chunks. Either way they will be fluffy, creamy, and brimming with garlicky goodness.
Ingredients
- 18 oz (about 3 medium) Yukon Gold potatoes scrubbed
- 4 tbsp butter cut into cubes
- 10 cloves garlic peeled and smashed
- ¼-½ cup whole milk
- Kosher salt and pepper
Instructions
- Heat a large pot of salted water over high heat. While waiting for water to boil, peel potatoes and cut into 1-2 inch chunks.
- When water boils, add potatoes and cook for 15-20 minutes until very tender. Drain and return to pot.
- While potatoes are boiling, melt butter in a medium saucepan over medium-low heat. Add smashed garlic and cook, stirring occasionally, until garlic is golden-brown, about 3-5 minutes. Remove from heat.
- Mash potatoes to desired consistency with a potato masher or ricer.
- Garlic can be removed from the butter with a slotted spoon for smoother mashed potatoes, or left in if you want toasty garlic chunks. Add to potatoes along with 1/4 cup of milk, ½ tsp salt, and ¼ tsp pepper.
- Mix until smooth. Add more milk as needed to obtain desired consistency, and adjust seasoning with salt and pepper to taste.
- Serve immediately or keep warm over low heat, stirring occasionally, until ready to serve.