I’m sure that everybody knows how to cook Potatoes, one way or the other. Mashed Potatoes are like comfort food for many people, and everybody does it differently. I’d like to show you how I make Creamy Garlic Mashed Potatoes that are full of flavor and are very delicious. To achieve the best flavor, always pick smooth, well-shaped, firm potatoes.
- 10-12 medium size potatoes, peeled (I prefer Yukon Gold for it’s rich creamy potato flavor)
- 2-3 garlic cloves, minced
- 3 tablespoons butter
- 1 cup whole milk
- 1 tablespoon salt or to taste
- fresh dill to garnish (optional)
Fill the large bowl with icy cold water. Peel potatoes and submerge them in cold water to avoid discoloration and loss of nutritional value. One by one take potatoes out of the water and cut in 1-inch cubes, immediately returning them into cold water. Rinse until the water runs clear. Fill medium saucepan with enough water to cover potatoes. Over high heat, bring to boil.
Reduce heat to low, collect foam, and season with salt. Cover potatoes and let simmer for about 20 minutes or until fork tender. Meanwhile, in a small saucepan, over medium-high heat melt butter.
Add garlic, stir for 30 seconds, and then add milk. Bring to boil, turn off heat.
When potatoes are ready, drain and mash them, and then add milk mixture. Mix well.
Garnish with fresh dill. All ready to enjoy! And if it happens that you have leftovers, try making these potato fritters, which are quick and easy lunch fix, and a perfect makeover for your extra mashed potatoes. There you have it!