Garlic Mashed Potatoes

I have never been any good at making mashed potatoes. Never.

I absolutely love them, but mine always turn out too lumpy, too watery, too heavy… I just can’t get them right! In my frustration this past Sunday, I googled “world’s best mashed potatoes” and after a few pages, came across a simple recipe with no complicated steps. It seemed that even I, with my somewhat shady track record for mashed potato making, couldn’t get it wrong. So I thought I’d give it a shot.

I modified the recipe to be fit for 2 people – there was only hubby and I eating at the time – but it would be simple enough to alter to however many people you’re feeding.

Ingredients

3 large white potatoes, peeled & chopped
5 tbsp milk
1/2 tsp garlic puree (the original recipe called for roasted garlic cloves, but I don’t tend to use them)
1/4 tsp salt
1/4 tsp pepper

And that’s it!

Method

Boil potatoes until fork tender, around 10-15 minutes.

Drain and allow to cool slightly and dry completely before mashing. (apparently this drying stage is one of the “secrets” to good mash – maybe that’s what I’ve been doing wrong!)

Once dried, mash potatoes to desired consistency with salt, pepper, milk and garlic.

You’re all done! To mix it up a bit, try leaving the skins on for a more “rustic” feel, or bake your potatoes, uncovered, at 350 for around 15 minutes (as pictured below).