Does anyone NOT love mashed potatoes?
Back when I wanted my food low cal, low fat, light, and skinny, I didn’t…but I also made them with chicken broth and skim milk. No surprise they weren’t lovable.
Now that I know better?
Good, old fashioned mashed potatoes made with butter and cream are back, and they’re here to stay!
I make them all different ways, but today I’m sharing one of our favorite versions – Garlicky Mashed Potatoes. They’d make a great addition to your Easter menu in a couple of weeks, but are easy enough to whip up as a weeknight side dish too!
Garlicky Mashed Potatoes
The best way I’ve found to add a punch of garlicky goodness to a batch of classic mashed potatoes is to heat a few cloves of pressed or minced garlic in a pan with butter so the flavor “blooms”, then stir the warm garlic butter into the potatoes after they’ve been cooked and mashed.
The garlic butter is so simple and can be prepared while the potatoes are boiling so it doesn’t add any extra time to the recipe.
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5 Tips for Fast and Easy Mashed Potatoes
Now that mashed potatoes are in our regular dinner rotation and aren’t just for Thanksgiving, Christmas, and other holidays, I’ve fine tuned the process for making them quickly with minimal cleanup.
1. Chop the potatoes small
Chop the potatoes into uniform chunks no more than 1″ cubed, and preferably a little smaller.
2. Choose a large pot, but don’t overfill
A large pot with just enough water to cover the potatoes will allow for higher heat (faster cooking) without bubbling over. My cooking pot usually has a few inches between the water line and the rim.
3. Add warm water, not cold
Cover the potatoes with warm water instead of cold to shorten the cooking time by a few minutes.
4. Cook Covered
Cover the pot for most/all of the cooking to retain the most heat and speed up the process. Turn off the heat when potatoes are easily broken apart with a fork (longer cooking only adds time and can lead to gummy potatoes).
5. Mash in the pot
This may seem like a no brainer, but drain the potatoes and mash them right in the pot using a potato masher, electric beaters, or immersion blender (my personal favorite!). I used to transfer them to a mixing bowl, which only slowed things down and made more dishes to clean.
- Approximately 3 pounds potatoes I prefer gold potatoes for this recipe, washed
- 6 Tbsp pastured butter
- 1/4-1/2 cup raw cream or half and half
- sea salt and black pepper to taste
- 4 Tbsp pastured butter
- 6 cloves garlic pressed (or very finely minced)
- Chop the (unpeeled) potatoes into small cubes (1" or less). Transfer to large cooking pot and add warm water until potatoes are just covered.
- Cover and heat over high heat until boiling, then reduce slightly and allow to boil covered until potatoes are easily broken when pierced with a fork (10-12 minutes).
- While the potatoes are cooking, melt 4 Tbsp butter in a saute pan. Add pressed garlic and heat until garlic is fragrant and just begins to brown. Remove from heat.
- Once potatoes are done, drain the water and add 6 Tbsp butter and 1/4 cup cream or half and half.
- Use a potato masher, beaters, or an immersion blender to "mash" the potatoes to desired consistency, adding up to 1/4 more cream and salt/pepper to taste.
- Stir in reserved garlic butter with a spoon or spatula and serve immediately.