At Thanksgiving — and pretty much any time of year — everybody needs a go-to, creamy mashed potato recipe to use as a vehicle for pan gravy or just for butter, for that matter. While easy enough for a beginner, these are not your run-of-the-mill mashed potatoes. The secret is a few garlic cloves that simmer with the potatoes and then melt away when blended to infuse the potatoes with the perfect hint of garlicky goodness. Want a bigger hit of garlic? Just use more cloves! If you need to make the mashed potatoes ahead of serving, keep them warm in a bowl covered with foil up to 1 hour, or reheat them in the microwave until hot. The recipe is a Yummly original created by Ashley Strickland Freeman.
- 1/2 tsp. salt (plus salt for the cooking water and more to taste)
- 3 lb. yukon gold potatoes (peeled; or leave them unpeeled if you prefer)
- 3 garlic cloves (peeled; use 5 to 6 cloves for extra garlic flavor)
- 2/3 cup whole milk
- 1/2 cup salted butter
- 1/2 tsp. black pepper (or to taste)
- Bring a large saucepan of salted water (one that’s deep enough to cover the potatoes) to a boil over high heat.
- Cut potatoes into large chunks and add to boiling water along with the garlic. Return to a boil, cover, and then reduce heat and simmer until potatoes are fork-tender, 15-20 minutes. Drain potatoes and garlic and return to the saucepan.
- Meanwhile, heat milk and butter in a small saucepan over medium heat until very hot. (Be careful not to let it boil over.)
- Add hot milk mixture to the potatoes and mash with a potato masher or blend with a hand mixer until creamy. Season with about ½ teaspoon each salt and pepper, or to taste.
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|Calories220Calories from Fat110|
|% DAILY VALUE|
|Calories from Fat110|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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