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Hey folks! Remember last week when I shared my recipe for a Roasted Masala Chicken? Yeah…me too. Oh, you don’t remember? Well okay, I mean, that’s okay but I just think you need to know it exists. So just click on over here. Go ahead and give it a skim and then I can give you the next surprise! Don’t worry, I’ll wait..

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Oh good, you’re back! Well, now that you remember last week I mentioned I would be sharing another perfect roast recipe. What goes better with a roast dinner than mashed potatoes? I’m fairly certain the answer is nothing–no thing! So here I am today sharing my recipe for garlic mashed potatoes. They’re fluffy, creamy, and flavorful with just the perfect amount of garlic coming through. Let’s get on with the recipe, shall we?

Ingredients:

  • 2 pounds Russet potatoes, peeled and boiled
  • 1 head of garlic, minced
  • 3 tablespoons butter
  • 1 cup milk
  • salt, to taste
  • parsley, to garnish

Directions:

If a dish’s difficulty was based on the amount of ingredients then these would fall into the category of not very difficult at all and that would be a correct assumption. But I should warn you…not all dishes follow this criteria!! Have you ever tried to make croissants? Yeah, me neither, but its basically flour and butter and they made that hard! Anyways, moving forward. First things first, boil your potatoes; whole or cut. I would recommend cutting them first to make the cooking faster, even though I boiled them whole 😅 (I make the mistakes so you don’t have to). To make sure they are a done a knife should slide in and out very easily. Once they’ve been boiled, in an empty pot melt your butter on a low heat and in the meantime you can mince your garlic. Now, I knowwww, a whole head of garlic is a lot but trust me with this many potatoes it just melts into it and doesn’t overpower the potatoes as you might think.

I did say “garlic” mashed potatoes

Once the butter melts you can toss in the garlic and let it simmer away on medium heat. Once its softened you can add in the cut potatoes. Give them a preliminary toss/mash to incorporate the garlic and butter. Then you can add in the milk and salt. Start with a little salt and taste as you mix

Turn off the heat and continue mashing the potatoes and allowing the milk to incorporate. The milk also looks like it may be too much but let me tell you, potatoes just suck up moisture like nobody’s business. Once the milk has been absorbed and the potatoes are mashed to your liking you can just stop mixing. You don’t want to overwork the potatoes. Chopping a handful of parsley you can mix it throughout the potatoes and then when you serve garnish with a sprig.

Come again, next week, and I’ll share my last roast dinner recipe, Pasta Salad. Very exciting stuff 🎉🎉✨

Garlic Mashed Potatoes

Sana Gilani
Creamy, buttery, and garlic-infused these mashed potatoes are a perfect treat for a special dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Course Main Course, Side Dish
Cuisine American
Servings 6

Ingredients
  

  • 2 pounds Russet potatoes peeled and boiled
  • 1 head of garlic minced
  • 3 tablespoons butter
  • 1 cup milk
  • salt to taste
  • chopped parsley to garnish

Instructions
 

  • Peel potatoes and cut into quarters.
  • Place potatoes in boiling water and boil for 20-25 minutes until fork tender.
  • Strain potatoes. Remove water from pot potatoes were boiled in. Add in butter and allow to melt on low-medium heat.
  • Once butter melts add in garlic and allow to infuse butter for about 3-5 minutes.
  • Once garlic is translucent add in potatoes. Start to mash potatoes with potato masher then add in milk. Turn the heat off.
  • Add in salt to you liking and in residual heat continuing mixing and mashing potatoes until milk is mixed through and potatoes are smooth.
  • Fold in some chopped parsley and then it is ready to serve.
  • Garnish with sprig of parsley.
  • Enjoy!

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