Lumpy or creamy, baked or fully loaded, mashed potatoes are the star sides of your Thanksgiving meal. "My go-to recipe for garlic mashed potatoes. I like to add a little-seasoned salt while mashing. Also, don't be shy with the garlic."


6 Large potatoes peeled and cut into halves.
4 cloves garlic, peeled.
³/₄ tsp. salt.
¹/₄ cup whipping cream or milk.
1 tsp butter or margarine.


In a saucepan/sufuria/pot, place potatoes, garlic, salt. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until tender (do not drain).

Mash potato mixture with potato masher on low speed.

In another pot/sufuria, heat ¹/₄ cup whipping cream/milk and the butter over medium heat, stirring occasionally, until butter is melted. Add cream mixture to potato mixture; continue mashing until potatoes are light and fluffy. Add additional heated whipping cream/milk for desired consistency. Stir and serve hot.

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