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Servings
6-8 servings
Prep time
5 minutes
Cooking time
30 minutes
Calories
288 kcal
Ingredients
- Potatoes: 3 pounds, peeled and cut into 1-inch cubes
- Garlic cloves: 2, minced, or more to taste
- Milk: 1 cup
- Butter: 1/2 cup
- Salt and pepper: To taste
Instructions
- Boil potatoes:
- Place the cubed potatoes in a large pot and cover with salted water. Bring them to a boil over high heat. Reduce heat to medium-low and simmer for 15-20 minutes, until potatoes are fork-tender.
- Mash with garlic:
- Drain the potatoes and return them to the hot pot. Add the minced garlic. Mash the potatoes and garlic together with a potato masher until smooth.
- Add milk and butter:
- Warm the milk and butter in a small saucepan over low heat until the butter is melted. Slowly incorporate the milk mixture into the mashed potatoes, mashing continuously until the potatoes reach the desired consistency.
- Season and serve:
- Season them generously with salt and pepper. Serve and enjoy!
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Nutrition
Calories: 288kcal Carbohydrates: 30g Protein: 5g Fat: 14g Saturated Fat: 9g Cholesterol: 39mg Sodium: 129mg Potassium: 878mg Fiber: 4g Sugar: 3g Vitamin C: 38mg
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Frequently Asked Questions
- → What kind of potatoes work best?
Starchy varieties like Russet or Yukon Gold potatoes create the fluffiest texture when mashed.
- → Can I make these ahead of time?
Yes, reheat over low heat with added milk or butter to restore creaminess before serving.
- → How do I make them chunkier or smoother?
For chunkier texture, mash lightly. For ultra-smooth potatoes, use a ricer or food mill.
- → Can I add extra flavors?
Absolutely. Mix in herbs like chives or thyme, roasted garlic, cream cheese, or grated parmesan for added depth.
- → Is peeling the potatoes necessary?
Peeling is optional. Leaving skins on adds texture and nutrients, especially with thin-skinned potatoes.
- → What’s the best way to season them?
Use salt and pepper to taste. Season the boiling water and adjust after mashing for balanced flavor.