How To Make The Best Garlic Mashed Potatoes
Perfect Garlic Mashed Potatoes
This Garlic Mashed Potato Recipe is so easy that you can make them any time - even as a quick side dish to a weeknight dinner. A when you want to indulge during the, holidays I've included a special extra ingredient for the most delicious mashed potatoes ever!
The key to the creaminess of these mashed potatoes is the type of potatoes used. I prefer Yukon Gold - they have a rich and creamy texture that is perfect for mashing. I find that Russet potatoes, also called baking potatoes, loose too much of their shape while being boiled, and red potatoes are just too waxy and better suited to sauteing for home fries.
The easy mashed potato recipe I give here is for the deluxe, calories-be-damned version that I make for holidays. For regular meals, just cut back on the butter and cheese, and use low-fat milk instead of half and half...
Mashed Potatoes - Creamy or Chunky?
How Do You Like Your Mashed Potatoes?
Oxo Potato Ricer and Potato Masher
Potato Ricer versus Masher
A Potato Ricer creates smooth and creamy Mashed Potatoes.
A Potato Masher will give you more home-style chunky Mashed Potatoes.
If using the Ricer for this recipe, rice the Potatoes as soon as you strain them; if using the Masher, wait until after you add the Milk so that the mashing is a little easier.
- Stew Pot
- Potato Masher or Ricer
- Large Mixing Bowl
Manchego Cheese Substitutes
Cheese is pretty expensive ($15 a pound or more), so if you don't want
to spend as much money, you can substitute Jarlsberg or Pecorino
Romano Cheese. Monterey
Jack Cheese will do in a pinch, or you can just leave the cheese out
- 5 pounds of Yukon Gold Potatoes, peeled and cut into quarters
- One head Garlic
- 1 stick Unsalted Butter, sliced into 1 tablespoon chunks
- 12 ounces Manchego Cheese, roughly grated
- 1 1/2 cups Whole Milk plus 1 1/2 cups Half and Half
- Salt and pepper to Taste
- Peel and cut the Potatoes. Make sure to keep the Potato pieces equally sized to ensure even cooking!
- Peel the Garlic and cut into thin slices.
- Place the Potatoes and Garlic slices into the Stew Pot and add enough cold water to cover the Potatoes by about an inch.
- Place the Pot over High heat and bring to a boil.
- Once a full boil is achieved, turn the heat down to Medium and simmer 15 to 20 minutes, until the Potatoes can be easily pierced with a fork without crumbling. By cooking the Potatoes slowly, they keep more of their starch and yield a creamier result.
- Strain the Potatoes & Garlic and transfer to the mixing bowl. (Rice the Potatoes & Garlic now if you're using a Potato Ricer)
- Add the Butter, cover the bowl and let the Butter and Cheese melt.
- Combine the Milk and Half and Half in a measuring cup.
- Once the butter is melted, add about half the Milk mixture to the Potatoes & Garlic.
- If you're using a Potato Masher, mash the Potatoes & Garlic with the Milk until smooth.
- Stir in the Manchego Cheese.
- Add more milk, a little at a time, and mix gently until you get the desired thickness.
- Add Salt and Pepper to taste and stir it in gently - if you over-mix the Potatoes they will become gluey!
Will you be trying this easy mashed potato recipe?
Quick And Easy Giblet Gravy
Now that you know how to make the Best Garlic Mashed Potatoes, why not
make some Giblet Gravy to go with them.