This garlic mashed potatoes is the ultimate potato dish for your next meal or spread. It is light, buttery and fluffy. And I got you covered with loads of tips for the perfect mashed potatoes Every.Single.Time.
I love potatoes in any form. I’ve pass that trait down to my kids too. And our favorite potato dish with a meal would be this perfect fluffy garlic mashed potatoes. I admit I had some failed attempts at making the best potato dish in the beginning. They were gummy or hardly edible. And I tried the store bought varieties too. But no, I prefer my gummy versions way better.
Until I came across this recipe here. I worked on it and it gives me the creamiest, fluffiest, lightest mashed potatoes every single time. This is great on a Thanksgving table with a delicious gravy to pour on. We don’t need a special day to make spuds and in our household it features almost weekly.
We love to eat our curries on a bed of this fluffy mashed potatoes. My kids would build little potato volcanoes and fill it with gravy and watch the lava spill out.
Tips to make the perfect fluffy mashed potatoes
These are tips that get you the perfect mash every time. It doesn’t take long and don’t skimp on these steps.
- Peel and cut the potatoes into long strips.
- Rinse the cut potatoes. I think this reduces starch and you won’t end with a gummy mash.
- Let the water come to a rolling boil then simmer until the potatoes are cooked through.
- Drain the potatoes and return them to the pot and heat it for a minute so it’s dry.
And after the final whisk you get this beautiful fluffy mashed potatoes.
Fluffy Garlic Mashed Potatoes
- 2 pound(900g) potatoes peeled
- 4 cloves garlic peeled
- 1/2 cup butter
- 3/4 cup milk
- 2 tsp salt
- 1 tsp ground pepper
- Cut peeled potatoes into long strips. Rinse them under running water. Put them in a stainless steel pan and cover them with water. Add the garlic cloves and salt.
- Heat the pan in medium and let the water come to a rolling boil. Lower the heat and let it simmer for 20 to 25 minutes until the potatoes are cooked through.
- Drain the water and heat the potatoes on high for a minute or two so the water evaporates.
- Turn the heat off and mash the potatoes using a potato masher. Add the butter and keep on mashing until it's mixed well and smooth.
- Add the milk and whisk it into the mash until it's fluffy and light. Add ground pepper and check seasoning. Add more salt if needed.