Best Garlic Mashed Potatoes
These are the the Best Garlic Mashed Potatoes ever. Easy, creamy, garlicky, buttery, perfectly seasoned, and impossible to resist eating the whole lot as a meal, this homemade mashed potato was is simple to make, smooth and totally mouthwatering!
Ingredients
- 1 Bulb Garlic
- 1 tbsp Olive Oil
- 1.2 kg Potatoes
- Salt
- 250 ml Milk
- 100 ml Double Cream
Garlic Butter
- 2 cloves Garlic
- 45 g Unsalted Butter
- 1 tbsp Dry Parsley
- Salt and Pepper
Instructions
- Preheat the oven to 180c/Gas Mark 4.
- Slice the top off a Garlic Bulb, drizzle over oil and then wrap up.
- Bake in the Oven on a tray for 45 minutes until soft and tender and caramalised.
- Bring a large pot of salted water to the boil.
- Cook for 12 - 15 minutes.
- Drain and leave for a couple of minutes. Then add back to pot.
- Remove Garlic from Bulbs by squeezing into a Blender. Add Milk and Cream and blend till smooth.
- Make the Garlic Butter by adding Butter, Garlic, Parsley and Seasoning to a pan and melting over medium heat.
- Mash Potatoes till smooth.Pass through a sieve twice. This helps to get the mash really smooth. This takes around 7 minutes.
- Then stir in milk mixture and mash again. Check seasoning. Pour over Garlic Butter.
Notes
Top tips for the BEST Garlic Mashed Potatoes
Cut potatoes into the equal sized pieces to ensure they all cook evenly. Boil potatoes in salted water until fork-tender. It is easy to take this too far and end up with crumbling potatoes in water. Drain potatoes well and let them air dry a little. Mash the potatoes with a potato masher until smooth. Then pass them through a sieve twice. You will need a large ladle or spoon to push them through. This makes a really smooth mash.Other flavourings you can add to Mashed Potato
Sour Cream or Cream Cheese – adds a sour tang and creaminess to the mash. Onions – finely chop or slice Spring Onions, Red Onions or Chives and scatter over the top. You can also add fried Onions. Fresh Herbs - such as Thyme, Parsley or Rosemary. Cheese - Add a sprinkling of Parmesan or Mature Cheddar.Best Potatoes to use
Potatoes - Floury Potatoes help to achieve a fluffy, creamy mash without having to worry about potato ricers etc. These are the best ones to use: In the UK - Maris Piper or King Edwards. In America - Yukon golds or Russet potatoes. In Australia - Sabego, Dutch Creams, Creme Gold or Creme Royale.2 Excellent Additions
This recipe tastes sublime with a scattering of Lemon Zest and Parmesan.Nutrition
Calories: 313kcalCarbohydrates: 38gProtein: 6gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 43mgSodium: 90mgPotassium: 916mgFiber: 4gSugar: 4gVitamin A: 504IUVitamin C: 40mgCalcium: 86mgIron: 2mg
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