Garlic Mashed Potatoes
Fluffy and garlic mashed potatoes make the perfect side dish for any occasion. What I love about this method is they don't have the raw garlic flavor and it is more mild from cooking in the potato water. If you like your extra garlicky add double the garlic cloves.
Unlike traditional American mashed potatoes this recipe skips the milk and replaces it with the starchy potato water. I find this gives the potatoes a more potatoey flavor and works great for those who can't have dairy.
I recommend using a potato masher as it makes quick work of mashing all the potatoes. However, if you don't have one a hand mixer will work as well.
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- 2 lb Yellow potatoes
- 2 clove Garlic
- 1/2 cup Reserved potato water
- 2 tbsp Butter
- Prep and boil the potatoes
Clean and peel the potatoes. Cut the potatoes into 1/2" cubes and place into a lightly salted pot of cold water along with the garlic crushed and left whole. Bring up to a boil and cook for 15 minutes or until potatoes are tender. They are done when a fork goes into them easily. Reserve 1/2 cup of the water.
Be Careful not to overcook the potatoes or they will start to fall apart and make the dish watery. Avoid over salting the water as well. The water reduces when boiled and makes the watery saltier. - Mash the potatoes
Drain the potatoes thoroughly (make sure you reserved some water). Using a potato ricer, rice the potatoes into a bowl a little at a time. Once all the potatoes have been riced add the butter, pepper and half the reserved water. Mix to combine. Slowly add more water a little at a time if needed to make it creamier.