Mashed Potatoes Recipe

Mashed potatoes are an easy and delicious side dish that everyone loves! Whether it’s a busy weeknight dinner or a special holiday meal, creamy mashed potatoes make everything better. You can learn how to make homemade mashed potatoes that are creamy and slightly garlicky, and they’re great as leftovers!

In this post, I’m going to show you how to make garlic mashed potatoes in just a few easy steps! We’ll go over the simple ingredients you need, like potatoes, butter, milk, and a little garlic for that tasty flavor. I’ll also share some helpful tips to make sure your mashed potatoes turn out creamy and delicious every time. No fancy cooking skills are needed, so anyone can follow along.

For additional potato recipe inspiration, take a look at these options: Keto Mashed Cauliflower, Instant Pot Mashed Sweet Potatoes, Potato Cheese Balls, and Cottage Pie Recipe (Shepherd's Pie). Let’s get started on making this tasty side dish!

Jump to:

• Ingredients:
• How to Make Mashed Potatoes:
• Tips for Making the Creamiest Mashed Potatoes:
• Storage:
• Reheating Mashed Potatoes:
• 📖 Recipe
• 💬 Comments

---

Ingredients:

Here’s a breakdown of the ingredients needed for mashed potatoes:

• Russet potatoes: Starchy and creamy, they make the mash smooth.
• Whole milk: Adds richness and extra creaminess.
• Fresh garlic: Provides delicious flavor and makes the dish more exciting.
• Unsalted butter: Contributes a buttery taste and velvety texture.
• Salt: Enhances all the flavors in the mash.
• White pepper: Adds a gentle spice without changing the color.
• Chives: Used as a garnish for a fresh touch and a bit of color.

---

How to Make Mashed Potatoes:

Here’s a step-by-step guide to making mashed potatoes:

---

Tips for Making the Creamiest Mashed Potatoes:

Here are some tips for making the creamiest mashed potatoes:

• Choose the Right Potatoes: Use starchy potatoes like russets or Yukon Golds for a smooth and fluffy texture.
• Cut Evenly: Cut potatoes into uniform pieces for even cooking. Smaller pieces cook faster and more evenly.
• Start in Cold Water: Place potatoes in cold water before boiling. This helps them cook evenly and prevents them from becoming gummy.
• Don’t Overcook: Cook the potatoes until just fork-tender. Overcooking can make them waterlogged and affect the texture.
• Drain Well: After cooking, drain the potatoes thoroughly to remove excess moisture before mashing.
• Warm Ingredients: Heat the milk and butter before adding them. This helps them blend smoothly into the potatoes.
• Mash Gently: Use a potato masher or ricer instead of a blender or food processor. Over-mashing can make the potatoes gummy.
• Add Ingredients Gradually: Incorporate milk and butter gradually to control the creaminess and avoid making them too runny.
• Season at the End: Taste and adjust seasoning at the end. This allows you to find the perfect balance without overpowering the flavors.
• Garnish Wisely: Finish with fresh chives or other herbs for added flavor and a pop of color.

---

Storage:

Here’s how to store leftover mashed potatoes:

1. Cool Down: Let the mashed potatoes cool to room temperature before storing. This helps prevent condensation, which can make them watery.
2. Choose a Container: Transfer the mashed potatoes to an airtight container. You can also use a resealable plastic bag, squeezing out as much air as possible.
3. Refrigerate: Store the container in the refrigerator. Leftover mashed potatoes can last for about 3-5 days.
4. Freeze for Longer Storage: If you want to keep them longer, you can freeze the mashed potatoes. Place them in a freezer-safe container or bag, and they’ll last for about 2-3 months.

For additional food safety guidance, please visit this website.

---

Reheating Mashed Potatoes:

Here are a few methods to reheat leftover mashed potatoes:

1. Stovetop: Heat in a saucepan over low heat. Add a splash of milk or cream and stir until hot.
2. Microwave: Place in a microwave-safe dish. Add a splash of milk, cover, and heat in 1-minute intervals, stirring until hot.
3. Oven: Preheat to 350°F (175°C). Transfer to an oven-safe dish, cover with foil, and heat for 20-30 minutes.
4. Slow Cooker: Place in the slow cooker with some milk. Heat on low for 2-3 hours, stirring occasionally.

📖 Recipe