Creamy Garlic Mashed Potatoes

If there is one thing you should know about my vegetable choices, it’s that I love potatoes. I’m not a huge veggie eater. I’d much rather sit down with a bowl of fruit or a platter of bacon. One extreme to the other, yes I know, but they’re both so good. However, when it comes to potatoes I’ll eat them in almost any form. Fried, baked, mashed, grilled – they’re all equally tasty.

Some days I question if our oldest is really mine. Of course I know she is, but this child will not eat mashed potatoes! It baffles me. Who doesn’t love mashed potatoes? It’s a sin, right? Her younger sister is definitely mine, she loves mashed potatoes and will eat them by the handful… okay that’s because she’s not using utensils on her own yet but you get the point.

I have a love for mashed potatoes but I also have an utter hatred for lumps in them. I try to wrangle my way into mashed potato duty when possible so I can be sure I won’t be surprised with an awful lump when I dig in later. Some people love lumps, if you want them – make your own potatoes. Mine will never have lumps. I have this handy gadget that takes care of that issue for me. If you asked me to choose one specialty gadget item that I currently own to keep and toss everything else, it’d be my Oxo potato ricer. I love it. I’ll never part with it. If you want lump free potatoes, get one – thank me later.

If you’re looking for a fun option for leftovers try this.

Creamy Garlic Mashed Potatoes

Ingredients:

3C potatoes (roughly 2 large russet potatoes)
1tbsp garlic
1/2 tsp salt
1/2 - 1 tsp pepper
3-5 tbsp butter
splash of milk

Directions:

Prepare potatoes by peeling and cutting into 1 - 1 1/2 inch chunks. Toss in an empty saucepan appropriate for the amount of potatoes you will be cooking. Prepare garlic by removing skin and mincing 1 tablespoon worth. Add garlic to potatoes. Add water to pan so it is just covering the potatoes. Cook on medium heat for 30 minutes or until potatoes are tender and easily stabbed with a fork or knife.

Drain potatoes in a strainer. I usually reuse my saucepan to mix up the mashed potatoes because it's still hot, but for the purpose of the post I used a large bowl - either works. Take your potato ricer, open it and fill cup with potatoes and garlic.

Press and repeat.

Start out adding 3tbsp butter, 1/2 tsp salt, 1/2 tsp pepper and a splash of milk. Mix well with a hand mixer. Taste. Add more butter and pepper as needed. More butter is always okay. Pop in the micrwave to reheat as needed. Serve warm. Store leftovers in an airtight container for several days.

Notes: For a larger crowd increase this recipe as needed. Butter and seasoning amounts will vary per personal preference. This is just a guide. Typically the below amount is what I will make for 2.5 of us to eat with occasionally some leftover.