Extra Creamy Garlic Mashed Potato
I have an amazing tip to make mashed potatoes extra creamy. Use a sieve which requires a little more arm strength than usual but combined with infused garlic butter and milk, these mashed potatoes are silky smooth and have a beautiful garlic flavour that takes these to the next level!!
Servings 6 people
Calories 154kcal
Ingredients
- 550 grams Potatoes Yukon Gold or Old potatoes
- 4 cups Water
- 3 tablespoons Butter
- 2 tablespoons Garlic minced
- 1 ½ teaspoon Salt
- ½ cup Milk
- 2 tablespoon Cream
Instructions
- Add the water, salt and potatoes to a pot. Bring to a boil and cook for 25-30 minutes on medium heat until the potatoes are fully cooked and can be mashed easily with a fork. Strain the potatoes well.
- while the potatoes are cooking, in a heavy bottomed saucepan on a low flame, add the butter and garlic and lightly cook them, be sure not to burn the butter or the garlic. After about a 1 minute, add milk and stir to combine. Cook for 1 minute and remove from heat.
- Sieve the potatoes while you add the milk mix. Use a thick sieve so that the potatoes mash and sieve easily. Ensure that the potatoes are creamy and smooth. Season with more salt if necessary.
- Top it off some extra butter cubes and chopped parsley. Serve hot immediately!
Video
Nutrition
Calories: 154kcal | Carbohydrates: 18g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 656mg | Potassium: 423mg | Fiber: 2g | Sugar: 2g | Vitamin A: 281IU | Vitamin C: 19mg | Calcium: 48mg | Iron: 1mg