Garlic Mashed Potatoes

mashed potatoesMashed potatoes – an awesomely savory side dish that used to be whipped up primarily for holidays; however, in the past several years the starchy side seems to have made its comeback.

When I was a girl, mashed potatoes at my mother’s house came from a box – dehydrated bits of potato that suddenly sprung to somewhat of a half-life once the water was added and the dish was cooked.  My 9 year-old self loved to ruminate over the transformation of such things.  It was exciting and magical.  The taste, however, was not.  It was bland, runny, and my excitement waned. I have vowed as an adult to attempt to master the art of the potato.

Garlic Mashed Potatoes

Prep Time: 10 minutes

Serving Size: 5


  • 3 scrubbed medium-large russet potatoes
  • 1 tsp salt
  • 3-4 garlic cloves
  • 10 cups water
  • 1/4 cup milk (regular, soy, almond, coconut)


  1. Peel the potatoes (or not, it’s your choice) and cut each potato into about 3-4 chunks each. Add about 10 cups of water to a stock pot and bring to a boil. Carefully add the potato chunks to the water – don’t drop them in, or they will splash and burn (I had the burn mark on my hand to prove it).
  2. Add the salt and boil the potatoes in the stock pot for about 5 minutes and then lower the heat to medium-high and cover.
  3. After about 10 minutes, add the garlic cloves to the pot. Cook until the potatoes are tender - about 10 more minutes. There is really no set time as the cut and size of the potatoes will often vary.
  4. When the potatoes are tender, remove the stock pot from heat and pour potatoes and the cooked garlic into a colander in the sink.
  5. Add the potatoes back to the empty stock pot and with a potato masher, wooden spoon, or spatula, mash and smash those starchy suckers until they are flat and gooey. Add the 1/4 cup of milk and continue mashing. The garlic will mash along with the potatoes.
  6. Serve and enjoy!
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