As I promised, a real food recipe! Now I’ve officially added savory to my blog of sweets. Say hello to garlic mashed potatoes.
Dicing potatoes. There’s so much prep work in cooking. Uffff… I don’t know of I can get used to this.
Throw it all into your handy dandy Kitchenaid and let it do the work.
Not bad, huh? I think you’re normally supposed to mash the potatoes by hand, but I don’t own a potato masher so my fallback was my Kitchenaid. She’s always there when I need her. The result? A creamy, buttery bowl of goodness.
Mashed potatoes are like the chocolate chip cookie of the baking world. You can add mix-ins and it’s still forgiving. It’s hard to make bad mashed potatoes. If it’s too thick, add more milk. Want it even thicker? Use sour cream instead. Don’t like herbs? Add bacon. Want it richer? You guessed it.. add more butter. Experiment your tender heart away, using this recipe as more of a guideline than a “to the T” recipe.
- 6-7 medium russet potatoes
- 1/4 tsp minced garlic
- 1 cup of milk
- 1 stick of butter
- 2 tsp salt (plus additional for boiling)
- dash of pepper
- Peel the skin from potatoes. Dice each potato into 16 pieces (cut into half and then cut each half into 8th’s)
- Place the diced potatoes, minced garlic, and a generous pinch of salt into a pot filled with cold water.
- Bring the water to a boil and then cook the potatoes on medium heat for approximately 25 minutes, until the potato is easily pierced with a fork.
- When the potatoes are done cooking, drain and let sit. While sitting, melt the butter in a pan and stir in the milk. Bring to a simmer and pour it into a Kitchenaid bowl with the cooked potatoes.
- Turn the Kitchenaid on low and gradually work the speed up to medium. Add the salt and mix until creamy.
- Take a taste and adjust appropriately to your tastes. I topped mine with an oregano/parsley mix.