We have all had it one time or another-those nasty gooey, thick as paste, mashed potatoes. Or how about those bland and watery mashed potatoes? You followed the recipe exactly and it still turned into a mess? So what happened? If you follow this simple rule, those nasty mashed potatoes will be a distant memory. The key to making perfect fluffy and smooth mashed potatoes is to make sure you are not over mixing the potatoes. Over mixing releases too much starch and turns yours perfect side dish into a gooey mess. So go ahead, if you like smooth, tasty, perfect garlic mashed potatoes, then this recipe is for you.
Garlic Mashed Potatoes
- 6 medium potatoes, peeled and cubed
- 1 tablespoon garlic, minced
- 1 cup warm milk
- 1/2 cup butter or margarine, melted
- 2 teaspoons salt
- 1 teaspoon black pepper
- Place potatoes and minced garlic into a pot and cover with cold water. Cover pot and bring to a boil. Cook for 15-20 minutes or until a knife tip inserted into a potato meets no resistance. Drain well and put back into pot for a minute or so to evaporate all the extra water.
- In a large mixing bowl, combine potatoes with milk, butter, salt, and pepper. Mix with an electric mixer or potato masher to your desired consistency.
Source: passed down family recipe