Last updated on Jan 13th, 2021 at 02:15 pm

Side dish recipe for Creamy Garlic Mashed Potatoes

100-200g potatoes per person (I used about 2 kg)
Water, to cover the potatoes
1 tbsp. Salt

2 tbsp. Unsalted butter
1/2 cup Milk
1/2 cup Cream/Half and Half/or Heavy Whipped Cream -works fine, too.
1 teaspoon Garlic powder
1 teaspoon dry parsley
Salt to taste (about 1 teaspoon)

Garnish: Dry Parsley and Pinch of Garlic powder.

How to
Peel the potatoes, wash and quarter into equal size chunks.

Put the potatoes into a large pot, and add cold water. Add 1 tablespoon of salt, and cover.

Boil the potatoes over medium-high heat and cook until the potatoes are tender, about 25 minutes.

Drain well, and transfer to a large mixing bowl.

Add cream and milk, unsalted butter, then dry parsley, garlic powder and salt. (Taste later to see if you need more salt).

Using electric mixer start with low speed and mix potatoes. Increase speed as the potatoes start getting smoother. Mix until they are completely lump free.

Garnish with a bit more dry parsley and a dash of garlic powder.

You can use large potatoes like I used, or small pmes, just make sure you have enough- about 2 kg – for approximately 6 adults.

If you have more people, just add splash more cream and butter. Of course add Salt TO TASTE. Start with a few pinches if it’s not salty enough and work from there.

On the other note, if you have less people, just add less milk and cream.

You can use red potatoes, with the skin on if you want to stay a bit healthier and use low fat buttermilk -just an idea.

Recipe provided courtesy of Sandra’s Easy Cooking food blog.

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