Almost everyone has their way of making mashed potatoes. Some choose to go with peeled or unpeeled potatoes. Some choose to add milk, cream, butter, cheese…and the list could go on and on. Well, today I’m going to give you my way of making mashed potatoes. Before discovering this recipe we use to just add milk and butter to our potatoes. That is basically the most common way to make them, but I think this tastes much better. The secret to these great potatoes is adding fresh garlic to the potatoes while boiling them. Then during the mashing process, we are adding a few ingredients such as milk, butter, parmesan cheese, salt, and pepper. If you’re in need of a quick and tasty mashed potatoes recipe for a side dish tonight, you’ve come across the perfect recipe. Enjoy.
- 2 lbs potatoes
- 1 head garlic
- 1 tablespoon olive oil
- 1⁄4cup sour cream
- 4 tablespoons butter
- milk or cream, if needed
- white pepper
- Separate head of garlic into individual cloves.
- Toss in olive oil and wrap tightly in a small piece of aluminum foil.
- Bake in 350°F (180°C) oven for 45 minutes.
- When the garlic has cooled to the touch you should be able to squeeze it out of the ‘paper’ shell of the individual cloves.
- Mash the roasted garlic with a fork, or force through a fine strainer.
- If you use a ricer as recommended below, simply rice the garlic along with the potatoes.
- Peel and boil potatoes in salted water until tender.
- Force the cooked potatoes through a ricer (recommended) or mash by your usual method.
- Put the diced potatoes, garlic, sour cream, butter, and salt and white pepper in a mixer bowl, and whip at medium speed until smooth.