Here’s the Queen of all Thanksgiving side dishes; the silky smooth, velvety, fluffy, extra creamy mashed potatoes, infused with garlic and butter. What’s my secret?? I boil the potatoes in milk! When you try this recipe, you won’t want to make mashed potatoes any other way 🥔🥛👌🏻🍶
You will need:
– 3 pounds potatoes
– 3/4 cup (1.5 stick butter)
– 2 1/2 cup milk
– 2 1/2 cup water
– 5 garlic cloves
– 1 tablespoon kosher salt
– 1 tsp onion powder
– 1/2 tsp black pepper
– 1 cup cream (or more to your taste)
– Shredded cheese (optional)
🥔 Peel, wash and cut the potatoes into 1-2 inch cubes. 🥔 Transfer it to a large pot and add the milk, water, sliced garlic, salt, pepper, onion powder, garlic powder and 1/2 stick butter.
🥔 Bring to a boil, then lower heat to medium and simmer until the potatoes are fork tender; about 20 minutes.
🥔 Strain the potatoes in a mesh colander, and return them to back to the pot.
🥔 Add the remaining 1 stick butter and mash the potatoes with the butter using a potato ricer or a manual masher, until smooth and lump free. You can add some shredded cheese at this point, if you like. I used shredded mozzarella.
🥔 Bring the pot back to the stove, on medium heat; gradually add the cream and stir continuously until it’s well incorporated with the mashed potatoes and the consistency is fluffy.
🥔 Transfer the mashed potatoes to an oven safe dish, drizzle more butter on top and bake on 350F until the edges are bubbly and golden brown. Bon Appétit! ❤️
MADE WITH LOVE!