Garlic Mashed Potatoes
Mashed Russet potatoes tossed with garlic butter.
Equipment
- large stock pot
- colander
- potato masher
- slotted spoon
- small skillet
- garlic press
Ingredients
- 1 tbsp salt - for boiling the potatoes
- 2 medium russet potatoes - skinned and cut into 2" pieces
- 2 tbsp butter
- 1 clove garlic - minced
- ¼ cup half and half
- 1 tsp kosher salt
- ½ tsp black pepper - finely ground
- 1 tsp chives - finely chopped, optional
Instructions
- Fill a large stockpot ¾ full with water. Bring to a rapid boil, and add 1 Tbsp salt. Peel the potatoes, and cut into 2-inch pieces. Add the potatoes to the boiling salt water.2 medium russet potatoes, 1 tbsp salt
- Melt butter in a small sauce pan over low heat. Add the minced garlic.1 clove garlic, 2 tbsp butter
- The potatoes are done cooking when you can easily pierce them with a fork, but before they start to fall apart. Drain the cooked potatoes through a colander.
- Turn the heat to low, and return the drained potatoes to the pot. Allow them to steam out until they are dry. Turn off the heat before the dried potatoes begin to brown.
- Use a potato masher to mash the dried potatoes. Allow any remaining steam to escape.
- Pour the melted butter and sautéed garlic into the pot with the potatoes.
- Use a slotted spoon to toss the mashed potatoes with the butter and garlic.
- Add ¼ cup half & half to the mash. Season with salt and pepper. Toss it together with the slotted spoon.1/4 cup half and half, 1 tsp kosher salt, 1/2 tsp black pepper
- Server warm, optionally garnished with finely chopped chives.1 tsp chives
Nutrition
Calories: 312kcal | Carbohydrates: 41g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 41mg | Sodium: 1282mg | Potassium: 946mg | Fiber: 3g | Sugar: 3g | Vitamin A: 484IU | Vitamin C: 13mg | Calcium: 70mg | Iron: 2mg
