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Garlic Potatoes

These yummy and easy-to-make garlic potatoes will make them come back for seconds.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course lunch/dinner
Cuisine Mediterranean
Servings 6 people
Calories 1505.9 kcal

Equipment

  • 1 Large Pot For boiling and mashing
  • 1 Strainer or Colander For draining the potatoes
  • 1 Potato Masher For achieving a smooth texture
  • 1 Chef's knife For cutting potatoes and chopping parsley
  • 1 Cutting Board

Ingredients
  

Main

  • 1 ½ pounds red potatoes cut into large chunks
  • 1 clove garlic halved lengthwise
  • ½ cup milk
  • 1 teaspoon salt
  • 1 tablespoon chopped fresh parsley

Instructions
 

  • Place potatoes and garlic into a large pot and just cover with salted water. Bring to a boil. Reduce heat to low, cover, and simmer until very tender, about 20 minutes. Drain. Allow to steam dry for 1 to 2 minutes.
  • Return potatoes to the pot. Pour in milk and season with salt; mash until smooth. Stir in parsley until incorporated.

Notes

1. For a richer garlic flavor, consider mincing the garlic and sautéing it briefly in a little butter or olive oil before adding it to the mashed potatoes, rather than boiling it whole. Alternatively, roast the garlic clove until soft before mashing.2. The 'steam dry' step is crucial for creamy, non-gummy mashed potatoes. Excess moisture will lead to a watery or gluey texture.3. Warm the milk slightly before adding it to the hot potatoes; this helps maintain temperature and prevents the potatoes from cooling down too much, making them easier to mash and ensuring better absorption.4. Don't over-mash! Mashing potatoes too vigorously can break down the starches and lead to a gummy consistency. Mash just until smooth.5. A pinch of white pepper or a tiny grating of nutmeg can elevate the flavor profile of the mashed potatoes.