Creamy Garlic Mashed Potatoes

attosa
Diamond Post Medal for All Time! 1,246 Posts

Creamy Garlic Mashed Potatoes in bowl I make a ton of garlic mashed potatoes every year for Thanksgiving. Every year, I have more and more health conscious guests. I make a version that is lower in fat and calories and higher in fiber. The secret to this mash is using the potatoes' own starchy water for depth in place of sticks of butter and whole milk. At the end, you add a bit of butter for that flavour. For guests who do want the full on fatty version, simply add a pat of butter to theirs and mix!

If you don't want potato skins, just peel before cutting and boiling.
This recipe multiplies perfectly.

Total Time: 30 minutes

Ingredients:

3 large russet potatoes, scrubbed and cubed
1 Tbsp salt
6 cloves garlic, minced
1 Tbsp butter
1 Tbsp mayonnaise or greek yogurt

Steps:

In a large pot, cover cubed potatoes with cold water and add salt. Bring to a boil over medium-high heat, then reduce heat to maintain a rolling boil.
Cook until potatoes fall apart when poked with a fork.

Drain the potatoes but reserve the starchy water. Add about 1/4 cup of it back to the potatoes.

Add the garlic, butter, and mayonnaise or greek yogurt. Mash with a potato masher or beat with a whisk. Add reserved starchy water by the tablespoon until you reach desired creaminess.

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