This Garlic Butter Mashed Potato Is Unbelievably Tasty. This One Is A Must Try!
Learn how to make the tastiest garlic butter mashed potato you’ve had. This recipe is one of the best, and the intense flavour that this delivers makes you drool with every smooth bite. The crispy garlic is sauteed in the butter, creating an infusion, and the butter is browned off to produce the most incredible nutty flavour. Overall this recipe is seriously the best.
Garlic Butter Mashed Potatoes
Ingredients
- 1kg (2.2lb) - Yukon Gold Potatoes Or Any High Starch Potato, Peeled & Washed
- 5 - Garlic Cloves, Minced
- 3/4 Cup (180ml) - Full Fat Milk
- 175g (6oz) - Salted Butter, Cubed
- Seasoning to taste
Method
- Place the peeled whole potatoes into a large saucepan or pot and fill the pot with enough cold water to cover the potatoes by 1 inch. Place the saucepan or pot over high heat and bring to a boil and cook for 22-24 minutes or until soft but not completely falling apart.
- Once cooked, pour the potatoes through a colander (sieve) and allow them to drain.
- Place a small saucepan over low heat and pour in the milk. Allow the milk to slowly heat up, but don't allow it to come to a simmer.
- Whilst the potatoes are draining and the milk is slowly heating up, place a skillet over high heat, add in the butter and allow it to melt. Once melted, bring the butter to a boil and continuously stir the butter, just until it starts to foam.
- Add in the garlic and turn the heat down to medium. Continuously mix the garlic through the butter for 1 ½ to 2 minutes, just until both the butter and garlic is a deep golden brown colour with the garlic also being nice and crispy. Remove from the stovetop and allow it to sit for 5 minutes. We can also remove the milk from the stovetop at this stage.
- Mash the potatoes together using a potato ricer or masher, just until they're extremely smooth. See recipe notes for further details. Check seasoning levels and adjust accordingly.
- Pour the garlic butter (reserving some of the butter) into the potatoes through a sieve to catch the crispy garlic (we will use it later in the recipe) and pour in the milk. Mix well until smooth.
- To serve, place the mashed potatoes on a plate or in a bowl and drizzle over the reserved garlic butter and top it with the crispy garlic. Dig in.
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Mashed Potato Storage Instructions
To store, this will last up to 4 days in the fridge and up to 4 months in the freezer, both held in an airtight container. Allow to thaw in the refrigerator overnight before reheating.
Mashed Potato Reheating Instructions
To reheat, place the mash into a saucepan and heat gently over medium heat, stirring regularly. You may need to add a splash of milk or cream to refresh and thin it out. Alternatively, reheat it in bursts in a microwave.
Watch How To Make The Recipe
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