Garlic Butter Mashed Potatoes

Print Recipe Pin Recipe

5 from 1 vote

Prep Time: 10

Cook Time: 30

Draining Time: 10

Total Time: 50

Servings: People

Calories: 539kcal

Author: Chef Jack Ovens

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

Instructions

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.