Hey, creamy garlic mashed potatoes, lovers. Are you excited about the holiday season? I am super excited, but only because of the delicious food that e serve during the holidays.
Speaking of delicious food, what do you think about my fabulous mashed potatoes?
There is no easier recipe than mashed potatoes, right? When you hit the right liquid constancy, it is the most delicious mashed potatoes that you will ever try. Not to brag, but I love making mashed potatoes as much as eating them.
Mashed potatoes are my favorite. Now to think of it, I really love all the potato dishes. There is not even one potato dish that I do not like.
However, mashed potatoes got my heart. I simply can’t resist it. I could eat mashed potatoes for breakfast, lunch, and dinner.
Okay, maybe not breakfast, but I have before during my crazy teenage years when I get back from the party early in the morning or too late.
Take it however you want (haha) and there are leftovers in the kitchen. I saved my hungry belly many times eating cold mashed potatoes.
To move on to another story. We started to renovate our kitchen. Yey! The weekend project turned out in a 4-day long thing, but it is finally getting complete. I couldn’t be happier with the results.
It’s quite a process that I will share on my blog how we did it, but before I post anything, we are going to paint the walls.
I wanted a French – country-old farm house-shabby chic feel, with a modern twist, and I think we achieved it.
It was definitely teamwork, but to be honest, I am so tired that every bone in my body hurts from standing, lifting, and painting. But, it was totally worth it.
Now let’s get those mashed potatoes ready for cooking. Please read the notes below in the recipe section.
Easy, delicious and so good. These are one of the best-mashed potatoes.
- 1/3 to 1/2 Lbs of potatoes per person I used about 2 kg
- Water to cover over the potatoes
- 1 tbsp. Salt
- 2 tbsp. Unsalted butter
- 1/2 cup Milk
- 1/2 cup Cream/Half and Half/or Heavy Whipped Cream -works fine too.
- 1 teaspoon Garlic powder
- 1 teaspoon dry parsley
- Salt to taste about 1 teaspoon
- Peel the potatoes, wash and quarter into equal size.
- Put the potatoes into a large pot, and pour cold water.
- Add 1 tablespoon of salt, and cover.
- Boil the potatoes over medium-high heat and cook until the potatoes are tender about 25 minutes.
- Drain well, and transfer to a large mixing bowl.
- Add cream and milk, unsalted butter, then dry parsley, garlic powder, and salt. (Taste later to see if you need more salt).
- Using electric mixer start with low speed, mix potatoes. Increase the mixer's speed as the potatoes getting smoother. Mix until they are completely lumped free.
- Garnish with a bit more dry parsley and a dash of garlic powder.
You can use large potatoes as I used, or smaller, just make sure you have enough- about 2 kg/4.4 lbs for approximately 6 adults. If you have more people, just add splash more cream and butter.
Of course, add Salt TO TASTE. Start with a few pinches if it's not salty enough and work from there. On the other note, if you have fewer people, just add less milk and cream. You can use red potatoes, with skin if you want to stay a bit healthier and use low-fat buttermilk -just an idea.
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