Hey, my homemade food lovers. Are you excited about the holiday season? I am, but only because of delicious food. Speaking of delicious food, what do you think about my fabulous mashed potatoes? There is no easier recipe than mashed potatoes, and when you hit the right liquid constancy, it’s the most delicious mashed potatoes that you’ll ever try. Not bragging, just saying’.
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 can’t resist it. I could eat mashed potatoes for breakfast, lunch, and dinner haha 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. Saved my hungry belly many times.
To move on to another story… we started to renovate our kitchen. YeeYY! The weekend project turned out in a 4-day long thing, but it’s finally getting complete, and 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 a teamwork, but to be honest, I am so tired that every bone in my body hurts from sanding, lifting, and painting… But, hey, still totally worth it.
Now let’s get those mashed potatoes ready for cooking. Please read notes*
Creamy Garlic Mashed Potatoes
Creamy Garlic Mashed Potatoes
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
- Dry Parsley and Pinch of Garlic powder.
- 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 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 like 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 a skin if you want to stay a bit healthier and use low-fat buttermilk -just an idea.