Also, try our roasted garlic mashed potatoes and cream cheese mashed potatoes! We’ve made many varieties of mashed potatoes over the years and we have a couple of tricks. First, we boil the garlic with the potatoes in the pot to infuse them with lots of garlic flavor. We also reserve a bit of the cooking water to loosen them up and make them extra creamy. We like our mashed potatoes a bit rustic so we use a potato masher, but you can use a potato ricer to make them silky smooth. They’re delicious as-is or sprinkle in some fresh herbs like thyme or rosemary for added herbaceous flavor.
Potatoes – most potatoes taste great when mashed. Yukon gold potatoes are our favorite because they’re the most buttery, but russet potatoes, white potatoes, or red potatoes all work well. Garlic – we add a generous amount of garlic to the boiling potato pot to infuse them with lots of garlicky flavor. Cream – or whole milk, for added moisture and to make them silky smooth. Butter – salted or unsalted butter, for added richness. Salt + pepper – for seasoning, add to taste. Parmesan cheese – for a boost of bold, tangy, cheesy flavor.
They’re easy enough for weeknight meals but also elegant enough to serve to a crowd for holidays like Thanksgiving or Christmas. They taste great on their own, or when smothered in sauce like our mushroom gravy. Creamy recipes that pair perfectly with these mashed potatoes
Creamy Chicken Lazone Smothered Pork Chops Creamy Champagne Chicken
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal!
