I make a ton of garlic mashed potatoes every year for Thanksgiving. Every year, I have more and more health conscious guests. I make a version that is lower in fat and calories and higher in fiber. The secret to this mash is using the potatoes' own starchy water for depth in place of sticks of butter and whole milk. At the end, you add a bit of butter for that flavour. For guests who do want the full on fatty version, simply add a pat of butter to theirs and mix!
If you don't want potato skins, just peel before cutting and boiling.
This recipe multiplies perfectly.
Total Time: 30 minutes
Ingredients:
Steps:
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I get asked to make these mashed potatoes often. They take a bit of extra time due to the process for keeping the potatoes as fluffy as possible, but they are so worth it. I use both russet potatoes and petite gold potatoes. I take the skins off the russets, but keep the skin on the golds.
My family loves them! Preheat oven to 350 degrees F (175 degrees C). Place garlic cloves in a small baking dish. Drizzle with olive oil, cover, and bake 45 minutes, or until golden brown.
Cut potatoes into 1 inch pieces. Place potatoes and garlic in 2 qt. saucepan. Cover with water; bring to a boil over high heat.
Adding rosemary and garlic to your mashed potatoes will turn this classic side dish into a delectable treat. This is a page about rosemary garlic mashed potatoes recipes.
