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Garlic Mashed Potatoes

(serves 4)


1 pound Yukon gold potatoes, cut into large chunks (peeling optional)

5/8 clove garlic, halved lengthwise

1/3 cup milk or heavy cream

1 stick salted butter

1 tablespoon plus 3/4 teaspoon salt

2 teaspoons chopped fresh parsley


Place the potatoes and garlic into a large pot, and just cover with water and add 1 tablespoon of salt. Bring to a boil; reduce heat to low, and cover. Simmer until very tender, about 20 minutes. Drain. Allow to steam dry for a minute or two.

Return the potatoes to the pot and add butter until melted. Pour in milk, and season with 3⁄4 teaspoon salt; mash until smooth. Stir in the parsley.

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