Easy garlic mashed potatoes made with a special garlic trick and lots of milk. Creamy enough to not need gravy!
Updated on 11/18/12
I’m not a big fan of side dishes. I don’t mind eating them; it’s just the time it takes to make them in addition to the main course. However, if I am cooking for my parents and brother, I have to make a side or there just won’t be enough food. One easy side dish I make is my Creamy Garlic Mashed Potatoes. I’m not talking about a sprinkling of garlic powder. You actually boil a few cloves of garlic with the potatoes. Crazy I know, but it works for garlic lovers like me! And if you add enough milk like I do, there won’t be any need for gravy.
Original entry written 11/02/08:
I never realized this before until last Monday. It was the second day of me being sick, and I’m starving. Yet, I didn’t feel like eating. So I’m laying on my bed, watching my tape of various Food Network shows I have taped. Then all of a sudden, I decided to make mashed potatoes two hours before work. I checked my potatoes. Two were rotten, two were not. Just to be safe, I peeled the non-rotten potatoes.
Anyway, what I never realized was I had never made mashed potatoes before. My friend asked, never with your parents growing up? Nope, they made those packets where you add water/milk/whatever it calls for. I don’t even understand it myself. I do not get my food passion from my parents. They never influenced me (except maybe to flavor my meats more!) They are the reason why I hate meatloaf and pork chops. Our palettes are so different. I get my eat-anything gene from my dad, but even then I eat some things he doesn’t like, like catfish or curry. My mom pretty much hates everything I cook because she doesn’t like strong flavors. My brother is picky too, but not as bad as my mom. As far as baking, my mom bakes from a box. My dad does make pie or anchovy balls (yes, we love anchovies!), but he buys pre-made crust or pre-made crescent dough. So how did I learn to cook? I’ve taken three cooking classes throughout middle and high school, but even then most of the stuff I know I taught myself via recipes or blogs. I did grow up admiring pictures (mainly desserts) in my mom’s magazines, like Family Circle or Woman’s Day.
So back to my mashed potatoes. I looked up a recipe on Recipe Zaar. I found one that was so good, it doesn’t need gravy. Good, because I had no clue on how to make gravy.
Updated on 11/18/12
I now know how to make gravy! I still don’t know how to make traditional gravy, but I do know how to make gravy without meat drippings. Personally, these are creamy enough to not need anything else, but feel free add gravy.
30 minPrep Time
15 minCook Time
45 minTotal Time
- 1 pound russet potatoes, peeled and cubed (roughly 2 large potatoes)
- 3 garlic cloves, peeled and left whole
- 1/2 cup (4 ounces) unsalted butter, softened and cut into 8 tablespoons
- 1/2 - 1 cup milk (depends on how creamy you want it - I used 1 cup)
- 1/4 cup finely grated Parmesan cheese
- 1 teaspoon dried parsley (or 1 tablespoon fresh chopped parsley)
- 1/4 teaspoon salt
- Bring a large pot of water to a rolling boil. Once boiling, add potatoes and garlic cloves. Cook until soft but not overdone, roughly 12-15 minutes. Drain.
- Add the potatoes and garlic to a large mixing bowl. Beat* until mashed together (don't overbeat or the texture may become gluey). Beat in the butter until smooth then slowly add in 1/2 cup milk. If they are not creamy enough, finish adding the remaining 1/2 cup milk. Beat in the cheese, parsley, and salt. Serve immediately.
*Alternatively, beat the potatoes by hand with a potato masher.
Source: Adapted from Food.com
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