One thing we absolutely love to make are mashed potatoes, but not just any mashed potatoes; we’re talking about our creamy garlic mashed potatoes! Now don’t get me wrong, you can absolutely make this recipe without the garlic or parmesan cheese (but don’t!) and have some great tasting mashed potatoes, but there’s something about adding just a little of that pungent flavor that garlic and parmesan cheese give you that really takes this recipe to another level.
We love comfort food at Improv Oven, especially making mashed potatoes this way. And keep in mind when mashing potatoes, it’s all about the consistency! Having good ratios of potatoes, milk, butter and salt are key. Even adding too much garlic can take away from the flavor and make it overpowering. versus going for a real rich taste. (We’re biased on parmesan here because there’s never enough!)
This mashed potato recipe goes well with just about any kind of meat or poultry, as well as many other meals as a great side. We hope you enjoy.
Our mouth’s are watering…
- 3 pounds potatoes (Idaho or Russet), peeled
- 1 tsp salt
- 2 cups whole milk
- 2 tbs salted butter
- 3 cloves garlic, crushed and minced
- ½ cup grated Parmesan
- Place the potatoes in a large saucepan or pot. Add enough water to cover the tops of the potatoes. Add ½ to 1 teaspoon salt to the water.
- Turn the burner on high and bring water to boiling. Reduce heat to medium low or low. Cover the pot with a lid. Cook the potatoes in gently boiling water until tender, about 15 minutes for cubed potatoes and new potatoes and 20 to 25 minutes for quartered potatoes.
- Drain the potatoes in a colander. Place potatoes back in saucepan and set aside.
- In a separate skillet on medium-low heat, add butter until melted.
- Add garlic and sauté for 30 seconds until garlic begins to brown on edges.
- Add milk and stir until combined, heat until simmering. Remove from heat.
- Add creamy mixture to potatoes in saucepan and mash together. Add parmesan cheese and continue mashing until pot thickens. Let it stand for a few minutes and serve hot.