Q1: Why are my mashed potatoes gummy or gluey?

The most common culprit is overworking the potatoes. Using a food processor or a blender is the fastest way to get a gluey result. A simple potato ricer or a food mill is the absolute best tool for a fluffy, light texture, as it gently presses the potatoes instead of shearing their starch cells.

Q2: Can I make this side dish ahead of time for a holiday dinner?

Yes, absolutely! This is an ideal make-ahead side dish. You can prepare the entire recipe from start to finish up to two days in advance. The flavor will be even better on the second day!

Q3: Can I use a different kind of potato?

Yes! For a lighter and fluffier (but less creamy) result, you can use a high-starch potato like a Russet. For a denser, waxier mash, you can use red potatoes. But for the perfect, creamy-fluffy balance, Yukon Golds are highly recommended.

Q4: Can I use roasted garlic instead of infusing the milk?

Of course! Roasting a whole head of garlic until it is soft and sweet and then mashing the cloves into the potatoes is another fantastic method that will result in a deep, caramelized, and sweet garlic flavor.

Q5: Can I make this recipe dairy-free or vegan?

Yes! To make this recipe completely dairy-free and vegan, simply substitute the unsalted butter with an equal amount of your favorite vegan butter substitute, and substitute the whole milk with a creamy, unsweetened plant-based milk, like oat milk or soy milk.

Garlic Mashed Potatoes (An Easy Holiday Side!)

Creamy Garlic Mashed Potatoes (An Easy Holiday Side!)

A classic and flavorful recipe for creamy Garlic Mashed Potatoes, a perfect side dish for a holiday meal or any comfort food dinner. This dish features Yukon Gold potatoes that are boiled until tender. A rich, aromatic flavor is achieved by simmering milk with chopped garlic and bay leaves, creating an infused liquid. The hot potatoes are mashed and then combined with the garlic-infused milk and a generous amount of butter until perfectly smooth and creamy.

Author: Grace

Ingredients

3 pounds Yukon Gold potatoes, peeled and cut into chunks
6 bay leaves (3 for boiling, 3 for milk)
Kosher salt
1 1/2 cups milk
5 chopped garlic cloves
1 3/4 sticks (14 tablespoons) unsalted butter, cut up
Freshly ground black pepper

Instructions

Place the peeled and chunked potatoes in a large pot with 3 bay leaves. Cover with cold, salted water and bring to a boil. Cook for 15 to 18 minutes, until the potatoes are tender.
Before draining, reserve about 1/2 cup of the starchy cooking water. Drain the potatoes and discard the bay leaves.
Return the hot potatoes to the pot, off the heat, and mash them to your desired consistency.
While the potatoes are cooking, bring the milk to a simmer in a small saucepan with the 5 chopped garlic cloves and the remaining 3 bay leaves. Cook for 15 minutes to infuse the flavors.
Remove the milk mixture from the heat and discard the bay leaves.
Add the cut-up butter to the hot mashed potatoes, followed by the warm, garlic-infused milk mixture.
Stir everything together until smooth and creamy, thinning with a splash of the reserved cooking water if the potatoes seem too thick.
Season generously with salt and pepper to taste, and serve immediately.

Notes

This is a classic holiday side dish that is perfect for Thanksgiving or Christmas dinner.
Infusing the milk with fresh garlic and bay leaves is a key technique that adds a deep, aromatic flavor throughout the potatoes.
Using the reserved starchy potato water is a great way to adjust the consistency of the mashed potatoes without diluting the flavor.
Yukon Gold potatoes are recommended for their naturally buttery flavor and creamy texture.

Find it online: https://www.eatswithsoul.com/garlic-mashed-potatoes/