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Garlic Mashed Potatoes are a delicious side dish with any meal!
As we head into Thanksgiving week one of the sides to grace many tables will be mashed potatoes! I’m not going to lie growing up we lived in instant mashed potatoes. Now, I would not come near them!
I guess in my mind potatoes should not be dry flakes that somehow become mashed potatoes when mixed with water.
I know, many people love instant mashed potatoes; however, these homemade mashed potatoes are much better! There are so many variations to good homemade mashed potatoes. I love mine though with garlic and butter! These cover both of those requirements!
We love to add garlic to our mashed potatoes, it just takes them up a notch. I really love the mashed potatoes at Charleston’s, have you had those before?
I tone these down just a bit because I try to stay on the lower calorie end, but let’s face it I could eat all the mashed potatoes by myself. I’m a potato addict. I need rehab for it too, it’s a terrible addiction but it does taste good.
We love to serve these with Tangy Meatloaf and add some corn too on Sunday afternoons.
It’s a go-to for a Sunday afternoon dinner. I also like that it makes enough to have a bit of leftovers for Monday making Monday dinner much easier.
Although, as our son has gotten older I’ll say he could eat a lot of this in one setting. He loves meatloaf!
What’s your favorite way to eat mashed potatoes?
- 6 Medium Sized Russet Potatoes, Pealed
- 1/2 Cup Milk
- 4 Tbsp Butter
- 1 Clove Crushed Garlic
- Salt/Pepper to Taste
- Begin by boiling the pealed potatoes on medium heat until soft. Once soft then cut up into smaller chunks in order to be blended.
- Now, put them into a large mixing bowl or the bowl with the stand mixer, add in the milk, butter, and garlic and blend/mash well.
- Lastly, add salt and pepper to taste.
- Yields: About 6 Cups