A well known chef’s tip: “Stop adding milk or water to your mashed potatoes. This ingredient makes them creamier than at the restaurant!”
Ingredients
For the Mashed Potatoes
- Peeled and cubed potatoes: 4 cups, preferably Yukon Gold or Russet
- Milk or cream: ¼ cup
- Butter: 2 tablespoons, optional
- Salt: ½ teaspoon
- Nutmeg: ¼ teaspoon, optional
The Game-Changer
- Garlic confit: 3–4 cloves, mashed
- Roasted garlic: alternative to garlic confit
- Sour cream: alternative for a tangy, creamy variation
- Truffle oil: alternative for a more pronounced gourmet flavor
Tip: Garlic confit can be prepared by gently roasting garlic in olive oil until the cloves become soft and mellow, creating a buttery texture and deep flavor.
Optional Garnishes
- Fresh chives
- Bacon bits
- Parmesan cheese, to taste
Instructions
1. Boil the Potatoes
Place the cubed potatoes in a large pot and cover them with water. Bring the water to a boil and cook the potatoes until they are fork-tender, usually about 15–20 minutes depending on the size of the pieces.
2. Drain and Add the Secret Ingredient
Drain the potatoes thoroughly and return them to the empty pot. Mash them while they are still hot with the garlic confit.
If using garlic confit, a small amount of its flavorful oil can also be incorporated for additional richness. If you are using roasted garlic, sour cream, or truffle oil instead, add it at this stage.
3. Mix Until Creamy
Add the milk or cream, butter if desired, salt, and nutmeg. Mash until the potatoes reach your preferred consistency.
A potato masher gives a more rustic texture, while a hand mixer can produce a lighter and smoother result. Avoid excessive mixing, as potatoes can become gluey when overworked.
4. Serve and Garnish
Transfer the mashed potatoes to a serving dish. Finish with fresh chives, bacon bits, or a light sprinkle of Parmesan cheese if desired.
