Perfect (Garlic) Mashed Potatoes

You probably know by now that in my world potato is a magical vegetable. It can be cooked in so many different ways and used in such a variety of dishes that it is an absolute staple in my shopping cart and on my dining table (I do not have a kitchen table and we eat all of our meals in the dining room, in case you were wondering ;)).

A bowl of yummy!

One of my favourite ways to eat potatoes is to have them mashed. I always make a big batch and use leftovers for a quick gnocchi meal or to make stuffing for pyrohy (AKA pierogie). I have discovered over the years that not everyone knows how to make perfect mashed potatoes: light, fragrant and creamy. They make a perfect side dish to anything and are great on their own as well (if you are anything like me).

NOTES:

• Yukon Gold potatoes are my favourite for this recipe while both my mom and my mother-in-law prefer Russet (baking) ones. Red skinned potatoes work well too
• It is absolutely up to you how much salt to put in your mashed potatoes, just remember that potatoes like salt and you may have to add more for a better flavour
• Garlic is optional.

The ingredients (serves 6 with leftovers):

Sour cream and garlic are optional.

• 7 medium potatoes (approximately 1.2 lbs), peeled and quartered
• 3/4 tsp salt or to taste
• 1/2 cup milk
• 2 tbsp butter
• 3 cloves of garlic (optional), peeled
• 2 tbsp sour cream (optional)

The steps:

Potato masher: a very handy kitchen tool. I bought this one at Crate&Barrel a few years ago

1. Put potatoes in a medium pot and cover them with water
2. Add salt
3. Add garlic if using
4. Cover with a lid and bring to a boil on a medium high heat
5. Keep the lid on and reduce the heat to medium low. If water keeps escaping from the pot, tilt the lid a bit to let the steam escape (ideally, the pot should stay covered)
6. Boil potatoes for approximately 45 minutes, util tender when pierced with fork
7. Drain the water
8. Warm milk in a microwave for 30 seconds – do not skip this step!
9. Add milk to potatoes and start mashing them with a potato masher. Alternatively, feel free to use a kitchen mixer to whip them for extra fluffiness
10. Add butter
11. Add sour cream if using (if will give the potatoes a slightly tangy flavour)
12. Mash or whip all of the ingredients together until smooth and lump free
13. Adjust salt if needed
14. Serve and enjoy!

Served on a side of Brick Chicken and Tomato Salad