Vic’s Tricks To…Garlic Mashed Potatoes

Mashed potatoes are like the best things in the world.

I’ve spoken time and time again about how potatoes are literally LIFE and I will consume them in any and all forms.

French fries, baked potatoes, scalloped potatoes, chips….I mean the list goes on.

And one of the all-time best comfort foods is of course, MASHED POTATOES!

The good news is that making mashed potatoes is actually super freakin’ easy.

The better news is that you can add any of your fave toppings or mix-ins (HI BACON & BLUE CHEESE) and I’ll tell you all about that too.

You’ll see in these pics I actually added cabbage & full chives in mine, which was for St. Patrick’s Day, but also added this super fabulous crunch & flavor that I was SOOOO here for.

On with it – LET’S GET MASHIN’!

The type of potato you use is totally up to you, but the usuals are Russet, Yukon Golds, or Red Potatoes.

Cut the potatoes into evenly sized chunks, place them into a large pot, and fill it with water until it reaches about an inch above the potatoes. Stir in about 1 tbsp of salt and 3 cloves of smashed garlic (just smash a clove and plop it in – you can leave the skins on)and set it over high heat to boil.

Vic Trick: Always start potatoes (and other root veg) in cold water and then bring it to a boil. If you put them in boiling water, the outsides will get mushy while the insides stay crunchy. Not good.

Once the potatoes start boiling, lower the temperature so they’re still boiling, but not quite as aggressively. Like a medium-high heat.

Let them cook for about 10 mins or until a knife can very easily pierce it. Drain into a colander and set aside.

Vic Trick: If you don’t want skins, now would be the time to remove them. They come of wayyyy easier once they’re cooked than peeling!

Back in the pot, add 1/2 stick (4 tbsp) of butter and AT LEAST 6 cloves of minced garlic and simmer over low heat until fragrant – about 3 minutes.

Add in 1/2 cup of milk and a handful of chives – I kept them in fairly large pieces, just cut them in half. Leave it on low heat JUST TO HEAT THE MILK. It should not boil.

Vic Trick: In case you didn’t read above, I technically made these for St. Patrick’s Day, which is why I added the extra greens, but I actually LOVED it. Added in some extra texture and got my veggies in!

Add the potatoes back into the pot and mash to your desired consistency.

Vic Trick: honestly, a potato masher is really key here and the alternatives kinda suck. BUT, you can always grate the potatoes into the pot or use a stiff whisk or fork if you do not have one. Highly recommend getting one tho.

Vic Trick 2: DO NOT USE A BLENDER. It totally messes with the starches and basically turns it into a paste consistency. Potato glue is bad.

Continue to mix and mash, adding in more milk if necessary. Then of course, add a tonnnnn more salt & butter. And some pepper. Seriously potatoes love salt, do not be shy.

JUST TASTE IT!!! And add whatever you like 🙂

Top with some more chives and did I mention more butter? And you are good to go my friend!!!

How easy right?!

You can also add other mix-ins like bacon bits, cheese, sour cream, or blue cheese. Make your dream mashed potato!!!

Hopefully you all like this super simple recipe and please leave a comment/rating down below!

Happy Eating!