Garlic mashed potatoes is the warming winter staple that works as the perfect side to any hearty dish you can think of. A good garlic mashed potatoes recipe is the perfect accompaniment for plump pork sausages, a hearty stew or a Christmas dinner, and will be something you go back to again and again.
Garlic mashed red potatoes work particularly well, so do russet potatoes and Yukon gold potatoes. If you prefer a deeper garlic flavour you can go for roasted garlic mashed potatoes.
Bring a large pot of salted water to the boil with your potatoes inside, and cook for about 20 minutes. Cut the potatoes into equal sizes to make sure they all cook to the same consistency. You can leave the skins on if you like to have them in your homemade mashed potatoes, which is always preferable. If you prefer a smoother texture, put the skins aside and make sure you use them. You can fry them and salt them to serve together with your garlic mashed potatoes.
If you want roasted garlic mashed potatoes, now is the time to put a few whole cloves of garlic in the oven on a baking tray to roast. Drizzle them with olive oil and scatter some coarse sea salt all over them.
When the potatoes are soft - you’ll know by inserting a knife - take them off the boil and drain the potatoes. While the potatoes are still piping hot, use a potato masher to start mashing the potatoes. You can mash the potatoes in a kitchen robot, a food processor or use a hand mixer to get them really smooth.
The saturated fat that you add is what carries the flavour, so you should use unsalted butter that has been taken to room temperature. Do not use cold butter as it will cool the overall temperature of the mashed potatoes. Mix until the butter is integrated and then add heavy cream or milk. Again the cream or milk works best if it is warmed in a pan beforehand.