I don’t know about you guys, but I am ready for spring. That said, spring doesn’t seem quite ready for me! Even the groundhogs agree that I have to suffer through a little more winter. With that in mind, I’ve been craving comfort food. Delicious pastas, chilis, curries – whatever warm dish I can eat to substitute for the warm weather I wish I was feeling! This mashed potato recipe certainly fits the bill to comfort me in my time of need! It’s hot, creamy, garlicky, and combines well with chicken, pork, or beef!
I really love the texture that mashed potatoes have when you don’t peel the potatoes first. That said, if someone in your family won’t eat the potatoes if the peel is mixed in, it’d be easy to peel them and then continue on with the recipe. These mashed potatoes are made from scratch, not from a box, providing your family with real, healthy, tasty food that is easy to make! Oh, and check back later this week for a scrumptious pork tenderloin recipe that compliments these potatoes perfectly!
Roasted Garlic Mashed Potatoes
- 3 1/2 pounds red potatoes
- salt to taste
- 2 cups whole milk
- 1 bulb roasted garlic
- Cut the potatoes into 1 inch pieces. You could peel the potatoes first, but I’m a fan of the texture the peels give the mashed potatoes, so I don’t ever peel them.
- Place potatoes in large pot and then fill with water until there are at least three inches of water over the top of the potatoes. Cover with a lid and place on the stove to boil over high heat.
- Once boiling, remove the lid and reduce heat if necessary to keep water from boiling over.
- Boil potatoes until they fall apart when pierced with a fork, about 20-25 minutes.
- Drain potatoes, then return to pot, adding the salt, milk, and roasted garlic.
- Mash together with a potato masher until desired consistency is reached.
- Serve hot and enjoy!