-
Cut the potatoes into evenly-sized chunks, leaving
the skin on. Transfer to a large stockpot full of cold
water.
-
Put the cut potatoes into the pot, make sure that the water
line sits about 1 inch above the potatoes. Stir in the
garlic and 1 tbsp salt. Turn the heat to high and
cook until the water boil. Reduce to medium-high and
continue cooking for about 10-12min, or until knife can
easily slide into potatoes. Carefully drain out all of the
water
-
Prepare the butter mixture. Heat the butter,
milk, and an additional 2 tbsp of
salt together until butter is just melted. Set aside.
-
After draining the potatoes return the potatoes to
the pot. On low heat, hold the pot over the burner and shake
it gently for about 1min to help cook off some of the
remaining steam within the potatoes. Remove the stockpot
entirely from the heat and set it on a flat, heatproof
surface
-
Mash the potatoes while still warm until at desired
consistency.
-
Add in half of the melted butter mixture then fold with a
spatula until potatoes have soaked up the liquid. Repeat
with the remaining butter mixture, then add optional
cream cheese. Mix until just combined.
-
Add salt, pepper, and garlic powder.
Add green onions &
shredded parmesan cheese as toppings and serve warm
and enjoy!
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instructions
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Mmmmm one of my favorites. This recipe yields a big portion of
mashed potatoes, way too much for just 2 people to eat in a
week. I typically just use most of the potatoes I have on hand
to make this.