Easy Garlic Mashed Potato Recipe

EASY Garlic Mashed Potatoes 2 Sisters Recipes by …

WEBFeb 7, 2024 · Boil potatoes for about 15 to 20 minutes, or until you can easily slide a fork through them. 4. Drain potatoes and transfer them …

Rating: 4/5(2)
1. Using a large pot filled with water, about 6 cups or more.
2. Peel and cut potatoes in quarters. Water should be leveled or slightly above the potatoes.
3. Add some salt to the water. This will flavor the potatoes while cooking.
4. Cover and bring to boil. Boil potatoes for about 15 to 20 minutes, or until you can easily slide a fork through them.

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Creamy and Healthy Mashed Potatoes Recipe Healthy …

WEBNov 25, 2020 · Place the pot over high heat and bring to a boil. Once boiling, reduce the heat to a simmer and cook until the potatoes are for …

Rating: 5/5(18)
1. Peel and chop the potatoes into big chunks. Place them into a large soup pot and cover with water.
2. Peel and chop the potatoes into big chunks. Place them into your instantpot and add in 2 cups of water.

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Creamy Garlic Mashed Potatoes Creme De La Crumb

WEBNov 15, 2020 · Cook the potatoes (see below for two different methods) and drain. Combine the hot, drained potatoes, butter, milk (or heavy …

Rating: 5/5(279)
1. Cook the potatoes (see directions for stovetop or Instant Pot methods below).
2. In a large bowl combine hot (drained) potatoes, butter, milk, sour cream, garlic, garlic powder, salt, and pepper.
3. Use a potato masher OR use your hand mixer (my favorite method!) to mix your potatoes just until all ingredients are combined - your potatoes should still have a few lumps, do not over-mix!
4. Taste, add salt and pepper if needed. Serve and enjoy!

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Easy Garlic Mashed Potatoes • Salt & Lavender

WEBJul 7, 2020 · While the potatoes are boiling, add the cream, butter, garlic, and salt & pepper to a small saucepan over low heat. Let it slowly warm …

Rating: 5/5(37)
1. Peel the potatoes (or leave some/all of them unpeeled if you prefer, just make sure to scrub them well) and cut them into thirds. Add them to a salted pot of water and boil until a sharp knife easily pierces them.
2. Meanwhile, while the potatoes are boiling, add the cream, butter, garlic, and salt & pepper to a small saucepan over low heat. I let it slowly warm through (and the garlic slightly cooks). The garlic flavor nicely infuses the cream so the potatoes are more evenly flavored.
3. Drain the potatoes thoroughly and leave them in the pot. Slowly pour in the cream mixture and mash the potatoes using a hand-held potato masher. Mash until the cream has been absorbed and you've got a nice, smooth mash. Don't over-mash or they may end up gluey.
4. Serve potatoes with extra butter (if desired). I also sometimes like to sprinkle some chopped parsley and/or chives over top (optional).

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