I use garlic to make my mashed potatoes because I like the flavor… you don’t have to use it totally up to you Also, it’s very easy to adjust the recipe to however much you want to make. For 4-6 people I would follow the recipe below. For 2 people, use half the recipe. You will have some leftovers either way!
Ingredients:
- 5 LB Bag of Russet Potatoes (Peeled, Washed & Cut Into Large Cubes)
- 1 32oz Container of Chicken Stock
- 4 Cloves of Garlic Crushed ( You Can Also Use 3 TBSP of Jarred Crushed Garlic)
- 1/2 Cup of Butter
- 1-2 Cups of Milk (Depending on Consistency You Want, Any Milk Will Be Fine)
- Water
- Garlic Salt
- Black Pepper
Directions:
- Put your potatoes into a large pot with your garlic and chicken stock
- Add water to the potatoes until they are covered completely plus about 1 extra cup
- Bring your potatoes to a boil with high heat
- After they come to a boil, about 10 minutes, reduce to medium heat and continue cooking until fork tender, about 10-15 minutes.
- Check them about every 7 minutes and test with a fork to make sure it goes through (like a baked potato)
- When done, remove from heat
- Drain the potato water into a bowl if you are planning on making gravy with your dinner, the potatoe water makes the best gravy 😉
- After water is drained put your butter in, don’t mix it just throw it on the top and cover
- After about 5 minutes take the top off and start mashing them up with your mixer, or with a potato masher
- Add your milk about 1/2 Cup at a time mixing it in completely until your desired consistency is reached. I use about 1 and 1/2 Cups to have perfectly airy light whipped potatoes
Add your garlic salt and pepper to your taste and enjoy 🙂