Creamy mashed potatoes infused with mellow garlic, warm dairy and butter for a comforting side with savoury depth.
Garlic mashed potatoes are a creamy potato side made by combining hot mashed floury potatoes with butter, warm dairy and softened garlic.
Make garlic mashed potatoes when you want a comforting side that brings more character than plain mash but still works with gravy, roasted meat, vegetables and stews.
roast chicken, steak, meatballs, lamb chops, mushroom gravy, sausages, green vegetables and slow-cooked stews
Cover the potatoes with cold salted water and bring to a simmer.
Simmer for 18–22 minutes until completely tender.
While the potatoes cook, warm the butter with the garlic over low heat until the garlic is soft and sweet, not browned hard.
Drain the potatoes and steam-dry in the hot pan for 1–2 minutes.
Mash or rice the potatoes, then beat in the garlic butter and warm milk gradually.
Season to taste and fold through herbs if using. Serve hot.
Refrigerate in a covered container for up to 3 days. Reheat gently with a splash of milk until piping hot.
Cook and mash the potatoes a few hours ahead, then loosen with warm milk and butter before serving.
Can be frozen, but the texture may loosen. Reheat slowly and beat in a little extra butter or cream.
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