The BEST potatoes for mashing are YUKON GOLD. Period. However, use this method for any type of potato you decide to mash, skins on or off.
Roasted Garlic Mashed Potatoes
The best lump-free potatoes are made very precisely. Do exactly as written. If you buy potatoes in a box, stop!! You now know how to do it well by hand every time.
Servings: 6 servings
Equipment
- A hand mixer or stand-up mixer
Ingredients
- 3 lbs Yukon gold potatoes
- 4 T butter
- 1/2 c milk or cream (have a full cup on hand just in case)
- Salt and pepper (white pepper if you have it)
- 2 large garlic cloves
- 1 t paprika
- 1 T oil
- 1/2 t ground thyme
Instructions
- Pre-heat oven to 350 degrees.
- Cut off tops of garlic cloves (where it sprouts) so you see the heads of the cloves.
- Place in a small casserole dish.
- Top with oil and thyme.
- Bake for 30 minutes until soft.
- Peel potatoes and cut into 1.5″-2” cubes.
- Place into a large pot of water that covers potatoes by an inch or two.
- Bring to boil on high.
- Potatoes are done when they are fork-tender, but do not mush or fall apart when you stab them.
- Drain and put back into the empty hot pot.
- Add butter and beat on as high as possible until potatoes are beaten with as many bumps gone as possible.
- Add milk or cream until they are smooth and creamy and make peaks with the mixer.
- Add salt and pepper to taste.
- Beat again, taste, repeat as necessary.
- Place in serving dish and sprinkle paprika on the top of potatoes
- ENJOY!