You’re going to love my recipe for decadent Roasted Garlic Mashed Potatoes! Plus I’m sharing tips to get the perfect mashed potatoes every time.
Homemade mashed potatoes are super simple to prepare. Say goodbye to instant mashed potatoes for good!
Though we don’t traditionally eat mashed potatoes in Mexico, it is one of my favorite side dishes ever. Anything potato, am I right?!
Table of Contents
What Potatoes Are Best for Mashing
The type of potato used, its starch and water content will greatly affect the results.
According to The Cook’s Thesaurus website the best potatoes are those with a high starch content. The following are great choices.
- Russet (Idaho potatoes)
- Yukon gold
- Purple potatoes
If in doubt you can always do what I do and consult the package labels. I always reach for the local variety who’s package states they are best for mashing.
Tips for Perfect Mashed Potatoes Every Time
Below are al the things I learned about making mashed potatoes. If you have others do share in the comments
Should They Be Peeled
Peeling or no peeling is a personal choice. You could also base that decision on whether you get organic potatoes or not.
Some people feel that leaving the skin on adds another flavour to the mash. I personally like leaving the skin on.
When boiling the potatoes make sure to cut into even sized pieces. This is so they cook at the same rate.
You could also boil the whole potato, but this will require longer boiling time.
If pressed for time, you can cut the pieces into small sizes to achieve a quicker cooking time. But be warned that you’ll have to keep a close eye on them to prevent over cooking.
Plenty of Salt is Crucial
Salt is a very important part of getting flavourful mashed potatoes.
Always salt the boiling water with plenty of salt. Then once you’ve mashed your potatoes taste and add more salt to your own personal taste.
How Long to Boil Potatoes
Cooking time will depend on the potato variety used and of course on size.
Cook until they are fork tender. In other words until I can push a fork through without resistance. If the potato crumbles then you’ve over cooked and it’s time to drain.
Don’t Forget The Butter
After draining the potatoes add several pieces of whole fat butter. Then cover the pot and leave for a few minutes until the butter melts.
Don’t ever use margarine (gross)! Low Fat or butter substitutes just won’t give the same results in taste the way full fat salted butter does.
Lumpy Potatoes or Smooth Mashed
You’ll need to decide how smooth or lumpy you want them.
Consider who else will be eating the mash. Not everyone likes their potatoes lumpy.
Dairy Makes Creamy Mashed Potatoes
If you want creamy buttery potatoes you have to use a full fat liquid.
Low-fat milk won’t taste the same.
I always use either whole (full fat) milk or evaporated milk. Though more caloric the results are amazing.
How Much Milk Should You Add
To determine this, look at the potato texture after you’ve boiled them.
If they appear dry then you’ll require more liquid than ones with more moisture.
Slowly start mashing and begin adding a little bit of milk then mash a little more. Repeating this until you’re happy with the texture or creaminess. You’ll also want to taste for salt at this time.
Seasonings to Add
If you want to give some extra or different flavors to your mashed potatoes there are lots of options. Below are a few I love.
- rosemary (either fresh or dried)
- red pepper flakes
- smoked paprika
- roasted garlic
- bacon bits
For the roasted garlic you simply roast a whole head of garlic until soft, then mash it into the potatoes. It’s crazy delicious!
The possibilities are truly endless. So have fun and experiment with different flavours.
Recipe for Roasted Garlic Mashed Potatoes
The name is hilarious but so fitting. This is because these mashed potatoes are so decadent you may just grow extra love handles. Don’t worry these are meant to be a treat not your weekly dinner mashed potatoes.
Roasted Garlic Mashed Potatoes
Roasted Garlic Ingredients
Roasted Garlic Instructions
- Preheat the oven to 392F for 10 minutes. Wash the garlic bulb(s) and trim off just the top to expose the tip of the bulbs. On a baking sheet place some aluminium foil. Then place the garlic on top of the aluminium. Drizzle olive oil over the entire bulb(s), sprinkle the spices. Wrap the garlic with the aluminium foil. Roast in the center of oven for 20 to 30 minutes, or until the garlic feels soft or cooked all the way through. Set aside after roasting.
Roasted Garlic Mashed Potatoes
- Fill a large pot with 6 to 8 cups of water, add 1 teaspoon of salt and bring to a boil. While you wait for the water to boil rinse and peel the potatoes, if peeling. Slice the potatoes into quarter or eighths depending on the size of potatoes you use, try to cut symmetrical sizes so that they all cook through at the same rate.
- Once the water is boiling add the potatoes and cook until they’re fork tender. In other words, until you can easily insert a fork. Be Careful not to over cook, depending on the size of the potato pieces they can cook in 10 to 15 minutes or longer for large pieces. Once they’re cooked through, carefully remove 1 cup of the boiling water then set it aside and strain the cooked potatoes.
- Add the boiled potatoes back to the same pot. Add the butter pieces to the potatoes, try to distribute them evenly. Cover the pot and allow the butter to melt. Next squeeze the roasted garlic onto the potatoes, then sprinkle in half teaspoon of salt, ground black pepper, 1/4 cup of the boiling water and 1/4 cup of the condensed milk or regular.
- Use the potato masher and start mashing. Slowly and little by little mash and as you do add more boiling water and more condensed milk. Continue to mash the potatoes until they reach your desired texture. Taste for salt and adjust if necessary. Serve and enjoy!
Amigos I think you’re going to really enjoy making these decadent mashed potatoes. They’re perfect for holiday meals or weekend meals. Or when you’re just craving a big serving of mashed potatoes.
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- Roasted Brussels Sprouts
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- How to Make Mexican Green Beans | Ejotes con Huevos
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- Brocóli A La Mexicana or Mexican Style Broccoli
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Nancy Lopez is a food blogger and author of the cookbook Mexican Tamales Made Meatless. Born in Mexico, raised in the US, and currently living in Southern Mexico, she has followed a meatless diet for almost 10 years. It is her passion and mission to share all she has learned about vegan Mexican cooking and vegetarian Mexican recipes. Mexican Made Meatless is a blog dedicated to preserving the authentic flavors of Mexican cuisine just without the meat. It’s a place to celebrate Mexican culture and all it’s delightfully delicious traditional foods. Read more…