It’s strange that my toddler loves asparagus, carrots and every vegetable I give him, but he does not like mashed potatoes even when drenched in lovely gravy. I guess I shouldn’t be complaining, still so not the typical toddler reaction to food. What I do love about my toddler is he has wonderful eating habits, food is his friend and he is not afraid to try anything on my plate. I’ve suffered the extreme opposite with my first son Patryk who disliked almost anything you put in front of him and every meal felt like a battle. So, every positive experience with healthy foods plus toddlers I consider a huge victory in my house! To have my second child come out loving food so much is a blessing. I don’t complain when every time I attempt to sit down to enjoy a meal he sits right next to me, usually eating more of my food than myself.
Fluffy, light and creamy is how I prefer my mashed potatoes, but most of all I want flavor! Garlic is a must and by adding the cloves right in to the pot with the boiling potatoes allows every bite to be infused with the lovely essence of that intense garlic flavor. Of course my favorite way to indulge in mashed potatoes is by graciously pouring generous amounts of gravy all over.
Click here for your Simple Gravy instructionsPrint
- 6–8 Russet potatoes, peeled and quartered
- 4 garlic cloves
- 1/2 cup(1 stick) unsalted butter, room temperature
- 1 cup whole milk, warmed
- In large stock pot add potatoes, peeled garlic cloves left whole and fill with water
- Bring to a boil on high heat, once boiling lower to medium heat and cook for 10-15 minutes or until fork tender
- Strain potatoes and garlic placing them back into the pot, use a potato masher to reach desired consistency
- Add room temperature butter mixing well
- Slowly add the warmed milk till you reach desired creamy consistency
- Salt and pepper to taste
- Category: Garlic Mashed Potatoes