EASY Garlic Mashed Potatoes

Easy Garlic Mashed Potatoes happens to be the favorite in our home. We took our mom’s recipe and reduced the fat and calories without sacrificing flavor. Creamy and delicious, these mashed potatoes are made with Idaho potatoes that are boiled, then mashed with low-fat milk, butter and garlic powder. Easy Garlic Mashed Potatoes are perfect to make ahead and reheat too!

A great mash starts with great potatoes! While there’s a variety of potatoes to choose from, there are a few that work better than others.

Idaho and Russet potatoes are the best choice for the light and fluffy mashed potatoes. Yukon Gold give good flavor, a natural buttery and golden color. Then it’s all about of how you cook them, what you add to them and the tools you decide to use.

We used 30 % less butter than original mashed potatoes, and garlic powder, giving the potatoes a mild flavor of garlic without the extra steps. So good you’ll love how easy this recipe is!

We prefer to use real butter, but if you want this to be a non-dairy mashed potatoes, you can switch out using milk in exchange for vegetable or chicken broth. Also, if you need to eliminate butter, but still desire that buttery taste, you can use the Smart Balance Butter instead. This will give you that buttery flavor without all the calories and fat, creating a healthier garlic mashed potatoes.

These mashed potatoes have a nice mild garlic flavor to them, not over powering. We used organic garlic powder instead of fresh garlic. This allows you to easily adjust the garlic flavor in the mashed potatoes, by adding in more or less to your taste.

The garlic powder also helps with one-less step with this recipe, making it quick and easy! Yummy mash! Just serve them with some gravy on the side.

However, if you are making these Garlic Mashed Potatoes for Thanksgiving, splurge a little and skip the milk and go for the half-and-half or cream.

ENJOY!!

Here’s are some tips:
1. Mashed potatoes can be made early in the morning, before you head out for work. I usually make them while I am making breakfast. Just leave them covered on the stove, and reheat before serving, adding a little more milk or vegetable broth, if needed.

2. For creamier texture as the final step, use your electric hand-mixer and whip the potatoes for 2 minutes just before serving.

3. To speed up the cooking process, cut-up potatoes in halves then into fourths.

EASY Garlic Mashed Potatoes

6 medium Idaho potatoes or Yukon ( 3 giant potatoes from Costco)
4 Tbsp. salted organic butter or Smart Butter, at room temperature
1 cup low-fat milk, or vegetable broth
1/2 tsp. organic garlic powder
1/2 tsp. sea salt
fresh ground black pepper to taste

Using a large pot filled with water, about 6 cups or more.
Peel and cut potatoes in quarters. Water should be leveled or slightly above the potatoes.

Add some salt to the water. This will flavor the potatoes while cooking.
Cover and bring to boil. Boil potatoes for about 20 to 30 minutes, or until you can easily slide a fork through them.

Drain potatoes and transfer them back into the pot.
Add butter and begin to mash them with a potato masher.

Continue to mash until you reach all the potatoes have been mashed.

Stir in milk and garlic powder. Continue to mash until you reach a creamy texture.
Season with salt and fresh black pepper to taste. Mix well.
Transfer to a serving bowl. Serve warm.