Looking for a side dish that is fast, easy, tasty and good enough to serve to guests or your family? Why not speed up your regular process for mashed potatoes by adjusting 2 steps and make garlic mashed potatoes? So many of us have very busy lives and need ways of speeding up the cooking process. In addition, I keep hearing from some of my readers that they make instant mashed potatoes. Why not go the fresh route instead? You can make mashed potatoes for 4 in as little as 20 minutes, if you leave on the peel, otherwise about 30 minutes. The smaller you cut the pieces of potatoes, the faster they cook. And if you’re a garlic mashed potatoes lover, simply adding whole cloves of garlic to your potatoes while they boil will create creamy garlic mashed potatoes.
Quick and Easy Garlic Mashed Potatoes
The trick to making garlic mashed potatoes quickly is to cut the potatoes small. Instead of roasting the garlic, just toss them in with the potatoes. It's all so easy and delicious!
- 2 pounds (about 6 small) russet* potatoes, peeled, and cut into 1/2-inch cubes
- 7 very large cloves garlic ( a little more than 1/2 head of garlic)
- 4 tablespoons butter (or dairy-free buttery spread**)
- 1 tablespoon milk of your choosing, including dairy
- Salt and pepper to taste
- Boil potatoes and garlic together in enough water to cover them. To speed up boiling process cover pan with a lid. Cook until knife tender, about 13 minutes (15 minutes for 3/4 to 1-inch cubes).
- Drain. Add potatoes and garlic to the bowl of your electric mixer, food processor, blender, or mash by hand.
- Add butter, milk salt, and pepper; mash or blend until creamy. (If using a food processor, only pulse. Do not over mix or they become too starchy/sticky.)
*An even faster way of making garlic mashed potatoes is to use red potatoes and leave on the skins. (Make sure they are washed well.)
**Earth Balance Soy-Free contains flavor derived from corn.
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