There’s nothing like a delicious side of mashed potatoes. I love mine with butter. How about you? I think the butter adds the nice texture and creaminess that we all desire when we have hot luscious mashed potatoes. I believe that yellow potatoes work well, but you can pick whatever potato works best for you. My husband told me he didn’t like mashed potatoes and then he tasted mine and he said he loved them. So you never know, this recipe might be the one that your family loves.
This is a wonderful dish especially during the holidays. The next holiday coming up right now is Thanksgiving so this is an incredibly delicious Thanksgiving side. All you need is a few ingredients and you’ve got yourself a hit.
Five ingredients is all you need. Potatoes, of course, salt, garlic, or garlic powder, butter and black pepper. That’s all.
- 2 lbs golden potatoes , peeled and quartered
- water (enough to cover potatoes by ~1 inch)
- 1 tsp sea salt
- 5 cloves garlic , minced
- 4 tbsp butter or dairy-free butter
- 2-3 tbsp plain unsweetened dairy-free milk (we prefer almond milk)
- ½ tsp fresh ground black pepper , to taste
- pinch dried parsley for presentation
- In a large pot add potatoes and water. The water should cover about an inch over the potatoes.
- Set temperature to high heat.
- When the water starts to boil add salt and reduce heat to medium high.
- Check potatoes after 20-25 minutes with a sharp knife.
- If it is easy to slide the knife in, then the potatoes are done. Give them 5 more minutes if it is difficult to pierce the potato with the knife.
- Once tender, turn off heat and remove from heat.
- Strain potatoes.
- Return to the cooking pot.
- Use a potato masher (or a fork) to mash the potatoes.
- Add garlic, butter and milk and black pepper.
- Mash until you smooth.
- Taste for more salt or black pepper.
- Serve hot, garnish with parsley (optional) and enjoy.
- For a fluffier consistency add milk and butter. Be sure not to add too much or they will become runny.