Comfort food doesn’t get much more classic than creamy mashed potatoes. This version takes it to a whole new level — buttery, velvety smooth, and infused with roasted garlic and herbs. Perfect as a side dish for roast chicken, steak, or even served solo in a cozy bowl on a cold evening, these mashed potatoes are pure, edible comfort.
Ingredients:
- 1.2 kg (2.5 lbs) Yukon Gold or Russet potatoes
- 5 cloves garlic, roasted
- ½ cup unsalted butter
- ½ cup whole milk (or cream for richness)
- ¼ cup sour cream
- Salt and pepper to taste
- 1 tbsp fresh parsley, finely chopped
Instructions:
- Peel and cut the potatoes into equal chunks. Boil in salted water for about 20 minutes until fork-tender.
- While they boil, roast garlic cloves in foil with a drizzle of oil at 180°C (350°F) for 20 minutes.
- Drain the potatoes and return them to the pot to evaporate excess moisture.
- Mash until smooth. Add roasted garlic and butter; stir until melted.
- Mix in warm milk and sour cream gradually until creamy.
- Season generously with salt and pepper.
- Garnish with melted butter and chopped parsley.
Chef’s Tips:
- Warm the milk before adding it; cold dairy can make potatoes gluey.
- Never over-mash; use a ricer or hand masher for the best texture.
- Add grated Parmesan or cheddar for a cheesy twist.
Fun Fact:
Mashed potatoes date back to the 18th century in France, where they were first served as a sign of elegance — a far cry from their humble farm beginnings.
