Author Notes
I like garlic mashed potatoes where the garlic flavor really comes through. I've found that the best way to permeate mashed potatoes with a garlicky essence is to use crushed raw garlic. This recipe also utilizes a rather unusual ingredient, white balsamic vinegar. It adds a slight tanginess and sweetness that balances out the salt. The recipe calls for a potato ricer, which will make the potatoes impeccably smooth -- if you don't have one, you should get one, but in the meantime a regular masher will work fine too. This recipe can easily be doubled or tripled for larger gatherings. I like my potatoes fairly salty, but if you don't, use a little less salt than the recipe calls for. —clintonhillbilly
Ingredients
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1.75 pounds
russet potatoes (2 large)
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3 tablespoons
unsalted butter
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2/3 cup
whole milk
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1 teaspoon
salt
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2 teaspoons
white balsamic vinegar
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1
large garlic clove, crushed
Directions
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Fill a saucepan with water up to about 2 or 3 inches below the rim and bring to a boil.
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Rinse potatoes and cut them in half, and place them in the boiling water. Boil potatoes until a fork easily slips through them, about 25 minutes.
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Drain potatoes in a colander and gently run cold water over them until they are cool enough to handle. Slip off the skins and discard.
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Put potatoes through a potato ricer and back into the saucepan (or mash in the saucepan using a masher or fork). Place saucepan back on the stove on low heat.
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Add butter, crushed garlic, and salt and stir to combine well. Then add whole milk and stir again. If the butter is still melting, give it another few stirs when it is completely melted to evenly distribute the butter.
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Sprinkle white balsamic vinegar over and stir a few more times to combine.
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