A Well-Known Chef’s Tip: “Stop Adding Milk or Water to Your Mashed Potatoes — This Ingredient Makes Them Creamier Than at the Restaurant!”
🛒 What You’ll Need: Pantry Staples, Maximum Joy
Grab these cozy ingredients—you probably already have most:
For the Mashed Potatoes:
4 cups (about 2 lbs / 900g) peeled & cubed potatoes
→ Yukon Gold = creamy; Russet = fluffy
Salt to taste (~½ tsp)
Pinch of nutmeg (elevates flavor like magic!)
The Game-Changer (Choose One):
3–4 cloves garlic confit, mashed (the ultimate upgrade!)
→ Garlic slow-roasted in olive oil until buttery and sweet
OR roasted garlic (homemade or jarred)
OR sour cream or Greek yogurt (adds tang + creaminess)
OR truffle oil (luxury in a drizzle)
Optional Enhancements:
2 tbsp butter (if you want extra richness)
Fresh chives, chopped
Crispy bacon bits
Grated Parmesan cheese
That’s it.
No heavy cream.
No milk.
Just real food, mashed into brilliance.
💡 Pro tip: Make garlic confit ahead—it keeps for weeks in the fridge!
🔥 How to Make Garlic Confit (Your Secret Weapon)
In a small saucepan:
Submerge 6–8 unpeeled garlic cloves in ½ cup olive oil.
Add a sprig of rosemary or thyme (optional).
Simmer on very low heat for 45–60 minutes, until cloves are golden and tender.
Cool and store in a jar, fully covered in oil, in the fridge.
👉 Use cloves in mashed potatoes—and save the oil for roasting veggies or dipping bread!
🔥 How to Make the Ultimate Mashed Potatoes: Step-by-Step
Let’s cook this like we’re making edible confetti—one golden forkful at a time.
Step 1: Boil the Potatoes
Place cubed potatoes in a pot, cover with cold salted water.
Bring to a boil, then reduce to a simmer.
Cook 15–20 minutes, until fork-tender.
👉 Don’t overcook—they’ll absorb too much water.
Step 2: Drain & Dry
Drain well in a colander.
Return to the warm pot for 1–2 minutes over low heat—this evaporates excess moisture = fluffier mash.
Step 3: Mash & Mix
Add mashed garlic confit (or your chosen game-changer).
Use a potato masher or ricer (no blenders—they make glue!).
Gradually mix in:
Warm butter (if using)
Pinch of nutmeg
Salt to taste
👉 The oil from the confit acts as your liquid—no milk needed!
Step 4: Taste & Adjust
Want more silkiness? Add a splash of warm cream.
More garlic punch? Stir in one more clove.
Tang? Fold in a spoonful of sour cream.
Step 5: Serve & Savor
Transfer to a serving bowl.
Garnish with:
Chopped chives
Crispy bacon
A sprinkle of Parmesan
Serve hot—with roast chicken, steak, or all by itself.
Bonus: Leftovers reheat beautifully with a splash of broth or butter.
💡 Pro Tips for Next-Level Success
Tip
Why It Works
✅ Use Yukon Golds
Naturally buttery and creamy
✅ Don’t use a food processor
Over-mixing releases starch = gummy texture
✅ Warm your add-ins
Cold dairy causes lumps
