Best Ever Mashed Potato

Buttery, creamy, garlicky mashed potato, once you make this mash you won't go back.

5 from 1 vote

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Course: Side Dish

Cuisine: American, Australian, English

Keyword: Creamy Mashed Potato, Fluffy Mashed Potato, Mashed Potato

Prep Time: 5

Cook Time: 25

Servings: people

Calories: 304kcal

Cost: $5

Peel then cut potatoes into 4cm cubes and add to saucepan along with peeled garlic clove.
Pour enough cold water from the tap to completely cover your potatoes and bring to the boil.
Turn down the heat and simmer potatoes for twenty minutes.
To be sure the potatoes are ready test them by pushing a fork through a piece of potato, it should glide through easily without any resistance. If potato still feels hard cook for a few more minutes.
Drain water from potatoes and garlic into a sieve or colander and allow to steam dry for 3 minutes (this will help get rid of any excess water in the potatoes, we don't want watery potatoes).
Transfer potatoes and garlic back into the (now dry) saucepan and add butter, cream, salt, pepper and mash for a good few minutes so there are no lumps.
Use a spoon at the end to whip (stirring very fast) the potatoes smooth.
Check seasoning and adjust if needed.