There’s a great debate about how people prefer their potatoes. Fried, roasted, smashed, potato bake. That’s because potatoes are so incredible and versatile. They’re little flavour sponges! I like potatoes in all forms, but I do have a real soft spot for garlic butter potato mash.
Garlic butter potato mash
I think with mash potato there are so many different preferences and ways that people prefer it. Some like it with lumps, some like with cream, some with butter. I’ve seen it done in so many different ways and no matter which way you prefer, they are all delicious.
With that in mind, I do think that garlic butter potato mash is up there with the best.
Mash potato actually dates back to 1747 in a recipe book called The Art of Cookery. Do you know what that means? This recipe is nearly 300 years in the making! And, lean in closer, I’m going to let you in on a few trade secrets that make this particular mash potato dish go from good to fantastic!
Butter, butter, butter
Did I mention butter? I love using Westgold Butter for this. It makes it so creamy and has a really great flavour to it as well, but without it being too in your face. So, first step in nailing a perfect mash potato is butter! Fat equals flavour!
Cook the potatoes! Cook them well!
The secret to mash potato is patience (as well as butter, salt, garlic). You need to have it soft and fluffy so that you can mash it, mash it good! A knife should go through it like butter and that is when you’ll know that the consistency is on point. At that point, it’s about mashing.
Mash it good
Now, what do you use to mash the perfect potato? There are potato mashers, but I don’t love them. I use a potato ricer which makes it really fine and a very smooth consistency. If you don’t have one on hand, which I know might be a lot of you, I really fine sieve also works.
You want something that will make the potatoes really light and fluffy. This way you’ll have a smooth mash that will really adapt to all the flavours that you’re adding in.
Garlic confit
Come on! Do you really think it would have been a Daen’s Kitchen recipe if it didn’t have garlic confit? This way of doing the garlic is perfect for mash because it really softens the garlic and it makes a paste that goes all throughout the dish. This way every single part of the dish gets covered in garlic making it a delicious and flavourful bite every time.
What to serve garlic butter potato mash with?
Now, what do I serve this delicious creamy dish with?
I think the favourite of mine Garlic Butter Steak Bites. Little pop bites of meaty goodness and a simple jus with it just to let that potato sing. You could also pair with a veal cutlet, crispy crumbed chicken or a classic Sunday roast lunch.
If you make this garlic butter potato mash please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creations!
If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
Garlic butter potato mash
Ingredients
- 1 kg Sebago potatoes Peeled and quartered (2.2lbs)
- 40 garlic confit cloves
- 150 g Westgold butter cut into cubes (5oz)
- 250 mL warm full cream milk 1 cup
- fresh chives finely chopped to serve
- fine sea salt
- pepper
Instructions
- Put the potato in a large saucepan, cover with cold water and swirl the potatoes around with your hands until the water turns cloudy. Drain the potato and rinse under cold water. Return to the pan and cover with cold water, along with a generous amount of salt (roughly 2 tablespoons). Bring to the boil over high heat, then cook the potato for 15 minutes or until soft – a skewer or knife should be able to go through them with no resistance.
- Drain the potato in a colander and cover with a tea towel. This will allow the potato to steam and remove as much moisture as possible. Leave to sit for 15 minutes. Mash the garlic confit cloves with a fork and set aside.
- Over a large saucepan, pass the potato through a potato ricer or fine-mesh sieve. In two batches, stir the garlic confit and two-thirds of the butter through the potato with a spatula, until smooth and blended.
- Slowly incorporate the milk until you have a slightly smooth consistency. The potatoes will have some texture to them.
- Sprinkle with chives and a drizzle of extra garlic confit olive oil.
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