How Long Do U Cook Potatoes For Mashed Potatoes

All Recipes, Tapas / November 22, 2021

The BEST Mashed Potatoes of your LIFE | Easy Fool-Proof Recipe

These Creamy Garlic Mashed Potatoes are seriously delicious. They´re made with the simplest ingredients, super easy to make and done in a little over 30 minutes. But the past part is the texture & flavor. We´re talking a super creamy texture and a huge punch of garlic goodness.

To give the mashed potatoes that incredible creamy texture, I used Greek yogurt instead of milk. Not only does it make this dish healthier, but it also adds an incredible tangy flavor that works wonders with the garlic.

Mashed Potatoes
To make this recipe, I used new potatoes. But you can use any potatoes you like. Though I don´t recommend potatoes that are too waxy. Such as red potatoes or fingerling potatoes. As they contain a higher moisture content, making difficult to achieve that classic mashed potato texture.

Mashed Potatoes

TIPS & TRICKS to Make this Recipe: Boil the potatoes until they are just cooked through, do not over cook them. When mashing the potatoes, do not over mash, otherwise you will get gluey mashed potatoes. Make sure to add in the Greek yogurt at room temperature so it doesn´t curdle. As you mix, taste and season to get perfectly flavored mashed potatoes. If your making this dish ahead of time, make sure to reserve some of the water the potatoes where cooked in. Add some of the water as your reheating the mashed potatoes to give them back that creamy texture.

Mashed Potatoes

Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRYING PAN
POTATO MASHER
MORTAR & PESTLE
EXTRA VIRGIN OLIVE OIL
SPANISH SEA SALT

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Watch the Video Below on How to Make these Creamy Garlic Mashed Potatoes

Mashed Potatoes

Creamy Garlic Mashed Potatoes

Course Side Dish

Cuisine Mediterranean

Prep Time 15 minutes

Cook Time 25 minutes

Servings 4

Calories 219 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

2 tbsp extra virgin olive oil 30 ml
4 medium sized potatoes 1 kilo / 2 lbs
1 head garlic (about 10 to 12 cloves)
3 tbsp finely chopped chives 9 grams
1/2 cup Greek yogurt at room temperature 145 grams
pinch sea salt
dash black pepper

Instructions

Peel 4 medium sized potatoes, then cut each one into 8 evenly sized pieces, I like to cut them in half and then cut each half into quarters, add the cut potatoes into a colander and rinse under cold water, then add them into a stock pot, making sure they´re all in a flat layer, fill with cold water to about 1/2 inch (1.25 cm) above the potatoes, season generously with sea salt and heat with a high heat
Meanwhile, heat a small fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
While the oil is heating, separate the cloves from a head of garlic and remove the skins from the cloves
Add the peeled cloves of garlic into the hot olive oil, mix continuously so the cloves of garlic evenly sautée, after 3 minutes and the cloves of garlic are lightly browned, do not over cook, remove the pan from the heat, add the cloves of garlic into a mortar and reserve the olive oil, add in 2 tbsp finely chopped chives into the motar and a pinch of sea salt, using a pestle pound down on the ingredients until you form a paste, set aside
About 23 to 25 minutes after turning on the heat on the potatoes, they should be perfectly cooked, just pierce them with a toothpick, if it easily goes in, they are ready, do not over cook, drain the potatoes into a colander and let them rest for a couple minutes, then add them into a large bowl, add the reserved garlic mixture and using a potato masher, gently mash the potatoes until you end up with a smooth texture with no lumps, do not over mash the potatoes, otherwise they will get gluey
Then add in 1/2 cup Greek yogurt at room temperature, season everything with sea salt and a generous portion of freshly cracked black pepper, using a large spoon mix everything together until well combined, remember to be gentle and do not over mix, taste as you mix to ensure seasonings are correct
Transfer the mashed potatoes into a large shallow bowl, using a spoon pour the reserved garlic infused olive oil over the mashed potatoes, sprinkle with finely chopped chives, enjoy!

Recipe Notes

Get the Olive Oil I used to make this recipe

Nutrition Facts

Creamy Garlic Mashed Potatoes

Amount Per Serving

Calories 219 Calories from Fat 63

% Daily Value*

Fat 7g 11%

Saturated Fat 1g 6%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 1mg 0%

Sodium 21mg 1%

Potassium 786mg 22%

Carbohydrates 33g 11%

Fiber 4g 17%

Sugar 2g 2%

Protein 7g 14%

Vitamin A 103IU 2%

Vitamin C 37mg 45%

Calcium 63mg 6%

Iron 2mg 11%

* Percent Daily Values are based on a 2000 calorie diet.

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Tags: chives, creamy, creamy mashed potatoes, extra virgin olive oil, garlic, garlic mashed potatoes, gluten free, greek yogurt, mashed potatoes, potatoes, side dish, vegetarian