Chunky garlic mashed red potatoes offer a satisfying and flavorful twist on traditional classic mashed potatoes. The choice of red potatoes provides a naturally creamy texture and a slightly sweet flavor that complements the garlic and butter.
Boiling the red potatoes until they are fork-tender is a key technique to ensure the potatoes are soft enough to mash easily. The pinch of salt added to the boiling water enhances the potatoes’ inherent flavors and helps cook them faster to get to that fork-tender texture.
Infusing the butter with minced garlic gently over low heat allows the garlic to release its aromatic essence without becoming overly pungent or bitter. This technique adds depth to the flavor profile of the dish.
Coarsely mashing the potatoes with a potato masher or fork retains the chunkiness, allowing you to enjoy both creamy and textural elements in each bite. Leaving some chunks in the potatoes is a way to give layers to the texture and give a more pronounced potato flavor.
Chunky garlic mashed red potatoes are a versatile side dish that pairs wonderfully with a variety of main courses, from roasted meats to grilled vegetables. Whether served at a casual weeknight dinner or a special gathering, this recipe captures the essence of hearty comfort and down-to-earth flavors. So go ahead and give this chunky garlic mashed red potatoes recipe a try to for a tasty variation on classic mashed potatoes.
Chunky Garlic Mashed Red Potatoes
Ingredients
- 2 lbs red potatoes washed and quartered
- 4 cloves garlic minced
- 1/2 cup milk warmed
- 1/4 cup unsalted butter
- salt and black pepper to taste
Instructions
- Place the quartered red potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water.
- Bring the water to a boil over high heat. Reduce the heat to medium and let the potatoes simmer for about 15-20 minutes, or until they are fork-tender.
- While the potatoes are cooking, heat the minced garlic and butter in a small saucepan over low heat. Let the garlic infuse into the butter for a few minutes, being careful not to brown the garlic.
- Drain the cooked potatoes and return them to the pot.
- Pour the garlic-infused butter over the potatoes and add the warmed milk.
- Use a potato masher or a fork to coarsely mash the potatoes. Leave some chunks for texture.
- Season the potatoes with salt and black pepper, adjusting to your taste preferences.
- Give the potatoes a final stir to incorporate all the ingredients evenly.
- Serve the mashed potatoes warm and enjoy!