Best basic mashed potatoes is Fluffy, creamy, and indescribably comfortable, my herb and Garlic Mashed Potatoes recipe is one that you’re bound to adore. This simple recipe can be prepared in one pan or container under 30 minutes, making it the ideal way to add a little carbohydrate sweetness to any weeknight meal.

About Basic Mashed Potatoes Ingredients

Potatoes are one of my fave vegetables – they’re starchy, substantial, and oh so versatile. You can add them to rice, curries, sandwiches, or even raita. As much as I adore the humble tuber in all its many forms, I hold a special place in my heart for mashed potatoes.

Basic mashed potatoes are simply prepared with potatoes, milk, butter, salt and pepper. The potatoes are cooked till tender. The cooked potatoes are then strained and pureed with heated milk, butter, salt and pepper.

Once you know the basic formula for preparing what I affectionately call “mashies,” there are loads of methods for you to flavor them up to your own preference. Here’s what I like to add to mine:

• Garlic – Garlic lends a delightful mildly garlicky flavor to these mashed potatoes to take their flavor over the top. Feel free to substitute in other alliums of your preference – scallions are another excellent option, as are caramelized onions.

• Herbs – Personally I prefer to use fresh herbs, but you can absolutely use dried if you don’t have any fresh on hand. The ingredients can alter depending on your mood and what you are serving with your best basic mashed potatoes. Try anything from cilantro or parsley to tarragon or rosemary.

• Black pepper – When it comes to black pepper, freshly pulverized is the name of the game; it just has so much more flavor than ground black pepper powder!

• Fat – You can use either or both butter and extra virgin olive oil (evoo). I have made pureed potatoes with both on numerous occasions and both work perfectly.

• Milk – For a luscious, creamy rendition, I suggest using whole milk. For vegan pureed potatoes, coconut milk or almond milk works well. Please note that with coconut milk, you will get a faint coconut flavor in the pureed potatoes.

I typically make enough quantity of pureed potatoes so that there are no remains. Yet, one can easily half or double or triple this recipe and make it for modest parties or gatherings.

How To Make Mashed Potatoes

Making flavored boiled potatoes is quite simple. Here’s how it’s done:

Prep Potatoes

• Rinse 500 grams of potatoes in water using a colander. Brush off any grime if required. Rinse well. Drain the water and then skin the potatoes.

• Chop them in 1.5 to 2 inches segments.

• Place diced potatoes in a pan (3 litres or 3 gallons measure). Add ½ teaspoon salt.

• Pour in 2 glasses of water and stir to combine. The water should just about submerge the potatoes. Add water more or less depending on the size of the pan.

Cook Potatoes

• Cover the pan. Keep the pan on a cooktop on a medium-low to medium heat for the potatoes to roast.

• While the potatoes are simmering, watch at intervals to ensure they don’t overcook. Meanwhile, you can mince garlic and fresh herbs, if using.

• The potatoes have to be relaxed, but they should not tumble apart.

• The potatoes will take about 20 to 25 minutes to prepare depending on the size of the pan, the breadth of pan and the intensity of the fire.

• Check by penetrating a knife or a fork; it should effortlessly travel through the cooked potatoes without any resistance.

• Pour the contents of the pan in a colander and remove the water very well.

Cook Milk and Butter

• In the same pan in which the potatoes were prepared (no need to clear it first), add ½ cup + 2 teaspoons milk.

• Add 2 tablespoons butter

• Add ½ teaspoon finely diced or minced garlic. Please note that you can also add garlic to the simmering potatoes instead.

• Heat on low or medium-low, agitating occasionally. The butter will begin to soften.

• Let the milk+butter+garlic mixture become heated or come to a gentle simmer.

• Now turn off the heat and add the potatoes to the pan with the milk, butter and garlic.

FAQs

Can I prepare garlic mashed potatoes ahead of time?

Leftover best basic mashed potatoes can be refrigerated for up to 1 to 2 days and reheated in the oven just before serving. Feel free to add more milk or butter as required to get them to the correct consistency.

Why are my boiled potatoes runny?

Oops, sounds like you added a touch too much liquid. Don’t panic though, you can still salvage them.

Place them in a pan over low heat and reheat them gently, stirring occasionally to ensure they don’t adhere to the bottom.