Creamy Mashed Potatoes

When making mashed potatoes, you must drain them completely. If they are still retaining water, after draining, put them back into the hot pan for a few seconds. Add milk a little at a time so you don’t make the potatoes to thin.

  • 3 tablespoons butter

  • 1 large garlic clove, minced

  • 6 medium potatoes, peeled and boiled

  • until fork tender

  • 2⅓ cups milk

  • ½ teaspoon salt, to taste

  • ¼ teaspoon pepper, to taste

  • Peel, boil and drain potatoes. Melt butter in a small saucepan over medium-low heat; add garlic, and saute until tender. Remove from saucepan, and set aside.

  • Put potatoes in a large bowl that you can use a hand mixer in. Add 2-⅓ cups milk to potatoes and mix well.

  • Stir in garlic mixture, salt and pepper. Let potatoes stand a few minutes before serving.

Creamy Mashed Potatoes photo

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