Peel and cut the potatoes into evenly-sized pieces (quartering should be fine, don’t cut them into very small bits otherwise they will lose too much flavour in the water), and place them with the garlic cloves in a large saucepan. Add boiling water until the potatoes are just covered, add the salt, and simmer for about 20-30 minutes, or until the thickest parts of the potatoes feel tender when pierced with a fork.
Drain the potatoes and garlic with a colander and return them to the saucepan, covering the pan with a clean tea towel for a few minutes to absorb some of the steam and stop the potatoes from going soggy.
Add the butter and hot milk (this can quickly be heated in a jug in the microwave), and mash with a potato masher until the potatoes are fluffy. If a creamier, smoother mash is preferred, whisk the potato mixture until it reaches the desired consistency.
Stir in the chopped basil and Dijon mustard, and add salt and pepper to taste.
Serving
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4
Originally Submitted
11/26/2010
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