- I'm gonna show you how to make creamy, buttery garlic mashed potatoes. Check this out. (upbeat music) Hey, everybody. It's Natasha
of natashaskitchen.com. Garlic mashed potatoes are definitely special enough for Thanksgiving dinner, but it's easy enough to make tonight, and I'm gonna show you how to make it. It's so simple. Let's get started. You'll need four pounds of potatoes. And by the way, by the way, wait a minute. If you haven't already, make sure to subscribe to our channel for more great recipes and tips. So we're using Yukon Gold potatoes. These are a waxier potato, and they come out super creamy and they have just this
natural buttery flavor to them. That's why they're my favorite
for these garlic potatoes. First, rinse them, then peel. Peel the skins away from
you, going around the potato and making sure to remove any dark spots. There's two kinds of potato peelers, this standard type or a Y shape. I'll link to my favorite
peeler in the notes, but I'd love to hear
about which kind you use. Once the potatoes are peeled, you do wanna keep them in cold water. This'll keep the potatoes from browning and removes excess starch. Cut the potatoes into halves or quarters if the potatoes are very large. Once the potatoes are all chopped, you're gonna drain that water and transfer the potatoes to a pot. (upbeat music continues) I prefer using a stainless steel pot for cooking mashed potatoes because I can cook and mash
them all in the same pot. Add enough cold water to the
pot to cover the potatoes, bring that to a boil, then reduce the heat to a simmer and continue cooking
for about 15 to 18 minutes or until your potatoes are
easily pierced with a fork. This can take more or less time, depending on how large
you cut up your potatoes. When your potatoes are
close to being done, peel and smash six garlic cloves. Smash the garlic with the side of a knife and transfer them to a small saucepan. (upbeat music continues) Add 1 1/3 cups of whole milk, and I like using whole milk to add some richness to the potatoes, but you can use any kind of milk. Place that over medium-low
heat, stirring occasionally, and continue cooking
just until you see steam, then take it off the heat. You don't wanna boil the milk. The potatoes should be just about done. You can see they're easily
pierced with a fork, so it's time to drain those potatoes. Make sure the potatoes
are really well-drained, and if they seem very moist to you, you can place them over very low heat on the stove while you're mashing. There are several ways to mash these. You can either use a classic potato masher or use a potato ricer. Pressing your potatoes through
a ricer is the best way to ensure you have zero lumps
in your mashed potatoes. My favorite way to mash up potatoes is using an electric hand mixer, but really, you can use
any method you prefer. Also, make sure to mash your potatoes right away while they're hot. This helps to prevent the
potatoes from turning gummy. Coarsely mash up your potatoes. They don't have to be
perfect at this point. We're gonna add the
steaming hot garlic milk. I like to use a small strainer to make sure the garlic cloves don't get into the mashed potatoes. And add the hot milk to
your desired consistency. I add the full 1 1/3 cups of whole milk for four pounds of potatoes because I love super
creamy mashed potatoes. Continue mashing the potatoes until they're fully smooth
and creamy, then stop mixing. You don't wanna overmix your potatoes. Also, use a spatula to scrape the sides and bottom of the pot to make sure you didn't
miss any chunks of potatoes. To finish the potatoes, add eight tablespoons of
softened unsalted butter, along with 1/4 cup of sour cream and 1 1/2 teaspoons of
salt or salt to taste. All right, once they
are whipped and creamy, they are done and it's time to serve. And here's a great tip. If you're not gonna serve these immediately after you make them, it's a good idea to mash them up at the stove over very low heat. That way, the potatoes stay hot and steamy until you're ready to serve them. All right. Little sample for the cook
before the taste tests. That's what I'm talking about. (laughs) All right. Just a couple little things for garnish that will take these
potatoes over the top. Let me show you. I'm gonna put them in a serving bowl. (upbeat music continues) Complicated. (chuckles) Here we go. All right. Now, to garnish this, because I'm excited for mashed potatoes. I don't know about you, but I get this craving for mashed potatoes that doesn't go away until
I make them. (laughs) All right, so I love to
put on some softened butter over the top while the potatoes are hot so it kind of melts over the potatoes and it kinda keeps them from drying out. All right, here I go. I just find that little
bit of melted butter over the top of mashed potatoes to be completely irresistible. Okay, a little more. Okay. And some freshly chopped chives. It adds that little pop of color, and chives go really well with
garlic and with sour cream, so it's a really good
complementary flavor. Lots of chives. And look at that butter,
getting all melty in there. Ooh, I'm excited, because I get to have some
homemade mashed potatoes, garlic mashed potatoes, and
it's time for the taste test. I'm gonna dive right
into this while it's hot. Creamy, whipped, buttery. Mmm. (laughs) Really doesn't get any
better. Okay, here we go. I need a bigger taste test than that. That's what I'm talking about. Mmm. Mmm, mmm. Mmm. Wow. This has beautiful garlic flavor laced throughout the whole thing, but it's not overpowering. It's just so much flavor. Oh, and then you can
really taste the butter. I love using softened butter because I feel like it gives the potatoes more flavor than melting it. And those chives, such a treat. Really just that little bit of garnish really goes a long way, and it really brings out the
sour cream in the potatoes. You can taste it. Even though there's only 1/4 cup in here, it just adds so much amazing flavor. If you've never added sour
cream to your potatoes, it is a must try. Oh, these are fabulous. Oh, this is so good for any
special occasion, really. They taste, like, very decadent, even though there's not
a ton of butter in this. But wow. Make sure to try this with our instant pot chicken and gravy. The gravy over these mashed
potatoes is, like, next level. You're gonna love it. Or these are also really good with our juicy roast
turkey for the holidays. Oh, wait, one more thing. These are excellent. If you have leftovers, make sure to try our
mashed potato pancakes. They're so good, so easy, and a genius way to use
leftover mashed potatoes. Okay, I think that's it for now. (laughs) I think. Bye!
