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Perfect Creamy Garlic Mashed Potatoes – The Ultimate Kosher Side Dish

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Dairy (Milchig)

Creamy garlic mashed potatoes use starchy russet potatoes boiled with whole garlic cloves, then mashed with warm milk and butter for a fluffy, light texture, finished with chives.

Choose the Right Potato

Russets have the high starch content that makes fluffy mashed potatoes; waxy potatoes turn gluey. Boiling the garlic with the potatoes mellows it so there’s no harsh bite. Drain well, let the potatoes steam dry for a minute, and mash by hand rather than in a food processor. Add the warm milk and butter gradually.

Kosher Notes

Made with milk and butter, these are dairy (milchig). For a pareve version to serve with meat, use unsweetened soy milk or broth and olive oil or a certified pareve vegan butter.

Make-Ahead

Keep warm in a slow cooker for up to 2 hours, adding warm liquid as needed. Leftovers keep for 3 days.

Perfect Creamy Garlic Mashed Potatoes – The Ultimate Kosher Side Dish
Silky smooth mashed potatoes infused with mellow, sweet garlic that won't overpower your palate. The secret is simmering the garlic in milk first.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 3 pounds russet potatoes peeled and cut into 1-inch chunks
  • 6 cloves garlic peeled and left whole
  • 3/4 cup whole milk
  • 6 tablespoons unsalted butter room temperature
  • 1 1/2 teaspoons kosher salt or to taste
  • 1/2 teaspoon white pepper freshly ground
  • 2 tablespoons fresh chives chopped, for garnish

What I use for this recipe

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Method
 

  1. Place the peeled and chunked potatoes in a large pot and cover with cold water by 2 inches. Add 1 tablespoon of salt to the water. Bring to a boil over high heat, then reduce to medium-high and cook for 15-18 minutes, until the potatoes are very tender when pierced with a fork.
  2. While the potatoes cook, combine the milk and garlic cloves in a small saucepan. Heat over medium-low heat until the milk is steaming and small bubbles form around the edges, about 5-7 minutes. Don't let it boil. Remove from heat and let steep while the potatoes finish cooking.
  3. Drain the potatoes thoroughly in a colander and let them sit for 2-3 minutes to allow excess moisture to evaporate. This prevents watery mashed potatoes.
  4. Return the potatoes to the pot or transfer to a large mixing bowl. Using a potato masher or ricer, mash the potatoes until smooth. Don't use a food processor or blender, which will make them gluey.
  5. Remove the garlic cloves from the warm milk and mash them with the flat side of a knife until smooth. Stir the mashed garlic back into the milk.
  6. Gradually add the warm garlic milk to the mashed potatoes, mixing gently with a wooden spoon. Add the butter one tablespoon at a time, incorporating each piece before adding the next.
  7. Season with kosher salt and white pepper, tasting and adjusting as needed. The potatoes should be creamy but still hold their shape when scooped.
  8. Transfer to a serving bowl and garnish with chopped chives. Serve immediately while hot.

Notes

For make-ahead preparation, keep the mashed potatoes warm in a slow cooker on low heat for up to 2 hours, stirring occasionally and adding a splash of warm milk if they thicken too much. Leftover mashed potatoes can be refrigerated for up to 3 days and reheated gently on the stovetop with additional milk. For a pareve version, substitute the milk with unsweetened soy milk or vegetable broth and use vegan butter or olive oil instead of dairy butter.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 245
% Daily Value*
Total Fat 10g 13%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 385mg 17%
Dietary Fiber 3g 11%
Total Sugars 3g
Protein 5g 10%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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