Friday, August 8, 2014

Garlic Smashed Potatoes

6 Medium Size Russet Potatoes
3/4 Cup Whole Milk
3 Tablespoons Butter
2-3 Garlic Cloves
Salt & Pepper, to taste

Wash your potatoes and cut them into small chunks. Fill a large pot with water and add potatoes and bring to a boil and cook until potatoes are tender or until a fork can easily go through a piece and come out. While potatoes are cooking and close to being done, cut your garlic cloves in half lengthwise and add them to a small sauce pan along with your milk, butter, and salt & pepper. Heat until the mixture just starts to become frothy. Spoon out your garlic and discard. By this point your potatoes should be done, so drain them and then return them to the pot and pour your milk mixture over them and with a potato masher, mash them until they are the consistency that you prefer. Serve.

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  1. I had no idea that was the difference. we always leave the skins on because we're lazy. But I say it's because the skins have the nutrients :)

    -Krystal @

  2. I really think that there is nothing better than these taters, they really are the best thing ever.

  3. Kaitlin, I am such a huge fan of your blog! I've been following your blog for over a year now! All the food you make always looks so awesome.. Your one of the few blogs that makes everything I love! We have very similar tastes! I just started my own! I would love it if you can check it out: Thanks :)


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