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Add the cloves of garlic and salt and cover about about an inch with cold water. Bring to a boil over medium-high heat. Reduce to a simmer and cook until the potatoes are tender, 15 to 20 minutes ...
In addition to Yukon Gold potatoes, butter, and milk, the ingredient list includes lemon zest. I loved how fresh the lemon made everything taste, but next time, I'll probably use a little less ...
To make mashed potatoes in advance and keep them warm, use your slow cooker (a Crock-Pot, for example). Use the low setting and keep potatoes in the slow cooker for no longer than four hours. Add ...
Cover and cook for 10 minutes or until the potatoes are tender. Drain, reserving the broth. Mash the potatoes with 1 1/4 cups of the broth, 2 or 3 cloves of roasted garlic* and chives, if desired. Add additional broth, if needed, until desired consistency is reached. Tip: Leftover roasted garlic is perfect for garlic toast, meat gravy, soups, etc.
In a large pot place potatoes and garlic and top with cold water. Place on high heat and bring to a boil. Cook until fork tender, about 15-20 minutes, drain potatoes.
Add a Thickener. For a quick fix that'll transform your runny potatoes into a thick and creamy mound, try adding a thickener that you may already have in your pantry like potato starch or cornstarch.
Then add the potatoes right back to the hot pot set over low heat and mash. The heat allows the moisture to escape, ensuring you aren't left with watery mashed potatoes. Overworking the Potatoes
Adjust the seasoning, and you can even add in a few extras, like chopped rosemary or some grated garlic. The stovetop method is also a good way to dry out mashed potatoes that got a little watery ...
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