Servings: 8
Calories: 401kcal
Equipment
- Large pot
- Potato masher
- Baking sheet
- or large skillet
Ingredients
- 5lb Potatoes, Yukon Gold, peeled
- 8 Garlic Cloves
- ½ Teaspoon Cracked Black Pepper
- 1 Teaspoon Creole Seasoning
- ¾ Cup Whole Milk, warmed
- ½ Cup Butter, unsalted, melted
- 4 teaspoons Sea Salt, divided
Instructions
- Peel and dice the potatoes into a uniform size. Place the diced potatoes into a large pot and fill it halfway with cold water. Add two teaspoons of sea salt to the water, then place the pot over high heat.
- Bring the water to a boil, reducing the heat once it reaches a rolling boil. Boil the potatoes until they are fork-tender, about 12 minutes.
- While the potatoes are boiling, mince or crush the garlic and add it to a small bowl with the cracked black pepper and creole seasoning. Set aside.
- Once the potatoes are done cooking, drain them in a colander and return them to the pot. Place the pot over low heat for a few minutes to evaporate any remaining water.
- Remove the pot from heat and add the butter, milk, and garlic mixture. Mash the potatoes until they reach your desired consistency. You can also use an electric mixer or a potato ricer if you prefer.
- Taste the mashed potatoes and adjust the seasoning as needed. Add salt, pepper, or additional butter if desired. Serve the mashed potatoes with your favorite meal!
Notes
- Be sure to use Yukon Gold potatoes for the best flavor and texture.
- If you don't have creole seasoning, you can substitute it with equal parts of paprika, garlic powder, onion powder, oregano, thyme, and cayenne pepper.
- To make creamier mashed potatoes, add more butter or milk as needed.
Nutrition
Calories: 401kcal
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