Add milk, garlic and herbs to the saucepan and steep over low heat for 30 minutes, stirring occasionally. In a large pot, boil potatoes until fork-tender. Drain the potatoes and return them to the ...

MAKING mashed potatoes always sounds simple. Boil up some peeled potatoes, drain once cooked, chuck in some salt and butter ...

I decided to test recipes by Guy Fieri, Ina Garten, and Alton Brown to find which mashed potatoes have the best taste and texture ... a head of roasted garlic, butter, heavy cream, and waxy ...

I’m not, as a rule, one for flavouring mashed potatoes ... not to mention that the water the potatoes are cooked in makes the best vegetable soup in the world. I generally make a pea soup ...

Let's combine garlic bread seasonning with mashed potatoes and bake this to make the perfect side dish ! Peel your potatoes ...

Here’s why you too should ditch your masher (or stand mixer!) and add a potato ricer to your kitchen for the best mashed potatoes you’ll ever make. Read More: A Simple Trick for Peeling ...

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.

The mashed potatoes were some of the best I had ever eaten. They were perfectly creamy and buttery, and the garlic came through without being overpowering. I would make these mashed potatoes again ...