Momma Goonzquads CREAMY Mashed Potatoes 🤤

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INGREDIENT LIST:
5 russet potatoes
2 cups of milk
3 cloves of garlic
Half a stick of butter
Tablespoon of salt
1 large onion


You’re going to start by washing the outside of your potatoes. Peel your potatoes with a knife or peeler. We’re using a knife because Russet potatoes tend to have a little more green outside where the skin is and we want to take off as much of it as we can.

Once peeled rinse your potatoes one more time making sure there is no dirt or grime on them.

Cube your potatoes by cutting the potatoes in half and then in half again and slicing the same size pieces from each one.
From there place them into a pot and cover. Chop the ends of the onion and peel the skin off and place whole into the pot with your potatoes. We don’t have a bay leaf today but throw one in if you have it.

Place your potatoes to boil on the store top on medium-high heat. Once you have a rolling boil turn it down to a simmer and continue to cook for about 15 minutes.

As our potatoes cook we can boil our milk. Boiling the milk changes the flavor and gives another layer of complexity to the potatoes.

Pour your 2 cups of milk into a saucepan and put on medium heat. We want to bring it up to a boil slowly so we don’t burn the milk.

Once the milk foams up from boiling it’s ready to use and you can turn it off and let it sit.

After 15 minutes take your tablespoon of salt and sprinkle it over the water. Salting the potatoes later helps keep the potatoes flavorful.

From here cook the potatoes until you can pierce them with a spoon. Usually, this will be 4-5 minutes more.

Crush your garlic and put it into a saucepan with your butter and let it warm up on medium heat. Once it’s melted and you can smell the garlic it’s ready to go.

Pour the water off your potatoes and take the onion out and start mashing it with your potato masher.

From there you can pour in about half of the milk that you had boiled. If you like your potatoes more or less runny add more or less milk as you mash.

Pour in a third of your butter mixture and as much of the garlic as you can get out of the saucepan.

Reserve the rest of the butter for when your plate your potatoes.

Get a wide dish and put your potatoes In a mound in the dish and smooth out the potatoes with a spoon.

Take your reserve butter and pour it over your potatoes letting it pool in different places. Finally, take some Dill and sprinkle it all around your potatoes giving it some extra flavor.

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