#I was given product for this recipe, but the recipe and opinions are mine.
This is totally an easy recipe to make, this is just my version. Chunky and delicious, this works great as a side dish or on top of roast beef for open faced sandwiches. Made with Plugra unsalted butter, this allows me to decide how much salt I want to add later on. And who doesn’t like mashed potatoes?*
*Don’t tell me if it’s you!*
Author: Bakesinslippers
Ingredients
- 6-8 Yukon Gold Potatoes with skins on
- 3 T unsalted butter (I used Plugra)
- 3 cloves garlic minced (use more or less depending on taste)
- ¼ cup whole milk
- salt and pepper
Instructions
- Heat water on stove to a boil and cook potatoes until a knife can cut through them easily
- Drain and return to warm pot
- Add butter, garlic, and some milk, salt and pepper
- Mash until desired chunkiness (if you like smoother potatoes add more milk)
- Serve warm
- Leftovers can be kept in fridge for up three days, in freezer for 2 months
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