How To Take Your Mashed Potatoes To The Next Level

By Bonnie S. Benwick The Washington PostHere, a mix of seasoned yellow-fleshed potatoes and fat cloves of garlic is given the sheet-pan treatment, and the result is greater depth of flavor than the usual potatoes boiled in water. Once the components are mashed together, you can go two ways: butter and milk and/or cream, or keep them dairy-free by adding vegetable broth and a vegan butter. Make Ahead: The potatoes and garlic can be mashed, minus their final add-ins, cooled and refrigerated up to 3 days in advance. Garlicky Roast Mashed Potatoes 4 pounds medium-size Yukon Gold or yellow-fleshed potatoes, cut into chunks 4 to 6 large cloves garlic (peeled, left whole) 1 1/2 teaspoons celery seed 1 1/2 teaspoons powdered mustard 1 teaspoon sweet paprika 1/4 cup extra-virgin olive oil, or more as needed Kosher salt Freshly ground black pepper 4 to 6 tablespoons unsalted butter, cut into small chunks 1/2 to 3/4 cup heavy cream or whole milk Position a rack in the upper third of the oven; preheat to 400 F. Combine the potatoes, garlic (to taste), celery seed, powdered mustard, sweet paprika and the 1/4 cup of oil in a large mixing bowl; toss to coat evenly, then spread on a large rimmed baking sheet, including all the oil.Read more on NewsOK.com

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    Boil the potatoes: Add the potatoes and garlic to a large pot of salted, boiling water. Reduce the heat and simmer until the potatoes are tender. Heat the milk: Heat the milk and butter in a saucepan until the butter is melted. Mash the potatoes: Drain the potatoes, then return them to the pot.
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    This is the creamy mashed potato you’ve seen smothered in sauces and gravies in hundreds of recipes on my site. Easy, buttery, perfectly seasoned, and impossible to resist eating it straight out of the pot, homemade mashed potato was never so simple to make and totally mouthwatering! Serve with everything.
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