Mashed Potatoes With Garlic and Basil

Name: Mashed Potatoes With Garlic and Basil
Total time: 30 min
Yield: 4 servings
Ingredients: 6 to 8 medium Washington, Idaho or Yellow Gold potatoes; 6 whole garlic cloves, peeled; Salt to taste; 2 tablespoons virgin olive oil; 1 1/4 cups warm milk; 2 tablespoons finely chopped fresh basil; Freshly ground white pepper

By Pierre Franey

Updated Nov. 1, 2022

Total Time: 30 minutes
Rating: 4(366)
Comments: Read comments

Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings

6 to 8medium Washington, Idaho or Yellow Gold potatoes
6whole garlic cloves, peeled
Salt to taste
2tablespoons virgin olive oil
1¼cups warm milk
2tablespoons finely chopped fresh basil
Freshly ground white pepper

Ingredient Substitution Guide

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Preparation

Step 1
Peel the potatoes and cut them into ¾-inch cubes. Place the pieces in saucepan and cover with water. Add the garlic and salt.
Step 2
Bring to a boil and simmer for 15 minutes or until the potatoes are tender. Do not overcook.
Step 3
Drain. Discard garlic. Put the potatoes through a food mill or ricer, or mash them well with a potato masher.
Step 4
Add the olive oil, and beat to blend. Add the warm milk, basil and pepper. Blend well. Serve piping hot.

Ratings

4 out of 5

366 user ratings

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Comments

Agnès3 years ago

This was amazing. I recommend not discarding the garlic cloves and instead smashing them with the potatoes to enhance the garlic flavor. You might want to adjust the quantity of milk to 1 cup instead of 1.5 cups to make it more dense. Just check as you pour and mix until you have the consistency desired.

Nell4 years ago

10-25-20: Made with Franey’s lemon chicken recipe. Added sour cream as well as milk, and more garlic. Also left garlic cloves in and mashed with potatoes (why discard? waste of flavor). Used thyme rather than basil. Licked the plate.

Max Alexander, Rome, MasterChef Italia2 years ago

Boil potatoes whole, unpeeled. As soon as you can handle them, cut in half and run each half through the ricer, cut side down. The skin will stay behind. Saves time, and potatoes will retain moisture. Also best technique for gnocchi.

D. Oberempt1 week ago

Pleasant and flexible, but too loose with the full milk amount—reduce to 1 cup for firmer mash. Leaving garlic cloves adds mellow flavor. Clearer guidance on texture and herbs would improve this otherwise dependable, rustic side.

Becky B.1 year ago

Very tasty and a nice, fresh taste to my normal mash, and WAY less dairy than we usually use, so clearly healthier as well! I put 4 whole cloves in the water, and left 2 in when I mashed them, but we love garlic. It was easy, great flavors, and we will definitely make this again! Thank you!

Michelle1 year ago

Way too much milk-I always add a little at a time until I get the consistency I want. And leave the garlic in when you mash the potatoes.

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