Tangy, Garlicky Mashed Potatoes – a delicious recipe with russet potatoes, unsalted butter, milk, salt, white balsamic vinegar, garlic. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Fill a saucepan with water up to about 2 or 3 inches below the rim and bring to a boil.
2
Rinse potatoes and cut them in half, and place them in the boiling water. Boil potatoes until a fork easily slips through them, about 25 minutes.
3
Drain potatoes in a colander and gently run cold water over them until they are cool enough to handle. Slip off the skins and discard.
4
Put potatoes through a potato ricer and back into the saucepan (or mash in the saucepan using a masher or fork). Place saucepan back on the stove on low heat.
5
Add butter, crushed garlic, and salt and stir to combine well. Then add whole milk and stir again. If the butter is still melting, give it another few stirs when it is completely melted to evenly distribute the butter.
6
Sprinkle white balsamic vinegar over and stir a few more times to combine.
291
kcal
Calories
10
g
Fat
44
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1.75 pounds russet potatoes (2 large), 3 tablespoons unsalted butter, 2/3 cup whole milk, 1 teaspoon salt, and more.
Yes, Tangy, Garlicky Mashed Potatoes falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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