Mashed potatoes are one of those basic side dish recipes that almost every home cook has. They’re simple, they’re tasty, and they go great with just about anything.
One of my favourite ways to eat mashed potatoes is with gravy, of course. Particularly a gravy made from the drippings of roast beef. But these mashed potatoes with a kick of garlic and pepper are a pretty close second – they’re the kind I’ll make if I don’t have any gravy on hand.
This recipe is nearly as easy as any basic mashed potatoes recipe. You start by washing the potatoes and removing any eyes. You can also peel them, if you like, but I prefer to leave the skins on my potatoes.
The next step is to chop them into smaller pieces, throw them in some water, and boil them. At this point, you can pretty much just leave the pot. Although you will want to make sure it doesn’t boil over – a problem I always seem to have.
Once the potatoes are fully cooked, drain them and either keep them into the pot you used or drop them into a bowl. Add some milk, butter, cheese, pepper, and garlic salt. I used Herb and Garlic Cream Cheese in this recipe, but both regular mozzarella and goat’s mozzarella work well, too. And I found the amount of pepper used is almost, but not quite, too much for me, so you may want to reduce the pepper if you don’t much care for it.
Once you have everything dumped onto the potatoes, mash it all together and serve. It’s that simple. The amount of milk in this recipe means these come out pretty silky, but it’s still possible to get some chunks of potato, if that’s what you want. I’m a bit weird and like a few chunks in my mashed potatoes, so I didn’t mash everything quite as much as someone who likes smooth potatoes would.
This recipe makes two large servings of mashed potatoes or three regular-sized servings.
Mashed Potatoes with a Kick
- Four medium-sized red potatoes, washed and chopped
- 1/4 cup milk
- 1 tablespoon butter or margarine
- 1 tablespoon Herb and Garlic Cream Cheese
- 1/2 teaspoon garlic salt
- 1/2 teaspoon pepper
- Wash and chop your potatoes, removing any eyes and other spots. Put the potatoes in a medium-sized pot. Cover with water.
- Bring water to a boil. Let the potatoes boil for about 25 minutes, or until they can be mashed with a fork. Drain.
- Add the milk, butter, cream cheese, garlic salt and pepper to the potatoes. Mash with a potato masher until the desired texture is reached. Serve.
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