Mashed potatoes are one of my favourite side dishes. It’s fantastic comfort food because it’s hearty, filling, and reminiscent of family dinners and holidays. These potatoes pair all of my favourite flavours together – bacon, garlic, and butter. Plus, they are very easy to make. To make perfect mashed potatoes every time you must chop your potatoes into equal chunks to ensure they cook evenly. Mash the potatoes with a potato masher until they’re all pretty smashed up.
Cut in the stick of softened butter and the cream cheese, and continue to mash. Add the roasted garlic, salt and pepper. There are many different types of potatoes, but not all potatoes are created equal! For the perfect mashed potato dish, use a potato with a higher starch content such as Russets or Yukon Golds.
Waxy potato varieties like red potatoes require more mashing to make them creamy, however, the extra mashing can lead to a change in texture. When potatoes are overworked they become tough and have a paste-like consistency.
- 2 pounds of potatoes
- 4 tablespoons unsalted butter
- 2 cloves garlic minced
- 1/2 cup milk
- 4 slices bacon pan-fried and chopped
- salt and pepper to taste
- Peel and quarter potatoes.
- Place in a large pot and cover with water and a dash of salt. Over medium-high heat, bring to a boil.
- Reduce to medium heat and simmer for 15-20 minutes or until potatoes fall apart when pierced with a fork. Drain well.
- Return the empty pan to the stove and over medium heat, add butter.
- Once melted, add garlic and saute for 2-3 minutes, or until garlic begins to brown. Remove from heat.
- Add milk and potatoes to pan. Using a potato masher or an electric mixer.
- Slowly blend potatoes and butter mixture together until incorporated and no lumps remain.
- Add more milk as needed to reach desired consistency.
- Stir in chopped bacon and add salt and pepper to taste.