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Garlicky Mashed Potatoes

Course: Side Dish
Servings: 4
Calories: 185kcal


  • 2 medium potatoes
  • 2 garlic cloves
  • 1/4 cup  butter
  • 1/4 cup 1% low fat milk


  • Peel and slice the potatoes into small pieces. Double-boil to reduce potassium if you are on a low potassium diet. (see Notes.)
  • Boil potatoes and garlic over medium heat until soft.
  • Drain off cooking water.
  • Whip potatoes and garlic with beater, slowly adding butter and milk until whipped smooth.


  • Double the garlic for a stronger garlic flavor.
  • Potatoes are very high in potassium but you can remove part of the potassium by using one of these methods:
    • Double boil method: Peel and small dice potatoes. Place in a large pot of water and bring to a boil. Drain the water and add fresh water to the pot. Bring to a boil, cook for 10 minutes then drain and prepare as desired.
    • Leaching method:  Peel and dice potatoes. Place in a large pot of warm tap water and soak for 2 to 4 hours. Drain and cook as desired.
  • Leached potatoes can be blanched and frozen in batches. To blanch vegetables, add to boiling water for one minute, remove and rinse in cold water before freezing.
  • *Potassium content taken from reference values for double-boiling small peeled and diced potatoes.