A well known chef’s tip: “Stop adding milk or water to your mashed potatoes. This ingredient makes them creamier than at the restaurant!”

Ingredients:
For the Mashed Potatoes
Ingredient Quantity
Peeled & cubed potatoes (Yukon Gold or Russet) 4 cups
Milk or cream ¼ cup
Butter (optional) 2 tbsp
Salt ½ tsp
Nutmeg ¼ tsp
The Game-Changer
Ingredient Quantity Notes
Garlic confit, mashed 3–4 cloves Pro Tip: Roasted in olive oil for mellow, buttery depth!
OR Roasted garlic Alternative “secret ingredient”
OR Sour cream Alternative “secret ingredient”
OR Truffle oil Alternative “secret ingredient”
For Garnish (Optional)
Ingredient Quantity
Chives For garnish
Bacon bits For garnish
Parmesan Sprinkle to taste
Instructions:
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Boil the Potatoes: In a large pot, bring water to a boil. Add the cubed potatoes and cook until they are fork-tender, which typically takes about 15-20 minutes.
Add the Secret: Drain the cooked potatoes thoroughly and return them to the empty pot. Immediately mash them with the garlic confit, making sure to include the flavorful oil from the confit for added richness. If using an alternative “secret ingredient” (roasted garlic, sour cream, or truffle oil), add it now and mash.
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