Ingredients
8 medium russet potatoes
4 garlic cloves
2 teaspoons salt, plus extra for cooking potatoes
1 cup milk
14 cup heavy cream
2 tablespoons butter
1 teaspoon garlic salt
1 teaspoon dried oregano
Method
Sources
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Recipe1M+
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Recipe1M+
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Instantly mince garlic without a knife — self-cleaning basket
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Granulated garlic — rubs, seasoning blends, sauces, marinades
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Instantly mince garlic without a knife — self-cleaning basket
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Granulated garlic — rubs, seasoning blends, sauces, marinades
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peel the potatoes and dice into 1 inch cubes. place potatoes and whole garlic cloves into a large pot and fill with cold water until potatoes are completely submerged with water by at least one inch. add enough salt to make the water salty. bring the pot to a boil, then boil the potatoes until it can be pierced with a fork without resistance. strain the potatoes then put the pot over low heat until the potatoes dry out. mash the potatoes and garlic, and add milk, cream, butter, 2 tsp salt, garlic salt, and dried oregano. serve immediately.