Garlic Mashed Potatoes
Submitted by: Tulkoff
Garlic Aioli is the secret ingredient in these whipped potato clouds.
25 -30 minutes
3 lbs. Russet potatoes
1-2 Tbsp Kosher salt
4 Tbsp Butter
3/4 cup Whole milk
1/2 cup Tulkoff Garlic Aioli
Salt and pepper, to taste
Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan with enough cold water to cover by 2″ and add kosher salt. Bring to a boil, cooking for approximately 20 minutes, or until tender.
Meanwhile in a small saucepan, heat butter and milk over low heat until butter is melted.
Drain cooked potatoes and put through a ricer (if you don’t have a ricer, mash with your usual method).
Using an electric mixer, slowly mix in the milk mixture until smooth. Add in Garlic Aioli, continuing to slowly blend until creamy. Season with salt and pepper.