Butter and garlic combine to make any form of potato more delicious, don’t they? This has been a family favorite for years. My husband made these the first Thanksgiving we were together and my entire family devoured them. I rarely peel the potatoes for mashed potatoes, so I consider them “smashed” instead of traditionally smooth and mashed potatoes.
- 4 pounds red or Yukon gold potatoes
- 6 tablespoons butter plus 2 tablespoons for serving
- 1 teaspoon kosher salt adjust according to taste
- 1/2 teaspoon garlic powder adjust according to taste
- freshly cracked black pepper according to taste
- Optional: milk or cream as desired depending on the consistency of the potatoes
- Wash and chop potatoes into bite sized chunks. Boil in water on the stove-top until tender. Depending on the number of potatoes, this could take 15-30 minutes. I like to get them off the stove when they are fork tender, but not soft. Drain the potatoes and put them back into the hot pot.
- Place the pot back on the stove over the lowest heat setting. Smash the potatoes with a handheld potato masher and add the butter. Continue crushing the potatoes until they are as smooth as you like. If the potatoes are dry, you can add a splash of milk or cream. Stir in the salt, garlic and pepper. Taste and adjust the seasonings.
- Top the hot potatoes with the additional two tablespoons of butter right before serving. Enjoy!