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Garlic Mashed Potatoes With Chile-Paprika Butter

Garlic Mashed Potatoes With Chile-Paprika Butter


Serves 10 (serving size: about 1/2 cup)

These potatoes are bright with garlic, and the chile butter adds a hint of spice. Leaving the skins on the Yukon Golds adds a slightly rustic texture. Aleppo is a flaky smoked chile pepper you’ll find at specialty stores; it’s a great spice to keep on hand, but you can omit it here if you don’t have it.


  • 1 1/2 pounds russet potatoes, peeled and cubed
  • 12 ounces Yukon Gold potatoes, cubed
  • 10 medium garlic cloves, peeled
  • 2 bay leaves
  • 5 tablespoons unsalted butter, divided
  • 1/4 cup 2% reduced-fat milk
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon paprika
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon Aleppo pepper (optional)

Nutritional Information

  • Calories 136
  • Fat 6g
  • Satfat 4g
  • Unsatfat 2g
  • Protein 2g
  • Carbohydrate 19g
  • Fiber 2g
  • Sugars 1g
  • Added sugars 0g
  • Sodium 296mg
  • Calcium 2% DV
  • Potassium 7% DV

How to Make It

Step 1

Place potatoes, garlic, and bay leaves in a large saucepan; add cold water to cover by 2 inches. Bring to a boil over high; reduce heat to medium-low, and simmer until potatoes are very tender, about 15 minutes. Drain; discard bay leaves. Return potatoes to pan; mash to desired consistency. Stir in 2 tablespoons butter, milk, and salt; transfer to a serving bowl.

Step 2

Heat remaining 3 tablespoons butter, paprika, and crushed red pepper in a small skillet over medium until butter is melted and sizzling, about 2 minutes. Drizzle over potatoes; sprinkle with Aleppo pepper, if desired.

Watch the video: How to Make Steakhouse Style Garlic Mashed Potatoes. The Stay At Home Chef (August 2021).